34+ Delicious Gluten-Free Bread and Muffin Recipes for Every Occasion

If you’re following a gluten-free lifestyle or simply want to try something new, gluten-free bread and muffins can be the perfect treat for any occasion.

Gone are the days when gluten-free baked goods were dry, crumbly, and flavorless.

With a little creativity, you can make soft, fluffy, and mouthwatering bread and muffins that are just as delicious as their gluten-filled counterparts.

Whether you’re craving a warm loaf of freshly baked bread for dinner, a savory muffin for breakfast, or a sweet treat for dessert, this collection of 34+ gluten-free bread and muffin recipes has something for everyone.

From classic favorites like banana bread and blueberry muffins to unique creations like coconut flour bread and chai spice muffins, you’ll find the perfect recipe to suit your taste and dietary needs.

Baking gluten-free doesn’t have to be intimidating—many of these recipes are simple to prepare and use easily accessible ingredients.

So, grab your mixing bowls and get ready to bake some of the most delicious gluten-free bread and muffins you’ve ever tasted!

34+ Delicious Gluten-Free Bread and Muffin Recipes for Every Occasion

No matter your reason for choosing gluten-free baked goods, these 34+ recipes are sure to bring joy to your kitchen.

Whether you’re looking for a quick snack, a satisfying breakfast, or a sweet treat to share with friends and family, there’s a gluten-free bread or muffin recipe here for you.

With easy-to-follow instructions and plenty of flavor, you’ll soon be enjoying warm, soft, and perfectly baked gluten-free goods.

So don’t hesitate—get baking and enjoy the endless possibilities of gluten-free bread and muffins!

Remember, gluten-free baking is all about experimenting with different flours, flavors, and textures.

With these recipes, you’ll be on your way to creating delightful gluten-free masterpieces in no time.

Gluten-Free Banana Bread

This gluten-free banana bread is a moist, flavorful treat perfect for breakfast or an afternoon snack.

Using ripe bananas as the main ingredient, it delivers natural sweetness while keeping the texture soft and delicious without any gluten.

It’s simple to make, with minimal ingredients and easy steps, so you can bake it up in no time!

Ingredients:

• 3 ripe bananas
• 2 eggs
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the eggs, melted coconut oil, vanilla extract, and honey or maple syrup, and stir well to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana bread is best enjoyed slightly warm with a spread of almond butter or as-is for a delightful snack. It’s rich in flavor and perfect for sharing.

The natural sweetness from the bananas ensures you don’t need to add too much sugar, making this a healthier option.

Plus, it’s a fantastic way to use up those overripe bananas you may have sitting around!

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are bursting with fresh blueberries and packed with wholesome ingredients.

They’re fluffy, soft, and naturally sweetened, making them the perfect breakfast or snack.

The best part? They’re easy to make, and with a little extra lemon zest, they have a light, refreshing twist.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup coconut sugar or regular sugar
• 2 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix to avoid crushing them.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are a delightful combination of tart blueberries and sweet, citrusy lemon. The texture is soft and light, and they stay moist for days.

They can be enjoyed on their own, or paired with a cup of coffee or tea for a perfect morning treat.

The fact that they’re gluten-free means you don’t have to worry about sacrificing flavor or texture, making them a great choice for anyone avoiding gluten.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is an excellent way to sneak in some extra vegetables while enjoying a sweet, moist loaf.

The addition of cinnamon and nutmeg gives it a warm, comforting flavor, while the zucchini adds moisture, keeping the bread from being too dry.

It’s perfect for a healthy breakfast or a guilt-free dessert.

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• 1/3 cup coconut oil (melted)
• 1/2 cup brown sugar or coconut sugar
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Grate the zucchinis and place them in a clean kitchen towel to squeeze out excess moisture.
3. In a large mixing bowl, whisk together the eggs, melted coconut oil, brown sugar, and vanilla extract.
4. In another bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
6. Stir in the grated zucchini and chopped nuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the zucchini bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread is incredibly moist thanks to the zucchini, which gives it a wonderful texture without being soggy.

The warm spices and slight sweetness make it a comforting and nutritious treat.

It can be enjoyed as a light snack, part of a breakfast spread, or even as a light dessert.

You won’t miss the gluten, and you’ll get an extra boost of veggies in your day!

Gluten-Free Chocolate Chip Muffins

These gluten-free chocolate chip muffins are rich, moist, and loaded with melty chocolate chips.

Perfect for breakfast, a snack, or even a dessert, these muffins deliver all the sweetness and decadence you crave without any gluten.

With the combination of coconut sugar and vanilla, they’re naturally sweetened and have a deep, delicious flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup coconut oil (melted)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any milk of choice)
• 1 1/2 cups dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, beat the eggs, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are a delightful treat for anyone who loves the combination of chocolate and baked goods.

The chocolate chips melt beautifully into the batter, creating gooey pockets of chocolate in every bite.

The muffins stay moist for days, and their rich, sweet flavor will make them a favorite in any gluten-free kitchen.

Pair with a cup of tea or coffee for a truly indulgent experience.

Gluten-Free Carrot Muffins

These gluten-free carrot muffins are a delicious, healthy choice, filled with the goodness of fresh carrots and a blend of warm spices.

The texture is soft and light, and the natural sweetness of the carrots means you don’t need to add much sugar.

They make a fantastic breakfast or snack and are easy to prepare with simple ingredients.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 2 large eggs
• 1/3 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, salt, and coconut sugar.
3. In another bowl, beat the eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in the grated carrots and chopped nuts (if using).
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These carrot muffins are perfect for anyone who wants a sweet treat that’s also packed with nutritious ingredients.

The combination of cinnamon, ginger, and carrots creates a warm, comforting flavor.

The walnuts or pecans add a nice crunch, but feel free to leave them out for a smoother texture.

They’re great for an on-the-go breakfast or a mid-day snack and stay fresh for several days.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is a rich, moist loaf full of fall flavors.

The warm spices of cinnamon, nutmeg, and cloves complement the sweet, earthy pumpkin for a decadent bread that’s perfect for any time of year.

It’s naturally gluten-free, dairy-free, and can easily be made refined-sugar-free if you choose a healthier sweetener.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup coconut oil (melted)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, combine the pumpkin puree, coconut sugar (or maple syrup), eggs, melted coconut oil, and vanilla extract. Stir until well combined.
4. Gradually add the dry ingredients into the wet ingredients, stirring just until incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the pumpkin bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin bread is the epitome of fall, with its rich, spiced flavor and soft, moist texture.The combination of pumpkin and warm spices creates a comforting and satisfying treat.

You can serve it as a breakfast, snack, or dessert, and it stays moist for days.It’s a perfect way to enjoy the flavors of the season, and it’s so easy to make!

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are the perfect balance of sweet and spicy, with juicy chunks of apple and a hint of cinnamon in every bite.

The moist texture comes from the apples themselves, while the cinnamon adds warmth and flavor.

These muffins are a great way to start your day or enjoy as a midday treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or regular sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 large apple, peeled and diced

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, salt, and coconut sugar.
3. In another bowl, whisk the eggs, applesauce, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced apple.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These apple cinnamon muffins are perfect for autumn but delicious year-round.

The natural sweetness of the apples and the warmth of the cinnamon make them a comforting treat that will quickly become a favorite.

The apples keep the muffins moist, and the coconut oil gives them a lovely richness.

Whether enjoyed warm or at room temperature, these muffins are a delightful way to treat yourself.

Gluten-Free Lemon Poppy Seed Bread

This gluten-free lemon poppy seed bread is light, fluffy, and packed with a zesty lemon flavor that pairs perfectly with the slight crunch of poppy seeds.

It’s a refreshing, citrusy treat that works for breakfast, a snack, or dessert. Plus, it’s easy to make and filled with simple ingredients.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• 1 cup coconut sugar or granulated sugar
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup coconut oil (melted)
• 2 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk together the coconut sugar, almond milk, melted coconut oil, eggs, lemon zest, lemon juice, and vanilla extract.
4. Slowly add the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This lemon poppy seed bread is refreshing, light, and bursting with citrusy goodness.

The combination of lemon zest and juice gives it a bright, tangy flavor, while the poppy seeds add texture and crunch.

It’s a perfect accompaniment to a cup of tea or as a midday snack. The bread stays moist for days, making it an ideal make-ahead treat.

Gluten-Free Strawberry Almond Muffins

These gluten-free strawberry almond muffins are packed with fresh strawberries and complemented by a subtle almond flavor, creating a light yet satisfying treat.

The strawberries add natural sweetness, while the almond flour helps give them a delicate, slightly nutty taste.

These muffins are perfect for spring and summer but are delicious any time of the year.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped strawberries and sliced almonds (if using).
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These strawberry almond muffins are a delightful balance of fresh fruit and nutty flavor.

The strawberries give a burst of sweetness in each bite, and the almond flour adds a rich, tender texture.

The muffins are naturally gluten-free and make a great addition to any breakfast or snack time.

The option to add sliced almonds provides a nice crunch and extra almond flavor.

They’re a crowd-pleasing treat that’s sure to impress!

Gluten-Free Coconut Flour Pancakes

These gluten-free coconut flour pancakes are light, fluffy, and packed with a mild coconut flavor that makes them a delightful breakfast option.

Coconut flour absorbs a lot of liquid, making the pancakes extra moist and satisfying without being heavy.

Whether topped with fresh fruit, maple syrup, or your favorite nut butter, they make a delicious and wholesome meal.

Ingredients:

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil (melted)

Instructions:

1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
2. In another bowl, beat the eggs and add the almond milk, honey (or maple syrup), vanilla extract, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Spoon the batter onto the skillet, forming small pancakes (about 2-3 tablespoons of batter per pancake).
6. Cook for 2-3 minutes on each side or until golden brown and cooked through.
7. Serve with your favorite toppings, such as fresh fruit, nuts, or syrup.

These coconut flour pancakes are wonderfully fluffy, light, and slightly sweet, making them a perfect gluten-free option for breakfast.

Coconut flour provides a unique texture that’s both filling and satisfying.

They’re easy to prepare, and their subtle coconut flavor pairs wonderfully with various toppings, making for a truly enjoyable meal.

Gluten-Free Cranberry Orange Muffins

These gluten-free cranberry orange muffins are bursting with the tangy sweetness of fresh cranberries and the refreshing citrus flavor of orange.

The combination of bright orange zest and the slightly tart cranberries creates a balanced and delicious muffin that is perfect for breakfast, brunch, or a snack.

These muffins are not only gluten-free but also naturally sweetened, making them a healthier treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 1/2 cups fresh cranberries (or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, vanilla extract, and orange zest.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the fresh cranberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These cranberry orange muffins are an excellent balance of sweetness and tartness, with the fresh cranberries adding a pop of color and flavor to the muffins.

The orange zest brings a citrusy brightness, making them the perfect muffin for any occasion.

Whether you enjoy them for breakfast or as a snack, they’re a great gluten-free option that’s packed with natural flavors.

Gluten-Free Almond Joy Muffins

These gluten-free almond joy muffins are inspired by the beloved chocolate and almond candy.

They are filled with rich cocoa, toasted almonds, and a hint of coconut, providing a sweet, nutty flavor.

Perfect for satisfying your sweet tooth, these muffins are gluten-free and offer a little indulgence without any guilt.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1/2 cup chopped almonds
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, vanilla extract, and coconut sugar (or maple syrup).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the shredded coconut, chopped almonds, and chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These Almond Joy muffins are a decadent, nutty treat that satisfies your sweet tooth without any gluten.

The chocolate chips, shredded coconut, and almonds come together to create a rich and flavorful muffin that tastes just like the candy.

These muffins are perfect for a breakfast treat or an afternoon snack.

They’re a fun, indulgent way to enjoy your favorite chocolate and coconut flavors in a gluten-free form.

Gluten-Free Banana Nut Bread

This gluten-free banana nut bread is a perfect blend of ripe bananas and crunchy walnuts.

The bread is moist and tender, with the natural sweetness of the bananas enhancing its flavor.

It’s a comforting treat that’s easy to make and a wonderful way to use up overripe bananas. Ideal for breakfast, dessert, or an afternoon snack.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mash the bananas and mix with the eggs, melted coconut oil, coconut sugar (or maple syrup), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana nut bread is a delightful, moist treat with a warm cinnamon flavor and a satisfying crunch from the walnuts.

The bananas bring natural sweetness and moisture, making this bread a perfect breakfast or snack.

It’s a great way to use overripe bananas, and it stays fresh for several days.

You can also add other mix-ins, like chocolate chips or dried fruit, to make it even more customizable.

Gluten-Free Blueberry Lemon Muffins

These gluten-free blueberry lemon muffins are a refreshing combination of sweet blueberries and tangy lemon zest, making for a delicious and light treat.

The muffins are fluffy, moist, and packed with fresh berries.

They’re the perfect way to enjoy the flavors of summer all year round.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut sugar or granulated sugar
• 2 large eggs
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup coconut oil (melted)
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• 1 cup fresh blueberries (or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and coconut sugar.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, lemon zest, and lemon juice.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These blueberry lemon muffins are wonderfully aromatic, thanks to the fresh lemon zest and the burst of flavor from the blueberries.

The muffins are light and fluffy, making them a perfect breakfast or snack.

The combination of lemon and blueberries adds a bright, tangy contrast to the sweetness, and they pair perfectly with a cup of tea or coffee.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a moist, spiced loaf filled with finely grated zucchini, which gives it a tender texture and natural sweetness.

The cinnamon and nutmeg add warmth and depth of flavor, while the addition of walnuts or chocolate chips makes it extra indulgent.

It’s a perfect way to sneak in some veggies while enjoying a delicious, comforting treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the eggs, melted coconut oil, coconut sugar (or maple syrup), and vanilla extract.
4. Add the grated zucchini to the wet ingredients and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped walnuts or chocolate chips, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini bread is incredibly moist and flavorful, with the subtle sweetness of zucchini and the warm spices creating a cozy treat.

The addition of walnuts or chocolate chips gives it an extra crunch and sweetness.

It’s a great way to use up extra zucchini and makes for a satisfying breakfast or snack.

It stays moist for several days and can even be frozen for later enjoyment.

Gluten-Free Chocolate Chip Banana Muffins

These gluten-free chocolate chip banana muffins are a delicious, indulgent treat.

The bananas provide natural sweetness and moisture, while the chocolate chips melt into gooey pockets of chocolate goodness.

With the perfect balance of flavors, they make a fantastic snack, breakfast, or dessert, and are sure to please anyone, gluten-free or not.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 3 ripe bananas, mashed
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips (or regular chocolate chips)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mash the bananas and mix in the eggs, melted coconut oil, coconut sugar (or maple syrup), and vanilla extract.
4. Add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These chocolate chip banana muffins are an irresistible combination of sweet bananas and decadent chocolate chips. They’re moist, fluffy, and easy to make, making them an ideal snack or breakfast for anyone following a gluten-free diet. The natural sweetness of the bananas reduces the need for added sugars, and the chocolate chips provide a rich contrast to the bananas’ flavor.

Gluten-Free Peanut Butter Cup Muffins

These gluten-free peanut butter cup muffins are inspired by the classic peanut butter and chocolate combination.

They’re rich, decadent, and full of flavor.

The muffins have a soft, moist crumb, and the peanut butter adds a creamy texture and depth of flavor.

A sweet treat that is naturally gluten-free and incredibly satisfying.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips (or regular chocolate chips)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, peanut butter, almond milk, coconut sugar (or maple syrup), and vanilla extract.
4. Gradually add the wet ingredients into the dry ingredients and stir until combined.
5. Fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These peanut butter cup muffins are a deliciously indulgent treat, with creamy peanut butter and sweet chocolate in every bite.

They’re the perfect combination of salty and sweet, and with the rich peanut butter flavor, they make for a satisfying snack or dessert.

These muffins are naturally gluten-free and packed with flavor, making them a crowd-pleasing treat.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are full of warm, comforting spices and the rich flavor of pumpkin.

The muffins are moist, tender, and aromatic, with a perfect balance of cinnamon, nutmeg, and cloves.

They’re perfect for fall but delicious enough to enjoy all year round.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk the eggs, pumpkin puree, melted coconut oil, coconut sugar (or maple syrup), and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. If using, fold in the chopped walnuts or pecans.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These pumpkin spice muffins are packed with warm, cozy flavors and the richness of pumpkin.

The cinnamon, nutmeg, and cloves create a delightful spiced aroma, while the pumpkin keeps the muffins moist and tender.

These muffins are perfect for the fall season but are wonderful any time of the year when you’re craving something sweet and spiced.

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are the perfect treat for fall or any time you’re craving a warm, spiced snack.

The combination of juicy apples and the comforting flavors of cinnamon and nutmeg creates a moist, flavorful muffin.

Whether enjoyed for breakfast, as an afternoon snack, or even as a dessert, they’re sure to satisfy your taste buds.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup peeled, diced apples (about 1 large apple)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, applesauce, coconut sugar (or maple syrup), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced apples and chopped walnuts, if using.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These apple cinnamon muffins are incredibly moist and full of flavor, thanks to the fresh apples and warm spices.

The apples add a natural sweetness, and the cinnamon and nutmeg provide a cozy, comforting aroma.

The muffins are perfect for any season, but they’re especially great in the fall when apples are in abundance.

They also make for a great lunchbox snack or a treat for guests.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are a healthy take on the classic dessert.

They’re filled with grated carrots, warming spices, and a touch of sweetness, making them perfect for breakfast or a mid-day snack.

These muffins are a great way to sneak some veggies into your diet without sacrificing flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, applesauce, coconut sugar (or maple syrup), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots, chopped nuts, and raisins (if using).
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These carrot cake muffins are a delightful mix of sweet, spiced flavors, and they’re packed with healthy ingredients.

The carrots add natural sweetness and moisture, while the cinnamon and nutmeg bring warmth and depth.

The raisins and nuts provide texture and flavor, making these muffins a satisfying, nutrient-packed treat that’s great for breakfast, snacks, or dessert.

Gluten-Free Raspberry Almond Muffins

These gluten-free raspberry almond muffins combine the tangy sweetness of fresh raspberries with the nutty richness of almond flour.

The result is a light, fluffy muffin with a hint of almond flavor that pairs perfectly with the burst of juicy raspberries.

These muffins are perfect for a healthy snack, breakfast, or even dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 cup fresh raspberries (or frozen)
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the almond flour, gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, almond extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the raspberries and sliced almonds, if using.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These raspberry almond muffins are a refreshing, light option with a beautiful balance of sweet and nutty flavors.

The almond flour gives the muffins a rich, tender crumb, while the raspberries provide a juicy burst in every bite.

They’re an excellent choice for a gluten-free breakfast or snack, and the almonds add a nice crunch to the soft texture.

Perfect for any occasion, they’ll be a hit with anyone who loves fruit-filled treats!

Gluten-Free Cranberry Orange Muffins

These gluten-free cranberry orange muffins are bursting with fresh, tangy cranberries and a refreshing hint of citrus.

The combination of zesty orange and tart cranberries makes for a perfect balance of flavors, and the muffins are soft, moist, and full of seasonal goodness.

These muffins are perfect for the holidays or any time you want a bright, flavorful snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon orange zest
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/2 cup orange juice (freshly squeezed)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries (roughly chopped if large)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and orange zest.
3. In another bowl, whisk the eggs, orange juice, melted coconut oil, coconut sugar (or maple syrup), and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the cranberries and chopped walnuts, if using.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These cranberry orange muffins are a perfect blend of tart and sweet.

The fresh cranberries add a burst of flavor, while the orange zest and juice give a light, citrusy undertone.

These muffins are a wonderful breakfast or snack, and they’re great for holiday gatherings or as a gift for loved ones.

The addition of walnuts adds a crunchy texture and extra richness.

Gluten-Free Coconut Flour Blueberry Muffins

These coconut flour blueberry muffins are soft, fluffy, and naturally sweetened.

Made with coconut flour, they have a light and airy texture while still being rich and satisfying.

The blueberries bring a burst of freshness in every bite, and the coconut flour adds a subtle nutty flavor that pairs beautifully with the fruit.

Ingredients:

• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 cup fresh blueberries (or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These coconut flour blueberry muffins are a light, fluffy treat with the perfect balance of sweetness from the honey and the burst of juicy blueberries.

Coconut flour makes them naturally gluten-free and gives the muffins a slightly nutty flavor that pairs wonderfully with the fruit.

They’re a great option for a gluten-free breakfast or snack that will keep you satisfied without being too heavy.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are a bright, refreshing treat with a perfect balance of citrusy lemon and crunchy poppy seeds.

The lemon adds a fresh, zesty flavor, while the poppy seeds give a subtle crunch and a pleasant visual appeal.

These muffins are light, fluffy, and make an excellent breakfast or afternoon snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, lemon zest, and poppy seeds.
3. In another bowl, whisk the eggs, coconut oil, coconut sugar (or maple syrup), lemon juice, vanilla extract, and almond milk.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These lemon poppy seed muffins are the perfect combination of tangy lemon and a satisfying crunch from the poppy seeds.

They’re light, fluffy, and refreshing, making them an ideal treat for any time of day.

The lemony flavor is bright and invigorating, while the poppy seeds provide a delightful texture.

These muffins are a great choice for those looking for a gluten-free option with a burst of citrus flavor.

Gluten-Free Zucchini Bread Muffins

These gluten-free zucchini bread muffins are a great way to enjoy the flavors of zucchini bread in a convenient muffin form.

The zucchini adds moisture to the muffins, while the warm spices like cinnamon and nutmeg create a cozy, comforting aroma.

These muffins are perfect for breakfast, a snack, or even as a healthy dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, coconut sugar (or maple syrup), melted coconut oil, and vanilla extract.
4. Stir in the grated zucchini, ensuring it’s evenly distributed throughout the mixture.
5. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
6. If desired, fold in the chopped walnuts or pecans.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These zucchini bread muffins are soft, flavorful, and full of healthy vegetables.

The zucchini adds moisture, while the warm spices make them taste comforting and indulgent.

They’re a great way to sneak some vegetables into your diet, and the addition of nuts offers a nice crunch.

Perfect for a gluten-free breakfast or snack.

Gluten-Free Chai Spice Muffins

These gluten-free chai spice muffins are packed with the rich, aromatic flavors of chai tea.

Cinnamon, cardamom, ginger, and cloves combine to create a warm, spiced muffin that’s perfect for the fall or any time you’re craving something cozy.

The muffins are moist, soft, and full of warmth, making them a comforting treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
3. In another bowl, whisk the eggs, coconut sugar (or maple syrup), melted coconut oil, vanilla extract, and almond milk.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These chai spice muffins are wonderfully fragrant and flavorful, offering a delicious mix of spices that evoke the warmth and comfort of chai tea.

They are soft, moist, and gluten-free, making them the perfect treat for anyone looking for a cozy, spiced snack.

Whether enjoyed with a cup of tea or as a sweet breakfast, they’re a treat that’s sure to warm your soul.

Gluten-Free Sweet Potato Muffins

These gluten-free sweet potato muffins are a hearty and wholesome treat, made with naturally sweet sweet potatoes.

The muffins are moist, tender, and filled with a warm spice blend that makes them perfect for any season.

Sweet potatoes provide both flavor and nutritional benefits, and these muffins are a great way to get more vegetables into your diet.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut sugar or maple syrup
• 2 large eggs
• 1 cup cooked and mashed sweet potato (about 1 medium potato)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, coconut sugar (or maple syrup), mashed sweet potato, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These sweet potato muffins are a delightful, nutritious snack or breakfast option.

The sweet potatoes add natural sweetness and moisture, and the spices give them a cozy, comforting flavor.

They’re a great way to enjoy the goodness of sweet potatoes while keeping things light and gluten-free.

Perfect for any time you want a filling and healthy muffin!