gluten free muffins

These Carrot Cake Muffins with Cashew Frosting are incredibly flavourful and perfectly sweet and chewy. Gluten-free, oil-free, dairy-free, egg-free, these healthy vegan muffins make a great easy-to-make treat for the fall season and Halloween.

Carrot Cake Muffins with Cashew Frosting (gluten-free)

oats

carrots

peanut butter (or any nut butter)

ginger

tsp turmeric (optional**)

cinnamon powder

soy milk (or any other plant milk)

g oats ((yes, more oats!))

g rice flour (or cornstarch/ potato starch)

brown sugar (or coconut sugar)

tsp baking powder

tbsp 4 Ingredients Cashew Frosting (sugar-free)

*Soak the carrots for minimum 4 hours or overnight.

Watch the one minute recipe video to see all instruction steps.

Preheat the oven to 180.C (536.F).

In a high-speed blender or food processor, add all the &quot;In the blender&quot; ingredients. Blend until smooth.

In a mixing bowl, add all the &quot;In mixing bowl&quot; ingredients. Mix with a whisk.

Pour the blender mixture in the mixing bowl, and mix well with the whisk.

Use a tablespoon to divide the muffin dough into the 6 cups of a muffin tin***.

Bake for 23 to 25 minutes, until the muffins are slightly brown on the edges.

While the muffins are baking, make the 4 Ingredients Cashew Frosting (sugar-free).

Let the muffins cool down for at least 5 minutes, then dip the upper part of each Carrot Cake Muffin in the cashew frosting.

Serve warm preferably, or store in the fridge in an airtight container for up to 4 days. Enjoy!

These Carrot Cake Muffins with Cashew Frosting are incredibly flavourful and perfectly sweet and chewy. Gluten-free, oil-free, dairy-free, egg-free, these healthy vegan muffins make a great easy-to-make treat for the fall season and Halloween.

FULL RECIPE:  https://thedorkyfrench.com/carrot-cake-muffins-with-cashew-frosting/

Disclaimer: This is a one-minute recipe video, which is meant for people to visualise instructions steps but does not represent realistic cooking times. The full recipe can be found on the website page linked above.

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CARROT CAKE MUFFINS WITH CASHEW FROSTING (gluten-free)

These healthy chocolate muffins are naturally sweetened, have added butternut squash for an extra healthy punch of goodness, are gluten free, dairy-free and are so fluffy and delicious! Plus, they super easy to make and kid-approved!

Healthy Chocolate Muffins (with butternut squash)

maple syrup

eggs

cacao powder or cocoa powder

no-sugar added sunflower seed butter

butternut squash puree

tsp cinnamon

tsp baking soda

apple cider vinegar

tsp pure vanilla extract

chocolate chips* (or

Preheat your oven to 350F and line a 12-hole muffin tin.

Combine all ingredients (expect chocolate chips, if using) in a large bowl. Mix until all ingredients are incorporated.

Add chocolate chips (if using) and stir to mix them in.

Using a spoon or small measuring cup, portion out the batter between the 12 lined muffin tin holes.  Top with more chocolate chips, if desired

Bake for 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean

Let cool for 20 minutes and enjoyLet cool for 20 minutes and enjoy

Let cool complete before storing in an air-tight container in your fridge or freezer

A hearty, moist blueberry muffin with an almond streusel topping. Gluten-free and low sugar, made with buckwheat and almond flour.

Buckwheat Blueberry Muffins

buckwheat flour (ground

almond flour

arrowroot flour

coconut sugar (or moscovado)

baking powder

sea salt

banana (ripe)

butter (melted)

honey

vanilla

blueberries (fresh

almonds

buckwheat flour

coconut sugar

cinnamon

Preheat oven to 350 degrees F.

Combine all dry ingredients in a mixing bowl, and mix well. Then combine all wet ingredients (except blueberries) in a small bowl, and mix together well.&nbsp; Pour the wet ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.

Mix together all streusel toppings in a small dish.

Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra blueberries.

Bake at 350 f for 20 minutes.

These oat flour muffins come together in one bowl and are seriously so delicious!

Oat Flour Muffins

banana

almond milk, or other plant based milk

vanilla extract

oat flour

baking soda

salt

mix-ins chocolate

Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).

In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.

Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).

Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.

Bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!

I’m so happy to finally see these on the site because I made them literally yesterday and they were just perfect! Using the oat flour makes the muffins extra light and it has a lot of fiber in it so it’ll keep you full for a long time. I had this muffin in the morning with a side of fruit and it last me for about 3 to 4 hours. I was also able to share these muffins with some of my neighbors and they love them as well. Just make sure to not use a large banana like I did the first time because then it’ll have too much moisture but everything else about this recipe was spot on and simple to follow. Did I mention it was so delicious?! Definitely try these! 

Made it, loved it! Thank you for sharing this delicious recipe!

Love these but wanted to know if you've ever tried making them with the PB powdered peanut butter, and Lily's sugar free baking chips?  Do you think it would work or is the fat in the nut butter necessary for these to turn out?

Surprisingly, light and fluffy. Not dense. Held together very well and rose well when baked. I added 2 eggs. I whipped until frothy. Added wet ingredients. Mixed well. And followed rest of directions. Was a little disappointed that my mix-in (chocolate chips) sat on the bottom when they were baked in muffin tins. I’m thinking it was because I added eggs? I can live with that. Overall, great recipe!!

First time ever making muffins...Used cookie dough flavoured protein enriched oat flour (hubby bought by mistake and it needed using) with choc chips last week. Amazing taste, and kept their shape! By popular request, i made more today. Just as lush. Easy-peasy recipe❤️

https://content.jwplatform.com/videos/&rdquo;uhOgsDr2&Prime;.mp4

”Oat

Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. It’s an easy and simple gluten free muffin recipe to make!

Gluten Free Mocha Muffins Recipe

(46 g) Dutch Processed Cocoa Powder

xanthan gum (omit

(152 g) granulated sugar

fine sea salt

chocolate chips/chunks

eggs, room temperature

buttermilk, room temperature (see notes for dairy free)

strong brewed coffee, room temperature

avocado oil

Preheat oven to 400 degrees and line a...

Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk together the gluten...

In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.

In a medium bowl, whisk together the eggs,...

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.

Transfer the batter to the prepared muffin cups,...

Transfer the batter to the prepared muffin cups, dividing the batter evenly.

Bake the muffins at 400 degrees for 15-18...

Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.

These Bakery Style Double Chocolate Chip Muffins are full of deep chocolate flavor and are filled and topped with extra mini chocolate chips for the ultimate chocolate for breakfast experience.

Gluten Free Bakery Style Double Chocolate Chip Muffins

flour

(46 g) Dutch processed cocoa powder

xanthan gum (omit if your blend contains it)

(150 g) granulated sugar

(4 g) baking powder

(95 g) mini chocolate chips

buttermilk, room temperature (see notes)

Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk or sift together...

In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.

Add the eggs, buttermilk, oil, and vanilla extract...

Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.

Scoop the batter into the prepared muffins tins,...

Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.

Bake at 400 degrees for 15-18 minutes or...

Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.

These bakery style gluten free chocolate chip muffins tick all the boxes: they’re easy to make, have a fluffy and moist crumb, and a beautifully caramelised, proudly domed muffin top. Plus, I&#x27;ve included some useful tips about how to keep your muffins moist and fluffy, and how to prevent the chocolate chips from sinking!

Gluten Free Bakery Style Chocolate Chip Muffins

+ 1 tbsp (80 g) almond flour

(150 g) light brown sugar

tsp salt

+ 1 tbsp (130 g) softened unsalted butter

+ 1 1/2 tbsp (140 mL) milk, can be cold or room temperature

US large/UK medium eggs, can be cold or room temperature

lemon juice

5 1/3 oz (150 g) chocolate chips

Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners).

In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt.

Add the butter and, using a hand mixer with the double beaters attachment or a stand mixer with the paddle attachment, work it into the dry ingredients until you get a mixture resembling breadcrumbs.

In a separate bowl, whisk together the milk, yogurt, eggs, vanilla bean paste and lemon juice, and add them to the butter-flour mixture. Whisk them together until you get a thick, smooth batter with no flour clumps.

Mix in the chocolate chips, reserving some for sprinkling on top, until evenly distributed.

Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases). Sprinkle with the reserved chocolate chips.

Bake at 375 ºF (190 ºC) for 18 - 20 minutes (standard muffins) or 20 - 22 minutes (jumbo muffins), or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely.

Storage: The gluten free chocolate chip muffins are best eaten on the day of baking, but they can be kept in an airtight container in a cool dry place for up to 4 days. On days 3 and 4, they&#x27;re best if first microwaved for 5 - 10 seconds.

Keto Muffins are a great breakfast that can be made ahead, or just a quickly reheated snack. Our Low Carb Cheddar Cheese &amp; Zucchini Muffins are tasty, moist and very cheesy.

Keto Muffins - Savoury Zucchini Cheese

zucchini (grated (2 packed cups))

Butter (melted)

Salt

Pepper

oregano (finely chopped)

Baking Powder

coconut flour

Cheddar Cheese (grated)

Preheat oven to 180C/355F.

In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.

Add the eggs, oregano and baking powder and mix well.

Add the coconut flour and mix until the batter becomes thick.

Fold through the cheddar cheese.

Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.

Bake for 25 minutes, until the muffins are golden.

Allow to cool for 5 minutes before enjoying.

https://www.youtube.com/watch?v=sOkdC6Y9fQo

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Keto Muffins Recipe made with Cheese and Zucchini, a Delicious Savory Low-Carb Snack. 
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Learn how to make these Keto Cheese and Zucchini Muffins and you'll have the perfect go-to recipe when you need a savory snack to go with a coffee or tea or when friends pop round.

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Keto Muffins Recipe - Cheese & Zucchini (Delicious Low-Carb Savory Snack)

Perfectly tender and incredibly addicting! These gluten-free blueberry muffins have a sparkly sugar crust on top and are moist on the inside, just bursting with fresh blueberries!

Outrageous Gluten-Free Blueberry Muffins

gluten-free baking mix or all-purpose flour (plus more)

EACH: almond extract (optional) AND ground nutmeg (optional)

(1 stick) salted butter, softened

granulated sugar, divided

buttermilk

blueberries

PREP: Preheat the oven to 425F; line muffin...

PREP: Preheat the oven to 425F; line muffin pan with paper baking liners and set aside. 

DRY INGREDIENTS: In a medium bowl, whisk together...

DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In another bowl, toss the washed berries with 1 tablespoon of flour.

MAKE: In the bowl of an electric mixer,...

MAKE: In the bowl of an electric mixer, beat the butter for 1 minute. Then, add 1 cup and 2 tablespoons of sugar and cream together for roughly 1-2 minutes or until the mixture is light and fluffy. Stop and scrape down the sides. With the mixer on the stir setting, add the eggs one at a time and waiting until each is mixed in well before adding the next. Add the vanilla and almond extract. Add half of the prepared flour mixture, followed by all the buttermilk, and then finally the remaining flour until it is well blended, but make sure you don’t overmix. Fold the floured berries into the batter until *just combined* Overmixing will result is a blue/green muffin once they’re baked. 

BAKE: Divide the batter into the prepared muffin...

BAKE: Divide the batter into the prepared muffin pan. Sprinkle the muffins with the remaining 2 tablespoons of sugar. Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

Chocolate black bean muffins have black beans blended right into the batter - promise, you can't taste them. They are fudgy, dark chocolate, and so delicious. They are quite a bit healthier than your average chocolate muffin.

Healthy Chocolate Black Bean Muffins

can black beans,

plain, full fat, Greek yogurt (see notes)

coconut oil, melted

espresso powder

sugar

cocoa powder

dark chocolate chips, divided

Prepare

Preheat the oven to 400 degrees Fahrenheit. Grease a 12 cup muffin tin, and set aside.

Blend the batter

To a high speed blender, add the can of drained, and rinsed black beans, whole eggs, egg yolks, Greek yogurt, melted coconut oil, cinnamon, instant espresso powder (if using), baking powder, baking soda, kosher salt, granulated sugar  (or coconut sugar), cocoa powder, and vanilla extract &#8211; blend on medium-high speed, stopping to scrape down the sides once or twice, until the batter is smooth. Note: if you&#8217;re not using a high speed blender, then you might need to stop the blender a few times to give everything a really good stir, it may take a few minutes to get it there, but it will blend eventually. Just make sure the batter is nice and smooth.

stir in the chocolate chips

Use a spatula to stir the 3/4 cup of the chocolate chips into the batter (reserving 1/4 cup of them for topping). Even though it adds an extra dish to wash, I do like to transfer the batter into a large mixing bowl, and mix the chocolate chips in there. I found too many of the chocolate chips got left behind under the blade. However, either method works fine.

Portion out the batter

Measure out 1/4 cup of the batter into each muffin cavity of the muffin pan. I like to use a spring loaded ice cream scoop to make it extra easy. Top the muffins with a few of the reserved 1/4 cup of chocolate chips.

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