Gluten Free Dairy Free Muffins Mix
Start your day on a wholesome note with these tender and flavorful Gluten-Free Dairy-Free Muffins! This easy muffin mix recipe comes together in just 10 minutes, featuring a balanced blend of gluten-free all-purpose flour, coconut sugar, and warm ground cinnamon for a naturally sweet and spiced base. Moistened with unsweetened applesauce, almond milk, and melted coconut oil, these muffins are delightfully fluffy and perfect for those with dietary restrictions or simply seeking a healthier treat. The recipe is endlessly customizable—fold in blueberries, chopped nuts, or vegan chocolate chips for added texture and flavor. With a quick bake time of just 20 minutes, these muffins are ideal for breakfasts, snacks, or on-the-go bites. Plus, they store beautifully, making them a perfect meal-prep option for busy weeks!
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Recipe Information
Ingredients
- 260 grams Gluten-free all-purpose flour blend
- 100 grams Coconut sugar or granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 120 grams Unsweetened applesauce
- 60 milliliters Coconut oil (melted) or neutral vegetable oil
- 180 milliliters Unsweetened almond milk (or other dairy-free milk)
- 1 teaspoon Vanilla extract
- 100 grams Optional mix-ins (e.g., blueberries, chopped nuts, chocolate chips)
Instructions
Preheat your oven to 180°C (350°F). Line a standard 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium-sized bowl, mix the unsweetened applesauce, melted coconut oil, unsweetened almond milk, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Avoid overmixing; the batter should be slightly lumpy.
If using mix-ins like fruits, nuts, or chocolate chips, gently fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 365.5 g | 133% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 96.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1364 mg | 29% | |
*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.
