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Easy Gluten Free Muffins Recipe with Mix Ins
There are many muffin recipes out there, but finding a good basic gluten free muffin recipe that is also low carb and that can be made dairy free makes all the difference!
Since I do not use an all purpose gluten-free flour blend, it makes it easily attainable to create a great muffin when the mood strikes you without being limited to if you have some pre-made flour handy!
This easy recipe for the best gluten-free muffins with mix ins is one you can whip up quickly and also have on hand for easy on-the-go breakfasts!
If you are new to the gluten free world, gluten-free baking without a mix may seem daunting, but let me show you how truly easy it is to have a gluten-free muffin recipe available for all different flavors you choose!
My most recent muffin I made with this recipe is my blackberry crunch muffin topped with Avinola Coconut Vanilla Granola.
It is grain free, gluten free and low carb. Did I also mention sugar free?
Here is my review of the Coconut Vanilla Granola.
The ingredients are:
- Lupini Bean Flakes
- Soluble Tapioca Fiber Syrup
- Coconut Chips
- Coconut Oil
- Soluble Tapioca Fiber
- Flax Seeds
- Chia Seeds
- Monk Fruit Extract
There is no added sugar whatsoever!
“Avinola began with a humble vision to create the most delicious, nutritionally dense snack around. To fulfill our mission, we left no stone unturned, exploring every corner of the globe for the perfect combination of premium, artisan ingredients. We hope you enjoy and may the magic of the ancient lupini bean serve you well!”Maggie, Founder and CEO of Avinola Granola
One serving of 1/3 cup contains 12g total carbs, 9g dietary fiber and 2g sugar alcohols.
This results in 1g net carb per serving!
It also contains 5g protein, 7g fat and 4% of the DV of potassium and iron.
It contains pre-biotic fiber to feed the good bacteria in your gut.
It is keto friendly including that it is a great option for anyone following a vegan keto diet as it uses plant proteins.
The lupini beans that are used are considered one of the worlds superfoods and are regeneratively grown which is also eco-friendly!
You only need 1/3 cup for a very generous serving that contains only 1g net carb and 5 g of protein!
Yes, also sugar free and completely delightful as an easy breakfast alone with milk or some yogurt!
They have two flavors, Coconut Vanilla that features bits of coconut and vanilla bean, which I used in these Blackberry Bakery-Style Muffins Version here, or Double Chocolate Sea Salt which I review in this video.
It features real sugar free chocolate chips, and would be amazing on top of my Gluten Free Chocolate Chip Muffins!
No need to change it or add anything, just crumble it right on top!
Get a bag here at 15% off when you use my coupon code: LOWCARBWITHTHECARRS
Here are the simple ingredients you will need to make the base for my Easy Gluten Free Muffins Recipe with Mix Ins.
- Coconut Flour
- Baking Soda
- Avocado oil, or melted coconut oil
- Large Eggs; room temperature
- Heavy Cream or coconut milk
- Keto Maple Syrup, or Honey Substitute or liquid sweetener you choose
- Apple Cider Vinegar
- Vanilla Extract
- Favorite mix ins (see ideas below)
Lets make some delicious gluten-free muffins!
This simple recipe can be mixed up in a large bowl and does not require a stand mixer for it to turn out amazing!
If you feel inclined to drag out your mixer, you can, but it is not necessary.
Start out with a medium bowl to mix all of your wet ingredients in.
This step is important because you want to make sure the eggs and oil are well whisked.
The dry ingredients will go into your large bowl to whisk up before adding in the wet.
Now after whisking up the dry ingredients, make a well in the center and then pour in the wet mixture.
Whisk until the batter turns smooth then consider what mix ins you want to add!
Now this is the point where you can make it what you want.
Berries in season?
Add in some berries!
Is it off season so you want to go with some nuts?
Add in some chopped pecans and cinnamon!
It really is up to your imagination how you will customize my Easy Gluten Free Muffins Recipe with Mix Ins !
If you want to add in something simple like berries, then top it off with some Avinola Granola for a crunch topping!
Line your muffin tin with muffin liners and make sure you leave an empty well inbetween each like this picture shows.
This allows for the heat to surround the batter for a higher rise and the most airy muffins ever!
To get the domed muffin top like the grocery store muffins in the bakery, fill the cups almost full and increase the oven temperature.
I usually, if making 12 regular size muffins, will only fill 3/4 full and bake at 350F.
For the big muffins, I fill the wells full and bake at 425F.
This gets them to rise higher and creates a more tender muffin versus dense muffin.
So adjust the recipe according to how many you want, and how big you want them to be.
Also to note, let the muffins cool in the muffin pan before removing them and cooling the rest on a cooling rack.
Store them in an airtight container up to 5 days on the counter or up to 7 days in the fridge.
If you want to freeze them, make sure they are completely cooled off then wrap each one with plastic wrap and put them all into a freezer bag.
Here are just a few of the muffins I have made with this recipe with success!
- Gluten-Free Chocolate Chip Muffins
- Gluten Free Blackberry Muffins
- Gluten-Free Blueberry Muffins
- Gluten-Free Double Chocolate Muffins (add in 2 tbsp cocoa powder)
- Gluten-Free Lemon Poppyseed (add in 1 tbsp lemon juice for the apple cider vinegar and add 1 tbsp lemon zest)
- Gluten-Free Banana Muffins (add in 1 tsp banana extract and 1 tsp ground cinnamon)
Some tips to ensure you get the best muffins when you make my Easy Gluten Free Muffins Recipe with Mix Ins!
- For best results, make sure your eggs are at room temperature so it does not clump up the oil if you are using coconut oil. If you are using oil that is liquid at room temperature then you do not need to worry about this.
- Spray your paper liners with cooking spray to ensure they come clean away from the muffin and do not stick.
- Let your muffin batter sit for 5 minutes before scooping to bake so it can thicken a bit.
- Choose Bob’s Red Mill Gluten Free flours like almond flour and coconut flour as they have the most consistent results across all of my recipes.
- If you are using berries, like fresh blueberries in a gluten-free blueberry recipe, make sure you toss the berries in some of the base flour before adding them to the batter. This helps to keep them suspended versus sinking to the bottom of all of your muffin cups.
- You can turn this recipe into a quick mix by mixing up the dry ingredients and putting into a ziploc bag or jar with the wet ingredients list and oven temperature. Then all you have to do is add the wet ingredients and mix up!
- If you want to substitute the heavy cream in the recipe, choose coconut milk. The extra fat in the cream or coconut milk will help to keep the muffins moist.
- You can also use melted butter as your oil, just make sure your eggs are at room temperature so it does not coagulate in the batter.
- I would not recommend using flax eggs in this recipe as the actual eggs are needed to bind the batter since we are using coconut flour as the base.
- Make it a double chocolate muffin when you add in 2 tbsp of cocoa powder and top with some Avinola Double Chocolate Granola!
Easy Gluten Free Muffin Recipe with Mix Ins
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp stevia
- 1/4 cup avocado oil or oil liquid at room temperature
- 4 large eggs room temperature
- 3 tbsp heavy cream or coconut cream for dairy free
- 1/2 cup keto maple syrup check my recipe link below to make your own
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup mix ins tossed in 1 tbsp coconut flour
- Preheat oven to 425F.
- Line your muffin tin with 6 liners or grease well.
- In a large bowl, mix coconut flour, baking soda, salt and stevia until fine without clumps. Set aside.
- In a medium bowl mix oil, eggs, heavy cream or coconut cream, keto maple syrup, apple cider vinegar and vanilla until uniform.
- Add wet ingredients to the dry ingredients and whisk until smooth.
- Mix your mix ins in a small bowl with 1 tbsp coconut flour. This helps them from sinking to the bottom of the muffin tin.
- Now fold the mix ins into the batter.
- Scoop into muffin cups and fill 2/3 full. This will give a domed top like the bakery variety muffins.
- Bake 20 minutes in a 425F oven.
- Pull from muffin tin to cool.
- Keeps up to 5 days in the fridge.
- This recipe does well to double it if you would like to make a full dozen.
- I recommend doing this in batches though so you can have room around each muffin to help it rise.
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