Our Gluten Free Muffins are the perfect grab-and-go addition to your morning, and are sure to keep you full for hours! While most muffins are really nothing more than a sugar laden dessert with a healthy sounding (albeit deceiving!) name, our muffins are genuinely healthy!
These muffins are gluten, dairy, and refined-sugar free, yet maintain their moist texture and delicious flavor. Whip these up the night before, and enjoy a nutrient-dense, sweet morning treat! Let’s get into it!
Gluten Free Muffins
While gluten free by no means equals healthy, when it comes to this recipe, it actually does! While most gluten free recipes make up for the binding properties of gluten by including heavy starches and gums, and morphing the flavor with loads of sugar, this recipe is different. These wholesome gluten and dairy-free whole grain muffins are actually low in sugar, spiked with omega-3’s from chia seeds and packed full of fruit, fiber, and protein. You can feed these to your whole family, knowing you’re doing their bodies good!
Prepping ahead and having ready-made snacks and meals are one of the main reasons we can maintain a healthy diet so consistently. You can make these muffins ahead, and store them in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to one month.
So what are the ingredients that make this recipe so delicious and healthy? Keep reading to find out!
The main ingredients to this recipe are plant based, and nutrient focused. Here are the ingredients that work together to make this recipe what it is!
Bananas provide this recipe with both sweetness, and moisture. For the best tasting muffins, I like to use ripe bananas with a good amount of brown spots. Remember, the more brown spots, the sweeter!
Almond butter helps give these muffins their creamy texture, while serving up a hefty dose of protein! While you’re free to substitute with any nut butter, almond butter is our favorite.
Since we choose to avoid dairy (here’s why), almond milk is one of our go-to replacements! Click here for a list of the healthiest, in-store almond milk brands, and a DIY recipe!
Coconut sugar has a lower glycemic index than many other sweeteners, and is a nutrient-dense, natural swap for refined sugar! It can be swapped in most recipes cup for cup, and functions just as cane sugar does.
While flaxseeds and chia seeds both offer their own unique benefits, (read a comparison of the two here), they’re both high in protein and fiber, and are often used in regimens geared towards balancing hormones.
They’re an easy superfood to toss into any nearly any recipe, and work perfectly with these muffins!
When gluten free flour first began gaining popularity, it was often grainy, dense, and flavorless, and quickly gave itself a bad reputation. Over the years, the market for gluten-free flour has drastically grown, and the quality has drastically improved alongside it! Now, gluten-free flour can truly taste just like the real deal, if you know which brands to buy.
Now since we’ve covered the main ingredients, let’s get into the recipe!
Gluten Free Muffins
Our Gluten Free Muffins are healthy and delicious. They are notably gluten free, dairy free and refined sugar free.
- Yield: 16 mini muffins 1x
- Extra virgin coconut oil, for coating muffin tins
- 2 ripe bananas, cut into bite-sized pieces
- 1 pastured organic egg
- 1/2 cup almond milk
- 1/2 cup raw almond butter
- 1 teaspoon pure almond extract
- 1/2 cup coconut sugar
- 1/4 cup flaxseed meal or chia seeds
- 1 cup
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon unrefined sea salt
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Coat muffin tins with a generous amount of extra virgin coconut oil.
- In a blender, add the banana, egg, almond milk, almond extract and coconut sugar; process until smooth and creamy.
- In a medium-sized mixing bowl, mix together the flaxseed meal or chia seeds, flour, baking powder, baking soda, unrefined sea salt and cinnamon. Mix the wet ingredients in with the dry.
- Spoon the batter into the muffin tins and bake until muffins are lightly browned and a toothpick comes out clean when inserted in the middle, about 14 to 16 minutes. Turn the muffins out onto a rack to cool.