Description
Enjoy these gluten-free and dairy-free muffins, perfect for a quick breakfast or snack. They are easy to make, fluffy, and packed with flavor.
Ingredients
Scale
- 2 cups gluten-free flour blend
- 1/2 cup coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 3/4 cup almond milk
- 2 eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 1 cup blueberries or chocolate chips (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together gluten-free flour, coconut sugar, baking powder, and salt.
- In another bowl, mix melted coconut oil, almond milk, eggs, and vanilla.
- Combine wet and dry ingredients, stirring until just mixed. Fold in blueberries or chocolate chips if using.
- Divide batter evenly into muffin cups, filling each 3/4 full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 3 days or freeze for longer storage.
- For extra flavor, add cinnamon or nutmeg to the dry ingredients.
- Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gluten free dairy free muffins recipes, healthy muffins, easy breakfast