Gluten Free and Dairy Free Cupcakes Muffins

Nutriscore Rating: 53/100

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."

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 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

9 steps

1. 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.

2. In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined.

3. 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.

4. Add the eggs (or flax eggs) to the wet ingredients and whisk until fully incorporated.

5. 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.

6. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising.

7. Bake the cupcake muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. 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.

9. Serve plain or top with your favorite gluten-free and dairy-free frosting. Enjoy!

Nutrition Facts

1 serving (59.9g)

Calories		169
% Daily Value*
Total Fat		6.1 g	8%
	Saturated Fat	1.0 g	5%
	Polyunsaturated Fat	0.0 g
Cholesterol		31 mg	10%
Sodium		182 mg	8%
Total Carbohydrate		26.8 g	10%
	Dietary Fiber	0.5 g	2%
	Total Sugars	15.0 g
Protein		1.9 g	4%
Vitamin D		0.3 mcg	2%
Calcium		38 mg	3%
Iron		0.4 mg	2%
Potassium		57 mg	1%

*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.

Source of Calories

Fat: 660 cal (32.4%%)

Protein: 90 cal (4.4%%)

Carbs: 1286 cal (63.1%%)