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Gluten Free Sugar Free Muffins

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Gluten Free Blueberry Muffins

EASY Gluten-Free Sugar-Free Muffins are Healthy AND Delicious!

These healthy blueberry muffins are packed with superfood ingredients, high in protein, and low in sugar, making them a perfect option for breakfast on-the-go!

They are naturally gluten-free and sweetened naturally with a touch of honey and some applesauce. Plus, they are super simple to make!Oh, and did I mention they take LESS THAN 20 MINUTES?! Including baking time. So, no excuses that you’re “too busy”.

Why I Used Almond Flour

I decided to use almond flour for this keto muffin recipe because it bakes really well. It also has a delicious nutty flavor that compliments the blueberries. Coconut flour, used in large quantities, can leave you with mushy textured muffins so do not try and use that instead of almond flour!

Keto Muffins FAQ

Can I use frozen blueberries?

I recommend using fresh blueberries to make these muffins, however frozen should also work well as long as you do not thaw them beforehand. Just toss them in frozen!

How do I know when the muffins are done?

These muffins will be done after about 24-25 minutes in an oven at 350 degrees Fahrenheit. When you insert a toothpick and it comes out clean, you can be sure that they are done!

Can I freeze Blueberry Muffins?

Absolutely! These muffins freeze really well and will last in the freezer for a few months if properly stored. The perfect easy snack or breakfast to thaw and enjoy!

How do I store Blueberry Muffins?

Store these muffins in the fridge for up to a week in an airtight container. If you want them to last longer, toss them in a freezer style zip lock bag or in a freezer safe airtight container for up to 3 months!

Dish By Dish Tips/tricks:

  • Make Sure to Squeeze Zucchini Well: Given that zucchini has a high water content, its very important that you squeeze the shredded zucchini very well and get rid of as much liquid as possible. This will prevent the water from leaking from the zucchini into the batter once youve mixed it in, and ensuring that the consistency of the batter is not altered. .
  • Use Silicon Mold: I like using a silicon muffin mold because the muffins do not stick to the mold and I dont need to use muffin liners. However, if you only have a metal muffin pan, make sure to line the pan with muffin liners so it is easier to remove the muffins.
  • Cool Before Eating: Allow these healthy zucchini muffins to cool for a few minutes in the mold before removing and then cooling completely on a cooling rack at room temperature before eating. This will ensure that the inside is fully cooked .
  • Optional Add-Ins: You can also add a bit of vanilla extract for extra flavor, or even a sprinkle of chocolate chips to make chocolate chip zucchini muffins!

Recommended Reading: Gluten Free Michelob Ultra

How To Make Gluten Free Dairy Free Muffins

Ive made these simple gluten free muffins dairy-free very easily. I replaced the butter with my favorite vegan butter replacement, which for me is either Melt brand or Miyokos Kitchen brand.

There is more moisture in those butter replacements than there is in the real thing, so I found that I only needed 2/3 cup of liquid, rather than 3/4 cup. Instead of buttermilk, I used a mixture of half unsweetened nondairy milk and half nondairy plain yogurt.

For the crumble, I recommend using shortening in place of butter, and about 1 tablespoon less gluten free flour. If youre making chocolate chip muffins, just be sure youre using dairy free chocolate chips. Your dairy-free muffins wont brown as much as your muffins made with dairy, and thats fine. Theyll still taste great.

Almond Flour Pumpkin Muffins

Healthy Blueberry Muffins {Gluten Free, Sugar Free}

So far, all of the recipes on this list of gluten-free muffins have used various gluten-free flours.

This recipe is a bit different and calls for blanched almond flour instead. Its basically just blitzed almonds, ground so fine its like flour.

Its also naturally gluten-free and leaves these crazy moist.

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Tips For Making The Best Gluten

  • Use ripe bananas as they are sweeter and make for a moister muffin.
  • Do not skip the step of adding the baking soda to the mashed bananas first and allowing it to sit for a few minutes. The chemical reaction between the bananas and baking soda helps the gluten-free muffins rise.
  • I always use cupcake liners when making muffins.
  • I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniformed muffins.
  • For bakery-style muffins, fill the muffin cups to the top with the batter and then sprinkle with sugar.

Gluten Free Low Fat Banana Bread Muffins

Can you smell the amazing aroma of banana bread baking?? It’s a simple bread that pleases most in any family. Hearty, moist, soft, and comforting really. Slice and take on the go or toast with a little butter on top, YUM!

I have a few delicious banana breads on my site, Blueberry Banana made with whole wheat flour and Chocolate Chip Cream Cheese Banana Bread using whole wheat flour as well.

But until recently, wheat is not something I’m eating, so I’m adapting recipes as I go to become gluten free. This recipe is adapted from my Blueberry Banana Bread, only into a muffin instead.

To make portion control easier, the muffin pan is my best friend. Making this recipe into a regular loaf bread is certainly fine but I doubt you’ll be able to make16 thin slices of it, as we have here in muffin form. You may be able to get 8 hearty slices of bread though so double the nutrition info.

You can use any gluten free flour you like or make your own which is something I’m planning on doing soon, but for now I usedKing Arthur’s brand and love it!

My intention wasn’t to make these low fat but to make them sugar free and gluten free, sometimes the low fat happens by accident and it did here. No oil is used or even needed in this recipe. Many comments regarding my Blueberry Banana Bread recipe will back up the fact that it is a moist and delicious bread and shockingly without added fat.

Here are some other recipes you might like:

Also Check: Jersey Mike’s Wheat Bread

What Youll Need To Make Gluten Free Banana Muffins

To keep these banana muffins gluten free I used a mix of almond flour and gluten free oat flour . I got the idea to mix both flours from my blueberry oat muffins. Its a favorite recipe around our house and I knew I couldnt go wrong with mixing the two flours again to create an epic, fluffy and nutritious gluten free banana muffin. Heres everything youll need to make them:

  • Almond flour: I typically use a super-fine blanched almond flour. Its my favorite kind to bake with. Youll want to make sure you pack the almond flour in this recipe just like you would with brown sugar.
  • Oat flour: Its super easy to make your own gluten free oat flour and helps to keep these muffins nice and hearty. See below for instructions on making it yourself.
  • Eggs: youll need two eggs in this muffin recipe. I have not tested these with flax eggs or another egg substitute.
  • Pure maple syrup: to sweeten these muffins ever so slightly, I use 1/4 cup pure maple syrup. Of course, honey, date syrup or coconut palm syrup would also work well.
  • Bananas: be sure to use extra ripe bananas, with brown or black spots. Trust me, it makes a difference in the sweetness.
  • Baking staples: youll also need some vanilla extract, baking powder, cinnamon & salt.
  • Dairy free chocolate chips: keep the muffins dairy free by using dairy free chocolate chips . I love Enjoy Life chocolate chips that are dairy free, gluten free and nut free.

How To Measure Gluten

Gluten Free Muffins – NO SUGAR! Super Moist and Delicious!

When baking with gluten-free flour its really important how you measure the flour. Fluff first and then use the scoop and sweep method.

  • Fluff: Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
  • Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.
  • Read Also: Knorr Caldo De Pollo Gluten Free

    How To Make These Lemon Poppy Seed Muffins

  • Preheat oven to 350 F. Line a muffin pan with paper muffin liners or generously spray the muffin tin with cooking spray then set aside.
  • In a large bowl, whisk together the eggs, honey, yogurt, oil, vanilla, lemon zest, and lemon juice.
  • To the wet mixture, add the gluten-free flour, baking powder, baking soda and salt. Stir well until all of the dry ingredients are incorporated. Fold in the poppy seeds.
  • Evenly fill 12 muffin wells with the muffin batter. Bake for 16-18 minutes or until a toothpick inserted into center comes out clean.
  • Place the muffin pan on a wire rack to cool for 10 minutes. After 10 minutes, remove the muffins from the pan to the wire rack to cool completely.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.
  • Optional Glaze

  • In a small bowl, combine to lemon juice, powdered sugar, milk, and lemon zest. Whisk until smooth Add more powdered sugar or more milk and continue to whisk until a drizzly consistency is reached. Pour or drizzle over cooled muffins.
  • Can I Replace The Tapioca Starch/flour With Another Starch

    I can only promise results if you use tapioca starch/flour as a complement to the all purpose gluten free flour blend in this recipe. Its a unique starch that helps support the muffins as eggs would.

    If youd like to experiment with replacing the tapioca starch, you can try arrowroot. But I cant promise your muffins wont fall!

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    How To Make Gluten

    A one-bowl wonder that is super easy, you dont even need a mixer. You can quickly whip up these super moist gluten-free blueberry banana muffins with just a fork and a spoon.

    • Step 1- Mash the bananas until smooth and stir in baking soda and allow to sit for 1-2 minutes. Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free muffins so light and fluffy.
    • Step 2- Add all the other ingredients and stir.
    • Step 3- Scoop the muffin batter into a lined muffin pan. Bake at 350° F for 20 minutes.

    Really, its that easy!

    Pro Tip For Measuring Flour

    Gluten

    The best way to measure gluten-free flour is the spoon & level method. Using a spoon, scoop the flour into the measuring cup. After youve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

    Read Also: Gluten Free Graham Crackers Sprouts

    How To Make Gluten & Dairy

    These muffins are surprisingly gluten and dairy-free thanks to a gluten-free all-purpose flour mix and non-dairy alternatives like coconut oil and almond milk for the butter and milk.

    Over the years, Ive tested many recipes with gluten-free alternative flours and mixes. From pancakes, quick breads, cookies, muffins, and most baked treats, my preferred gluten-free flour substitute is this Gluten-Free 1:1 Baking Flour. Its the perfect ratio/mix of gluten-free flours from white and brown rice, starches like potato starch and sorghum flour, and xanthan gum to help keep the ingredients together.

    If your gluten-free flour mix does not have xanthan gum in the ingredients, youll need to add ¼ teaspoon to this recipe with the dry ingredients.

    And dont worry, just because theyre gluten and dairy-free doesnt mean were sacrificing taste. The raisins and carrot add sweetness and texture to each bite, with a little flax for extra nutrition.

    Whether you have gluten intolerances/allergies or simply choose to avoid gluten, that doesnt mean you have to give up your favorite foods for good. I have A LOT more gluten-free breakfast ideas that are a delicious and gluten-free version of breakfast classics like scones, waffles, and cinnamon rolls!

    Egg Substitute For Muffins

    There are many great egg substitutes for baked goods, such as mashed banana, arrowroot powder, and flax eggs. I like using flax seeds since it forms a gel-like substance with water that binds the batter together, just like a regular egg.

    I even use them to make eggless pancakes that are just as fluffy and delicious and the original recipe!

    Theyre also super easy to make mix 3 tablespoons of warm water with 1 tablespoon ground flax. Wait 10 minutes until a gel-like mixture forms, and youre ready to use it in the recipe. This will make up for 1 egg, so double or triple the recipe as needed.

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    Looking For Something More Indulgent

    That is just fine!

    These sugar-free gluten-free banana muffins serve as a good base recipes. They are simple, and made with healthy fats but they are not, by any means, sugary. Kevin likes his baked good quite sweet so often I make less-sweet treats and top them with something a little more indulgent for him.

    Here are some ideas to make these sugar-free gluten-free banana muffins even sweeter:
    • Add chocolate chips to the muffins.
    • Top with melted butter and coconut sugar.
    • Add some maple syrup and warm in the microwave.
    • Make some whipped coconut cream and spread on the muffins.

    Gluten Free Lemon Raspberry Muffins

    Gluten Free, Sugar Free, Dairy Free | Banana Blueberry Muffins

    Raspberries are just as vibrant as strawberries, but they hold their shape much better and dont have quite as much moisture.

    Thats why theyre paired with lemon juice in this recipe for something wonderfully zesty and slightly tart.

    Youll also use applesauce in this for a boost of moisture. Just remember to get the unsweetened kind otherwise, theyll be too much.

    When theyre in season, I like to buy, prep, and freeze all kinds of fruits and berries.

    Peaches are my favorite, and I love having them ready to go in the freezer.

    Of course, you can also use canned peaches for this, so long as theyre drained.

    These muffins taste like peach cobbler, thanks to the fluffy crumb and light spices in the mix.

    You could even add a brown sugar crumble to the top for added texture.

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