Let’s face it, finding a good gluten-free recipe can be a bit of a challenge. But these gluten free muffins are here to make your mornings brighter and your tummy happier. Imagine a soft, moist muffin that doesn’t feel like it’s missing anything. Plus, you can whip them up using some pantry staples and a few easy steps. Whether you’re new to gluten-free baking or a seasoned pro, these muffins bring a delightful taste to your morning routine. So grab your mixing bowl, and let’s create something delicious together.
These gluten free muffins combine a light, fluffy texture with a hint of vanilla and the natural sweetness of honey. They’re perfect for breakfast or a quick snack.
Recipe Details
Nutrition Information (Per Serving)
Calories: 210
Protein: 4gg
Carbohydrates: 32gg
Fat: 8gg
Fiber: 2gg
Sugar: 12gg
Sodium: 180mgmg
Equipment Needed
- muffin tin
- mixing bowls
- whisk
- oven
- measuring cups
- rubber spatula
Ingredients
- 1 3/4 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 2 large eggs
- 1 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the dry ingredients
In a large mixing bowl, combine 1 3/4 cups gluten-free all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Use a whisk to thoroughly mix until evenly combined, ensuring no clumps remain. The mixture should appear uniform and slightly airy.
- Mix the wet ingredients
In a separate bowl, whisk together 1/2 cup melted unsalted butter, 1/2 cup honey, 2 large eggs, 1 cup almond milk, and 1 teaspoon vanilla extract until smooth and well-blended. The mixture should be pale yellow and slightly frothy, with no visible streaks of egg or honey.
- Combine wet and dry ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the mixtures together until just combined. The batter should be thick and slightly lumpy but without visible streaks of flour. Avoid overmixing to keep the muffins tender.
- Fill the muffin tin
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Divide the batter evenly among the 10 muffin cups, filling each about three-quarters full. The batter should sit level in the cups, with a slight rise over the paper edge.
- Bake the muffins
Place the muffin tin in the preheated oven and bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. The muffins should be golden brown on top and spring back when lightly pressed.
Serving Suggestions
Serve these gluten free muffins warm or at room temperature. They pair well with a cup of coffee or tea for a satisfying start to your day.
Storage Instructions
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the microwave for about 15-20 seconds to enjoy them warm.
