Gluten Free Muffins for a Light Morning Treat
Moist gluten-free muffins made with almond, coconut, and oat flours. Light and airy with a balanced structure, ideal for breakfast or snacks without compromising flavor.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup certified gluten-free oat flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 2 large eggs
- 1/2 cup non-dairy milk
- 1/3 cup unsalted butter (melted) or coconut oil (vegan)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (205°C) and line a 12-muffin tin with paper liners
- In a large bowl, combine almond flour, oat flour, coconut flour, baking powder, and xanthan gum. Sift twice to aerate
- In a separate bowl, whisk eggs until frothy, then add non-dairy milk and continue whisking
- Add melted butter or coconut oil and vanilla extract to wet ingredients
- Slowly mix wet ingredients into dry ingredients until just combined. Avoid overmixing
- Divide batter evenly among prepared muffin cups
- Bake 18-20 minutes until golden and a toothpick inserted comes out clean
- Cool in pans for 5 minutes, then transfer to a wire rack
Notes
Use room-temperature eggs for better volume
Verify all flours are certified gluten-free to avoid cross-contamination
Coconut oil makes muffins vegan (skip for non-vegan version)
Store in airtight container at room temperature for 2-3 days
Verify all flours are certified gluten-free to avoid cross-contamination
Coconut oil makes muffins vegan (skip for non-vegan version)
Store in airtight container at room temperature for 2-3 days