Ingredients
Scale
- 1 cup almond flour
- ¼ cup tapioca (or arrowroot) starch
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp xanthan gum (optional)
- 2 eggs
- ½ cup dairy‑free milk (almond/oat)
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup mix‑ins (e.g., blueberries, chocolate chips, nuts, pumpkin puree)
- Optional: streusel topping, glaze, or fruit slices
<li¾ cup oat flour
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan.
- Whisk dry ingredients (flours, starch, soda, powder, xanthan).
- Whisk wet ingredients (eggs, milk, syrup, vanilla).
- Combine wet and dry until just blended.
- Fold in mix‑ins gently.
- Let batter rest 10–15 min for hydration.
- Scoop into liners; top as desired.
- Bake 18–22 min until golden and set.
- Cool 5 min, then remove and enjoy.
Notes
• Use a flour blend (almond, oat, starch) with a binder (xanthan or psyllium). • Resting time improves texture. • Customize with berries, nuts, pumpkin or chocolate. • Store airtight for 3 days or freeze up to 3 months. • Reheat briefly or microwave with damp towel to refresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: gluten free muffins, dairy free muffins, celiac safe muffins, almond flour muffins, oat flour muffins