Gluten Free Muffins Recipe

Ingredients

• 1 cup of gluten-free flour
• 1/2 cup of almond flour
• 1/2 cup of coconut sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2 large eggs
• 1/3 cup of melted coconut oil
• 1/2 cup of almond milk
• 1 teaspoon of vanilla extract
• 1 cup of fresh blueberries

Instructions

1. Preheat the oven to 375 degrees.
2. Line a muffin tin with paper liners or grease with cooking spray.
3. In a medium bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, and salt.
4. In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in the blueberries.
7. Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove from the oven and let cool for a few minutes before serving.

Verdict and Serving Suggestions

These gluten-free muffins are a delicious and healthy breakfast or snack option for anyone who needs to avoid gluten. The almond flour and coconut sugar give them a nutty, slightly sweet flavor, while the blueberries add a burst of fresh fruitiness. Serve them warm or at room temperature with a pat of butter or some almond butter for extra richness. They also freeze well, so you can make a batch ahead of time and grab one whenever you need a quick snack on the go.