I created this recipe for Gluten-Free Muffins ten years ago when I was home after having three babies in 5 years and wanted a daily healthy treat but didn’t want to eat junk, especially breastfeeding. I’ve been baking them ever since, and now my kids love them so much they bake them too.
Gluten-Free Muffins Recipe
Begin making the Gluten-Free Muffins by mixing the dry ingredients:
- 250g almond flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg.
In a separate bowl, whisk together the wet ingredients:
- 2 organic eggs
- 1/4 cup of unsweetened plant milk
- 1/4 cup of Birch xylitol, stevia, or coconut sugar (if I make the banana versions, I often don’t add this, so see what you prefer).
- 1 grated apple with skin.
Mix the wet ingredients with the dry ingredients.
Add your flavour to the Gluten-Free Muffins – blueberries or any berries, with banana & walnuts – or have it plain.
As weekend treats, I add dark chocolate choc chips to these Gluten-Free Muffins, which my kids love.
Place into cupcake holders or bake in a bar tin if you prefer & bake at 180 degrees for 20 – 30 minutes.
Enjoy the Gluten Free-Muffins as-is or garnish with a dollop of vegan coconut kefir yoghurt.
Note: if you’re allergic to eggs, add Bob’s Red Mill Gluten-Free Vegan Egg Substitute, or add 1/2 cup of plant milk and no eggs to get the consistency right.
Thank you to my dear client Andrea (@artforcakes on Instagram) for sending me this pic of how much you love our Rejuv Gluten-Free Muffins.
Andrea had a few chronic, long-standing health issues from childhood, and I’m SO THRILLED to hear her feedback on how, after three weeks of working together, she has already had a 70% improvement and many days both pain and symptom-FREE!
I can’t tell you how much this warms my heart when I hear this feedback each week from my clients, not because I’m a magician, but because I help the body return to its God-given place of health and healing and restoration.
