Healthy and Delicious Gluten-Free Muffins Recipe
Are you looking for a delicious and healthy gluten-free and dairy-free muffin recipe? Look no further! I’m excited to share my Gluten-Free Dairy-Free Muffins Mix Recipe with you. These muffins are perfect for anyone with dietary restrictions or looking for a healthier option.
Gluten-free diets have gained immense popularity in recent years, not only among people without Celiac disease but also among those who suffer from related health conditions like gluten intolerance. The good news is that gluten-free options do not mean sacrificing taste and flavor. That’s where my muffin recipe comes in! My recipe uses gluten-free flour and adds some almond milk and coconut oil to make a moist and flavorful muffin that is sure to please.
Further, the world has seen an increase in people choosing to go dairy-free due to lactose intolerance, allergies, or ethical reasons. And when it comes to baking, it’s essential to choose the right ingredients to get the best results while keeping it healthy. In my recipe, I have replaced milk with dairy-free milk, which doesn’t contain lactose – making these muffins perfect for anyone on a dairy-free diet.
Whether you’re looking for breakfast or a mid-day snack, these Blueberry Muffins are perfect at any time of the day. With so many benefits of a gluten-free and dairy-free diet, why not give this muffin recipe a try? Trust me; your taste buds will thank you later. So let’s get started on this journey towards delicious and healthy Blueberry Muffins.
Why You’ll Love This Recipe
If you are looking for a tasty and healthy gluten-free and dairy-free muffin recipe, then this Gluten-Free Dairy-Free Muffin Mix Recipe is the perfect choice for you. This recipe is highly beneficial for people who have allergies or intolerances to gluten and dairy products. It has been designed to offer a great taste and texture without sacrificing any flavor.
One of the reasons why you will love this recipe is that it only calls for easy-to-find ingredients that won’t break the bank. All-purpose gluten-free flour, tapioca flour, xanthan gum, baking soda, and baking powder, among others, are all readily available in most grocery stores.
Moreover, what makes this recipe stand out from others is its versatility. You can use this muffin mix to create an array of different muffin flavors like blueberry muffins, apple cinnamon muffins, chocolate chip muffins, and banana nut muffins, among others. This recipe also provides many options on how to customize your muffins according to your preferences.
This recipe also uses Splenda sugar substitute instead of traditional granulated sugar. This means that those with dietary restrictions or vegans can enjoy these tasty treats without having to sacrifice their dietary habits.
Lastly, these muffins are perfect as a grab-and-go breakfast option or as an afternoon snack. They’re also great for freezing so you can always have some at hand whenever you need them.
Overall, if you’re looking for a delicious and healthy gluten-free and dairy-free muffin recipe with countless flavor options and easy ingredients, then this Gluten-Free Dairy-Free Muffin Mix Recipe should definitely be on your list.
Ingredient List
Gluten-free, dairy-free blueberry muffins, anyone?
Here’s the list of ingredients you’ll need to whip up a batch of these delicious muffins. Make sure to have everything ready before starting, so you don’t have to run to the store or pantry halfway through.
Ingredients 1
- 2 cups of gluten-free flour blend: You can find these pre-mixed flours in most grocery stores or make your own blend using a combination of tapioca flour, coconut flour, and almond flour.
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum: This will help bind the ingredients together since there’s no gluten.
- 1/4 teaspoon sea salt
- 3/4 cup granulated sugar
- 2 eggs at room temperature
- 1/4 cup melted coconut oil
- 1 cup dairy-free milk: Almond milk, oat milk, or soy milk are great options.
- 1 tablespoon lemon juice: This will create a reaction with the baking powder and make the muffins rise.
Ingredients 2
- 1 and 1/2 cups blueberries: Fresh or frozen both work. If using frozen, don’t thaw them before adding to the batter.
- 4 tablespoons granulated sugar for topping
This recipe yields around 12 muffins. If you want to make more or less, adjust the measurements accordingly.
The Recipe How-To
Let’s start baking! This recipe is easy-peasy-lemon-squeezy, so no need to worry even if you are a beginner baker.
Step 1: Gather Ingredients
Before beginning, make sure that you have all the necessary ingredients on hand. Here’s what you’ll need:
2 cupsof gluten-free flour blend1/4 cupof granulated sugar2 teaspoonsof baking powder1/2 teaspoonof baking soda1/4 teaspoonof xanthan gum (if your flour blend doesn’t include it)1/2 teaspoonof sea salt2 eggs, room temperature1/3 cupof melted coconut oil or balance butter3/4 cupof almond milk or other dairy-free milk1 tspof lemon juice- Add-ins such as blueberries, chocolate chips, or chopped nuts (optional)
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, xanthan gum (if your flour blend doesn’t include it), and sea salt until combined. Set aside.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, melted coconut oil or balance butter, almond milk, and lemon juice until well combined.
Step 4: Combine Wet and Dry Ingredients
Add the wet mixture to the dry mixture and stir until just combined. Do not overmix! If you chose to use any add-ins like blueberries or chocolate chips, fold them into the batter now.
Step 5 Bake and Enjoy!
Preheat your oven to 375°F. Grease your muffin tin with cooking spray or line with paper liners. Fill each muffin cup about 2/3 full with the muffin batter.
Bake for 18-20 minutes until the tops of the muffins are golden brown or a toothpick inserted into the center comes out clean. Remove from oven and cool for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Note: You can also create some variety with this muffin mix by trying different options ingredients. If you prefer banana muffins, add 2 ripe mashed bananas and reduce the coconut oil/butter to 1/4 cup. For apple cinnamon muffins, add 1 cup of peeled and chopped apples and 1/2 teaspoon of ground cinnamon. The possibilities are endless!
Substitutions and Variations
Every baker knows that sometimes you just don’t have every ingredient on hand. Don’t worry, my gluten-free dairy-free muffin mix recipe is quite versatile and can handle ingredient swaps without sacrificing flavor or texture. Below are some of my favorite substitutions and variations that will come in handy when you need to make some changes.
– Flour Blend: If you don’t have a gluten-free purpose flour blend, no problem! You can use almond flour, coconut flour or oat flour instead. Just keep in mind that the texture of the muffins may differ slightly.
– Sugar Substitutes: You could replace granulated sugar with a sugar substitute like Splenda or cane sugar. Vegans could use coconut sugar or maple syrup instead.
– Eggs: If you’re allergic to eggs or follow a vegan diet, substitute each egg with 2 tablespoons of applesauce, mashed bananas or chia seeds mixed with 6 tablespoons of water.
– Ditch Oil for Balance Butter: You can substitute the oil for a plant-based balance butter, which is made from natural oils and is free from artificial preservatives.
– Milk Options: My recipe calls for almond milk; but coconut milk or soy milk works just as well to make the muffins moist and tender.
Not only can you substitute certain ingredients in this recipe, but you can also play around with different add-ins like chocolate chips, apple chunks or even blueberries to create new flavors. Whether you’re in the mood for chocolate muffins or apple cinnamon muffins, this mix provides endless options.
Keep in mind that substitution changes may require adjustments to the baking time and temperature to ensure that your muffins are cooked consistently. If you’re unsure about making substitutions, start small and experiment gradually by keeping note of how much you’ve used in your recipe. Now that’s baking science kindergarten!
Serving and Pairing
These Gluten and Dairy-Free Blueberry Muffins are a delectable treat that is perfect for any time of day. They make the perfect breakfast or mid-day snack, and they’re also great as a sweet dessert.
These muffins pair well with a variety of different beverages. My personal favorite is a hot cup of coffee or tea, but you can also enjoy them with a glass of almond milk, soy milk, or coconut milk. If you like a little fizz in your drink, try serving these muffins with a glass of sparkling water or flavored seltzer.
You can also try pairing these muffins with fresh blueberries or other fruit to enhance their flavor. A side of sliced bananas or strawberries makes for a delicious and healthy breakfast or snack option. Additionally, you can add a dollop of your favorite nut butter on top for some extra protein and flavor.
These muffins are versatile and can be enjoyed on their own or paired with various dishes. For breakfast, consider serving them with scrambled eggs and avocado toast. For lunch, pair them with a bowl of soup or salad for added satisfaction. They’re also great as an afternoon pick-me-up alongside some fresh fruit or yoghurt.
Whether you choose to enjoy them alone or pair them with other foods, these gluten-free and dairy-free blueberry muffins are sure to satisfy your cravings while keeping you on track with your healthy lifestyle goals.
Make-Ahead, Storing and Reheating
Once you have indulged in these scrumptious Gluten-Free Dairy-Free Blueberry Muffins, you will want them to last for days. The good news is that they store very well and can be enjoyed even after multiple days from the time they were baked. It would be great to bake them as a part of your meal prep day or over the weekend so that you can have them available during the week.
To properly store these muffins, make sure that they are completely cooled before placing them in an airtight container or a resealable plastic bag. They can be stored at room temperature for up to 2-3 days or in the refrigerator for up to a week. To freeze these muffins, wrap them individually in plastic wrap and place them in an airtight container or a resealable plastic bag. They can be frozen for up to three months.
When reheating, take out the desired number of muffins from the fridge or freezer and let them come to room temperature first. Warm them gently in the oven at 300°F for about 5-10 minutes or microwave each muffin on high for 15 seconds. The muffins come out almost as good as freshly baked and will still retain their moistness and texture.
These muffins make excellent snacks, breakfast foods, or even dessert items, and are perfect for taking with you on-the-go too. With their long shelf life, you won’t have to worry about running out of them quickly, and with their portability, you can enjoy them whenever and wherever you fancy!
Tips for Perfect Results
Cooking is not just about following a recipe; it’s also about understanding the process of cooking. The truth is that no amount of following a recipe to the letter will save your dish if you overlook the small details that can make or break it. So, here are some tips for ensuring perfect results every time you make the Gluten Free Dairy Free Muffins Mix Recipe.
Firstly, use fresh ingredients. The quality of your ingredients can affect the outcome of your muffins. Always ensure your baking powder and baking soda are still good, as expired ones can spoil your muffins. Additionally, quality vanilla extract should be used instead of artificial ones.
Secondly, preparation is key. Make sure that all ingredients are at room temperature before starting; this makes mixing easier and improves the structure of the muffin. Also, mix wet and dry ingredients separately before combining them.
Thirdly, don’t over-mix or under-mix the batter. Always keep in mind that muffin batters don’t need to be thoroughly mixed since too much stirring will create tough muffins while too little mixing will lead to lumps in the finished product.
Fourthly, when filling the muffin tins, only fill them two-thirds full; otherwise, they will overflow onto the surface and come out unshapely.
Fifthly, use good quality muffin tins with a non-stick coating, as they help stop sticking and promote even browning.
Lastly, bake at the right temperature between 350-375 degrees Fahrenheit (175-190 degrees Celsius) for about 15-20 minutes or until toothpick inserted into center comes out clean. Overdoing them will leave them dry or burnt.
With these simple tips in mind, you are well on your way to making perfectly baked Gluten Free Dairy Free Muffins Mix Recipe every time!
FAQ
Before you head to the kitchen and get started on these delicious gluten-free, dairy-free muffins, take a quick look at some frequently asked questions about this recipe. In this section, I will address a few common queries that may arise as you prepare the muffin batter, adjust ingredient ratios or customize the recipe according to your dietary needs. Let’s dive in and get your questions answered!
Are Krusteaz gluten-free muffins dairy free?
The ingredients in this recipe contain the following: baking soda, sodium aluminum phosphate, monocalcium phosphate, salt, tapioca starch, natural flavors (with milk derivatives), guar gum, and xanthan gum. Additionally, the blueberries are made up of only blueberries and water. It’s important to note that this recipe contains milk and may have traces of eggs and soy.
What can I substitute for milk in gluten free baking?
After conducting some tests on various plant-based milks, we discovered that both soy milk and almond milk were the most effective in making gluten-free muffins and cookies. Among these two, soy milk proved to be the better option due to its low-fat content. However, rice milk was not as successful since it gave the baked goods a too-starchy and sticky consistency.
Is the King Arthur gluten-free muffin mix dairy free?
The King Arthur Flour Gluten Free Muffin Mix is devoid of dairy products.
Are Betty Crocker muffins dairy free?
Milk is an ingredient in all of Betty Crocker’s Pouch muffin mixes, as well as in the Cinnamon and Banana Chocolate Chip Muffin Tops.
Bottom Line
In conclusion, this Gluten-Free Dairy-Free Muffin Mix recipe has everything you need for a delicious and healthy breakfast. With the right ingredients and some helpful tips, you can easily make perfect muffins that are gluten-free, dairy-free, and even sugar-free! This mix is versatile and can be used to make an array of muffin flavors including blueberry, banana, chocolate, apple cinnamon or oatmeal.
So why not give this recipe a try? You’ll love how easy it is to make and how tasty your muffins turn out. Plus, with the substitutions and variations options available for different flavors, you can never get bored. As a nutritionist and food blogger who has tried and tested several recipes over time, I am confident that this recipe will surely be a hit in your household.
Incorporating organic and gluten-free ingredients in your diet does not mean sacrificing flavor or taste. Give this muffin mix recipe a go for a healthier alternative to traditional muffins without sacrificing the indulgent treat we all yearn for. Happy baking!
Gluten Free Dairy Free Muffins Mix Recipe
Ingredients
Muffin Mix
- 2 cups rice flour
- 1/2 cup coconut flour
- 2 cups sweet rice flour
- 1 cup tapioca flour
- 2 teaspoons baking soda
- 8 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 2 teaspoons xanthan gum
- 2/3 cup Splenda sugar substitute
Instructions
- Combine ingredients in a large bowl and mix well with wire whisk.
- Store mix in airtight container.
- To Make 12 Muffins.
- 2 cups flour mix.
- 4 eggs.
- 5 tablespoons extra light olive oil.
- 1- 8 ounce can crushed pineapple.
- 5 tablespoons apple juice.
- 1 teaspoon vanilla.
- 2 to 3 cups any combination of chopped dried fruit, nuts and seeds you wish. ie:dried apricots, dates, raisins, dried cranberries, currants, coconut, flax seeds, sunflower seeds, walnuts,pecans, etc.
- Put 2 cups flour mix in large bowl and set aside.
- Beat eggs in medium bowl and add remaining wet ingredients. Mix well.
- Add fruit and nuts, mix well to combine and stir well into dry ingredients.
- Scoop into greased or paper lined muffin cups with 1/4 cup measure.
- Bake at 350°F 20 to 23 minutes or till toothpick comes out clean.
- Remove from pans right away and cool on wire rack.
- Enjoy.