do muffins have gluten Gluten free muffins recipe
Today I have an amazing recipe to share with you - gluten-free muffins! These delicious treats are not only gluten-free but also dairy-free, making them suitable for those with dietary restrictions. I stumbled upon this recipe on a website called “In The Kitchen With Matt,” and I couldn’t resist giving it a try.
Gluten Free Muffins Recipe
The first thing that caught my eye about this recipe is how simple the ingredients are. You don’t need any fancy or hard-to-find items. Here’s what you’ll need:
- 2 cups gluten-free flour blend
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any non-dairy milk of your choice)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
To make these muffins, start by preheating your oven to 400°F (200°C). In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.
Next, line a muffin tin with paper liners and fill each cup about three-quarters full with the batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top and have a light, fluffy texture.
Gluten-Free, Healthy Blueberry Muffins Recipe
If you’re looking for a healthier alternative, you’ll love this recipe for gluten-free, healthy blueberry muffins. I found it on the website of a lovely cafe called Ladybird Cafe.
Here’s what you’ll need:
- 1 ½ cups gluten-free flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. In a separate bowl, mix together the applesauce, maple syrup, almond milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
Line a muffin tin with paper liners and fill each cup about three-quarters full with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. These muffins should be slightly golden on top and bursting with juicy blueberries.
Both of these muffin recipes are perfect for breakfast or as a snack throughout the day. They’re so flavorful and moist that you won’t even realize they’re gluten-free and dairy-free. Give them a try and let me know what you think!
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