Easy Gluten Free, Dairy Free Muffin Recipe
Today I want to share with you a special gluten free, dairy free, refined sugar free muffin recipe that I’ve created.
I love to bake. For me it is a calming and creative outlet that allows me to satisfy my sweet tooth and nurture myself and my husband. For me, making a home in and of itself is a creative outlet. Baking delicious and nutritious snacks is just another aspect of that. Especially because my husband enjoys eating so much!
Five years ago I discovered that I am gluten, dairy and soy intolerant. This intolerance was creating inflammation in my stomach and causing acid reflux. At the time, I was pursuing a career in opera and the acid was swelling my vocal chords which in turn was causing vocal trouble.
I’ll write more about my transition into a way of eating that truly serves and nourishes me in a later post, but I will say that while it was initially an extremely difficult transition, it’s been a blessing in disguise because it’s given me the license to explore baking. And I’ve learned a lot over the last five years about how to successfully create gluten free and dairy free recipes!
I also try to avoid refined sugar because it creates acidity and inflammation in the body, not only exacerbating my acid reflux, but my anxiety as well. Because of this I’ve started experimenting with alternative sweeteners.
My favorite is coconut sugar, which is not only a sustainable crop because it is derived from the flower of the coconut tree and can be harvested even from trees too old to bare coconuts, but it is low glycemic as well. I’m a fan.
And so I want to share this recipe with you, so that you too, can make nutritious and delicious muffins!
⋅ Gluten Free, Dairy Free, Refined Sugar Free Muffin Recipe ⋅
What you need
- A large mixing bowl
- Measuring cups and spoons
- A muffin tin
- Coconut oil for greasing the tin
- A stirring utensil (I just use a fork, but an electric mixer is also fine)
- Hot pad for removing muffins from oven
Prep time: 20 minutes
Baking time: 35-45 minutes
Oven temp: 350 Fahrenheit
Yield: 12 muffins
tsp. = tea spoon, Tbsp. = table spoon
- 1 cup All purpose gluten free flour
- 1 tsp. Xanthangum (this is important because it acts as a binding agent – don’t leave this out!)
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 1/2 tsp. Cinnamon
- 1 Tbsp. Chia seeds (optional – they add protein and omega 3’s!)
- 1/2 cup Coconut sugar
- 1/2 cup Rolled oats
- 1/4 cup Chocolate chips (optional)
- 2 Tbsp. Flax meal (optional – vegan egg replacer)
- 2 Tbsp. Maple syrup
- 2 Tbsp. Raw local honey
- 1 tsp. Vanilla extract
- 1/4 cup Vegetable oil (coconut, sunflower, etc.)
- 2 Tbsp. Peanut butter (optional – adds protein)
- 1 cup Ground oats (I use the byproduct from making oat milk so it doesn’t go to waste)
- 2 Eggs (free range organic if possible – to make vegan mix 2 Tbsp. flax meal in 4 Tbsp. water and let sit for 5 minutes, then add to batter)
- 2 cups Dairy free milk
oat byproduct from making oat milk
Preheat your oven to 350 Fahrenheit. Grease your muffin tin with coconut oil – just a thin coat. This will help the muffins turn out.
Mix the dry ingredients together in a large bowl. Add the wet ingredients and mix everything together.
Distribute the batter evenly into the tin with a spoon. Bake for 35 – 45 minutes until the tops are crusty and brown and firm to the touch or until a toothpick inserted comes out clean.
They tend to take longer to bake, so don’t hesitate to leave them in a little longer. They are better baked a little too long than not long enough!
Baking is a lot of fun and can be a great way to cut down on food waste and packaging. I buy all the ingredients for these muffins in bulk to cut down on plastic packaging waste.
Also, if you make these, post a photo in the comments below! I’d love to know how they turned out for you! I’m new at writing recipes so I’m really interested in hearing how it goes. Let me know if you have any questions about the process.
The finished product!