Gluten Free and Dairy Free Cupcakes Muffins
Light, moist, and perfectly sweet, these Gluten Free and Dairy Free Cupcake Muffins are a delightful treat for anyone with dietary restrictions—or anyone who loves a delicious homemade baked good! Crafted with a blend of gluten-free all-purpose flour, coconut sugar, and your choice of non-dairy milk, these muffins are as versatile as they are tasty. Whether you opt for eggs or a vegan flax egg substitute, the recipe comes together effortlessly with a touch of olive oil and a dash of apple cider vinegar for a perfectly tender crumb. Ready in just 35 minutes, these cupcakes are ideal for everything from casual snacks to special celebrations. Serve them plain or dress them up with a dollop of gluten-free, dairy-free frosting for a dessert everyone will adore! Perfect keywords: "gluten free muffins," "dairy free cupcakes," "vegan cupcake options," "easy allergen-friendly desserts."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Coconut sugar (or any granulated sugar of choice)
- 0.75 cups Unsweetened almond milk (or other non-dairy milk)
- 0.25 cups Olive oil (or melted coconut oil)
- 1.5 teaspoons Vanilla extract
- 1 teaspoons Apple cider vinegar
- 2 large Eggs (or flax eggs for vegan option)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, whisk the coconut sugar, almond milk, olive oil, vanilla extract, and apple cider vinegar until smooth. If using flax eggs, prepare them in advance by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water and letting it sit for 5 minutes to thicken.
Add the eggs (or flax eggs) to the wet ingredients and whisk until fully incorporated.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. The batter should be smooth but slightly thick.
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising.
Bake the cupcake muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve plain or top with your favorite gluten-free and dairy-free frosting. Enjoy!
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 179.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 451 mg | 35% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
