Super Easy & Fluffy Gluten-Free Dairy-Free Muffin Recipes

With the growing awareness of gluten and dairy intolerances, it is important to have access to a variety of recipes that cater to these needs. Using alternative ingredients such as coconut flour, plant-based milk, and coconut oil, you can create muffins that are tasty, healthy, and guilt-free. 

In this guide, we’re introducing some gluten-free dairy-free muffin recipes that will satisfy your cravings without sacrificing flavour and texture. With these recipes, you can enjoy the pleasure of baking and indulging in delicious treats, all while maintaining a gluten-free and dairy-free diet. 

So, get ready to fill your home with the irresistible aroma of freshly baked, wholesome muffins. 

1. Basic Gluten-Free Dairy-Free Muffin Recipe

Here’s a basic gluten-free, dairy-free muffin recipe that’s easy to follow, and you can easily customise it with your favourite mix-ins.

Ingredients

• 1 3/4 cups gluten-free flour blend (look for one with xanthan gum already included)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, melted and cooled
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free milk (almond, oat, or soy milk all work well)

Instructions

1. Preheat the oven to 190°C and line a muffin tin with paper liners.
2. Whisk together the flour blend, baking powder, and salt in a large bowl.
3. In a separate bowl, cream together the melted butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix.
5. Fold in your desired mix-ins (optional)
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

2. Banana Oat Muffins Recipe

This banana oat muffin recipe is easy to follow and results in fluffy, tasty, and healthy gluten-free dairy-free muffins. 

Ingredients

• 2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 175°C and line a muffin tin with paper liners.
2. Blend oats in a food processor until they resemble flour.
3. Mix oat flour, baking powder, baking soda, and salt in a bowl.
4. In another bowl, whisk eggs, then add mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Mix well.
5. Combine wet and dry ingredients, stirring until just combined.
6. Fold in the chopped nuts or pecans if using.
7. Spoon the batter into muffin cups and bake for about 20-25 minutes or until a toothpick comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

3. Blueberry Almond Flour Muffins Recipe

These gluten-free, dairy-free muffins are bursting with juicy blueberries and have a delightful almond flavour thanks to the almond flour. 

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup gluten-free oat flour (optional, can be replaced with more almond flour)
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup melted coconut oil (or vegan butter)
• 1/3 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/3 cup unsweetened plant-based milk 
• 1 cup fresh or frozen blueberries (coated in 1 tablespoon tapioca flour if frozen)

Instructions

1. Preheat oven to 175°C and line a muffin tin with paper liners.
2. In a large bowl, whisk together all the dry ingredients.
3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, vanilla extract, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don’t overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

4. Carrot Cake Muffins Recipe

These gluten-free, dairy-free muffins capture the essence of classic carrot cake, delivering a perfect balance of sweetness and spice.

Ingredients

• 1 1/2 cups gluten-free flour blend (with xanthan gum)
• 1/2 cup almond flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup grated carrots 
• 1/2 cup unsweetened applesauce 
• 2 large eggs
• 1/3 cup melted coconut oil (or vegan butter)
• 1/3 cup maple syrup (or brown sugar)
• 1/2 teaspoon vanilla extract
• 1/3 cup dairy-free milk 
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 190°C and line a muffin tin with paper liners.
2. Whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
3. In a separate bowl, whisk together the grated carrots, applesauce, eggs, melted coconut oil, maple syrup (or brown sugar), vanilla extract, and dairy-free milk until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don’t overmix.
5. Fold in the raisins and chopped walnuts (if using) for added texture and flavour.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

5. Pumpkin Spice Muffins Recipe

Enjoy these delicious and perfectly spiced pumpkin muffins. They’re the perfect warm and comforting treat for any day.

Ingredients

• 1 1/2 cups gluten-free flour blend (with xanthan gum)
• 1/2 cup almond flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup melted coconut oil (or vegan butter)
• 1/3 cup maple syrup (or brown sugar)
• 1/2 teaspoon vanilla extract
• 1/3 cup dairy-free milk 

Instructions

1. Preheat your oven to 190°C and line a muffin tin with paper liners.
2. Whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
3. In a separate bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup (or brown sugar), vanilla extract, and dairy-free milk until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don’t overmix.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for Making Perfect Gluten-Free Dairy-Free Muffins

Baking perfect gluten-free, dairy-free muffins can be challenging, but with the right tips and tricks, you can make perfect muffins that are moist, flavourful, and satisfying for everyone. Here are some tips to achieve excellent results. 

• Choose a high-quality gluten-free flour blend specifically designed for baking. It should contain xanthan gum, which helps bind the ingredients together.
• Use room-temperature ingredients, as cold ingredients can make your batter tough.
• Gluten-free flour blends tend to absorb more moisture than regular flour, so you may need to add a little more liquid than the recipe calls for. This could be dairy-free milk, applesauce, mashed banana, or even a tablespoon of melted coconut oil.
• Add texture and variety by incorporating mix-ins like chopped nuts, dried fruits, or dairy-free chocolate chips. These additions enhance flavour and mouthfeel.
• Avoid overmixing the batter, as it can lead to dense muffins. Stir the ingredients until just combined to avoid overworking the gluten-free flour.
• Let the batter rest for 10-15 minutes before baking to allow the gluten-free flour to absorb moisture, resulting in a more even rise.
• Preheat your oven at least 15 minutes before you start baking. A hot oven helps the muffins rise properly and gives them a nice crumb. 
• Be careful not to overbake the muffins so they don’t dry out. Doneness can be determined when a toothpick inserted into the centre comes out clean. 
• Let the muffins cool completely in the tin for at least 10 minutes before transferring them to a wire rack. This allows them to set properly and prevents them from falling apart.

How to Store and Reheat Leftover Muffins

It’s important to store leftover muffins properly to ensure they stay fresh and moist. Here is a detailed guide to help you enjoy your gluten-free, dairy-free muffins fresh or reheated without sacrificing their delicious texture and flavour. 

Proper Storage Methods

The best method to store leftover muffins depends on how long you want them to last and the texture you prefer.

• Room temperature: Freshly baked muffins can be stored at room temperature for up to 2 days, assuming your kitchen isn’t too humid. Place them in an airtight container to prevent them from drying out or absorbing other flavours.
• Refrigerator: For longer storage, up to a week, transfer your muffins to the refrigerator. Again, keep them in an airtight container to prevent drying and contamination.
• Freezer: If you want to enjoy your muffins even longer, you can freeze them for up to 3 months. Let them cool completely before freezing, then wrap them individually in plastic wrap or place them in a freezer-safe container.

Reheating Instructions

When reheating frozen muffins, let them thaw slightly at room temperature for about 15 minutes before reheating. There are different ways to reheat muffins: 

• Microwave: This is the quickest and easiest way to reheat muffins, but it can result in uneven heating and dry spots. Heat them in the microwave on low power for 15-30 seconds, checking for doneness after each interval.
• Oven: This method takes longer but results in a more even and moist reheating. Preheat the oven to 175°C and bake the muffins for 5-10 minutes or until warm.
• Toaster oven: Similar to the oven, a toaster oven provides more even heating than a microwave. Place the muffins in the toaster oven at low heat for 5-10 minutes or until they are warmed through.

Conclusion

Finally, don’t be afraid to experiment and personalise these recipes with your favourite ingredients and mix-ins. The possibilities of making gluten-free, dairy-free muffins have no limits.

If you’re still craving the fluffy hug of baked goods, try our easy gluten-free dairy-free bread recipes. For a decadent twist, whip up a batch of gluten-free, dairy-free brownies that are guaranteed to melt in your mouth. There’s a world of delicious possibilities on our website.

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