Easy Gluten Free Muffin Recipe with Mix Ins
This easy recipe for the best gluten-free muffins are ones 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!
Ingredients
- 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
Instructions
- 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.
Notes
Find my Keto Maple Syrup recipe here! It turns out thick but this lends to a perfect muffin as you see!
If you don't want to make your Keto Maple Syrup, use this keto maple syrup, I highly recommend it!
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