37+ Irresistible Gluten-Free, Sugar-Free Muffin Recipes You’ll Love

Muffins are a classic breakfast or snack, but when you’re following a gluten-free and sugar-free diet, it can feel like you’re missing out on these delightful treats.

The good news is that it’s entirely possible to bake muffins that are just as fluffy, moist, and flavorful as their traditional counterparts—without any gluten or sugar!

These 37+ gluten-free, sugar-free muffin recipes are packed with wholesome ingredients and creative flavors that will satisfy your cravings without compromising your dietary choices.

From fruity options to rich chocolatey varieties, these recipes will quickly become your go-to for a quick breakfast, afternoon snack, or even a guilt-free dessert.

37+ Irresistible Gluten-Free, Sugar-Free Muffin Recipes You’ll Love

With these 37+ gluten-free, sugar-free muffin recipes, there’s no need to miss out on delicious, wholesome baked goods.

You can enjoy a variety of flavors and textures—whether you’re in the mood for something fruity, nutty, or chocolatey—while keeping your health goals in check.

These recipes show that you can indulge without the gluten and sugar, making it easier than ever to enjoy the simple joy of a freshly baked muffin.

So, grab your muffin tin and start baking these satisfying, guilt-free treats today!

Almond Flour Banana Muffins

These gluten-free, sugar-free banana muffins are a delicious and healthy option for breakfast or a snack. Packed with ripe bananas and almond flour, they’re naturally sweetened without any added sugar. The almond flour provides a rich, nutty flavor while offering a boost of protein and healthy fats.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups almond flour
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/4 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, applesauce, eggs, and vanilla extract. Stir well until combined.
3. In a separate bowl, mix together the almond flour, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. If desired, fold in the chopped walnuts for extra texture.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes or until a toothpick inserted into the center of a muffin 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.

These muffins are naturally sweetened by the bananas and applesauce, so there’s no need for any additional sugar. The almond flour gives them a dense yet moist texture, making them filling and satisfying. Whether you’re enjoying them for breakfast, as a snack, or as a healthy treat, these muffins are sure to hit the spot.

Zucchini and Coconut Flour Muffins

If you’re looking for a low-carb, gluten-free muffin option, these zucchini coconut flour muffins are perfect! Packed with the subtle flavor of zucchini and sweetened naturally with stevia, these muffins are an excellent choice for anyone on a gluten-free or sugar-free diet.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1–2 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/4 cup chopped nuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, squeeze out any excess moisture from the grated zucchini using a clean kitchen towel or paper towel.
3. In a medium-sized bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. In a separate bowl, combine the coconut flour, baking powder, baking soda, salt, cinnamon, and stevia or monk fruit sweetener.
5. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Fold in the grated zucchini 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 the tops are golden brown and a toothpick inserted into the center 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.

The coconut flour adds a subtle sweetness and texture to these muffins, while the zucchini helps keep them moist. They make a great snack or breakfast option for those seeking a healthy alternative to traditional sugary muffins. These muffins are not only gluten-free and sugar-free but also rich in fiber and protein, making them a satisfying option for any time of the day.

Blueberry Oatmeal Muffins

These blueberry oatmeal muffins are a wholesome, gluten-free, and sugar-free treat that’s full of antioxidants from the blueberries and fiber from the oats. They’re perfect for breakfast or an afternoon snack, offering a slightly sweet and hearty flavor without any added sugar.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup fresh or frozen blueberries
• 2 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/4 cup chopped almonds (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
3. In a separate bowl, combine the gluten-free rolled oats, baking powder, baking soda, salt, cinnamon, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring to combine. Fold in the blueberries and chopped almonds if using.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20–25 minutes or until a toothpick inserted into the center of a muffin 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.

The oats provide a hearty texture while the blueberries bring a burst of natural sweetness, making these muffins an irresistible choice for anyone looking to indulge in a healthier muffin. These blueberry oatmeal muffins are perfect for those who want a gluten-free and sugar-free snack without compromising on flavor or texture. With the added fiber and antioxidants, they are not only delicious but also beneficial for your health.

Carrot and Almond Muffins

These carrot and almond muffins are perfect for those who want a gluten-free, sugar-free snack that’s both nutritious and satisfying. The natural sweetness of the carrots pairs beautifully with the richness of almond flour, offering a moist, flavorful muffin that’s high in fiber and healthy fats.

Ingredients:

• 2 large carrots, grated
• 1 1/2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/4 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In a separate bowl, mix together the almond flour, baking powder, baking soda, salt, cinnamon, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots and chopped walnuts if using.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until the tops are golden and a toothpick inserted into the center 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.

These carrot and almond muffins are a great way to sneak in some vegetables while enjoying a delicious, moist muffin. The natural sweetness of the carrots, combined with the nutty flavor of almonds, creates a unique and satisfying treat. They make a perfect breakfast or snack that is both healthy and filling.

Cinnamon Apple Muffins

These cinnamon apple muffins are a gluten-free and sugar-free way to enjoy the warm, comforting flavors of cinnamon and apples. The natural sweetness of the apples combined with a hint of cinnamon makes these muffins both fragrant and delicious.

Ingredients:

• 2 medium apples, peeled and chopped
• 2 cups gluten-free all-purpose flour
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/4 cup chopped pecans (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
3. In another bowl, mix together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in the chopped apples and chopped pecans if using.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20–25 minutes or until golden and a toothpick inserted into the center 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.

The combination of apples and cinnamon gives these muffins a classic fall flavor, making them perfect for any season. The muffins are soft and moist, thanks to the applesauce and fresh apples, while the almond milk adds a subtle richness. These are great for a sweet breakfast or an afternoon snack without the added sugar.

Lemon Poppy Seed Muffins

These gluten-free and sugar-free lemon poppy seed muffins are a light and zesty treat with a delicate balance of flavors. The bright, tangy lemon pairs perfectly with the crunch of the poppy seeds, making them an ideal snack or breakfast option.

Ingredients:

• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1/4 cup freshly squeezed lemon juice
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
3. In a separate bowl, combine the almond flour, baking powder, baking soda, salt, poppy seeds, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until a toothpick inserted into the center 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.

These lemon poppy seed muffins are refreshing and light, with a perfect balance of sweetness and citrusy tang. The almond flour gives them a rich and moist texture while keeping them gluten-free. They’re an excellent choice for a snack, a light dessert, or a unique breakfast.

Chocolate Zucchini Muffins

These gluten-free, sugar-free chocolate zucchini muffins are a delicious, guilt-free way to enjoy chocolate. The zucchini keeps them moist while adding extra nutrients, and the rich cocoa flavor makes them a perfect treat for chocolate lovers.

Ingredients:

• 1 1/2 cups grated zucchini
• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/4 cup sugar-free chocolate chips (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, squeeze out the excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
3. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. In another bowl, combine the almond flour, cocoa powder, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Fold in the zucchini and chocolate chips 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 a few minutes before transferring them to a wire rack to cool completely.

These chocolate zucchini muffins are a great way to indulge in chocolate while still keeping things healthy. The zucchini keeps the muffins moist and adds a slight texture, while the cocoa powder gives them a rich, chocolatey flavor. They’re perfect for a quick breakfast or as a snack to satisfy any chocolate craving.

Pumpkin Spice Muffins

These gluten-free, sugar-free pumpkin spice muffins are perfect for fall, with warm spices and the natural sweetness of pumpkin. They are fluffy, moist, and make a perfect snack or breakfast option for those looking for a healthier treat.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
3. In a separate bowl, combine the almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until a toothpick inserted into the center 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.

These pumpkin spice muffins are bursting with autumn flavors, making them perfect for cozy mornings. The pumpkin adds moisture and depth of flavor, while the spices create a warm, comforting experience. These muffins are naturally sweetened with stevia, making them an ideal choice for anyone following a gluten-free or sugar-free diet.

Coconut Flour and Berry Muffins

These gluten-free, sugar-free coconut flour muffins are a healthy treat, featuring the tropical flavor of coconut and the refreshing taste of mixed berries. Coconut flour helps create a light, airy texture, while the berries add a burst of natural sweetness and antioxidants.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mixed berries (fresh or frozen)
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In another bowl, combine the coconut flour, baking powder, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Gently fold in the mixed berries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20–22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These coconut flour and berry muffins are a great way to start your day with a nutritious boost. The natural sweetness of the berries complements the coconut flavor, creating a satisfying and refreshing muffin. They’re perfect for breakfast or an afternoon snack.

Avocado and Lime Muffins

These avocado and lime muffins are a unique, gluten-free, and sugar-free twist on traditional muffins. The creamy texture of avocado pairs perfectly with the tangy lime, creating a refreshing flavor combination. These muffins are also packed with healthy fats, making them a satisfying snack or breakfast option.

Ingredients:

• 1 ripe avocado, mashed
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp lime zest
• 2 tbsp freshly squeezed lime juice
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the avocado until smooth. Add the eggs, almond milk, lime zest, and lime juice. Whisk together until smooth.
3. In another bowl, combine the almond flour, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until the muffins are golden and a toothpick inserted into the center 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.

These avocado and lime muffins are rich and creamy with a zesty, refreshing finish. The avocado adds healthy fats and moisture to the muffins, while the lime gives them a citrusy lift. They’re a great gluten-free, sugar-free option for anyone looking for a healthy and flavorful snack.

Chia Seed Lemon Muffins

These gluten-free, sugar-free chia seed lemon muffins are a delicious combination of tangy lemon and nutrient-packed chia seeds. Full of fiber and healthy omega-3 fatty acids, these muffins provide a perfect balance of flavor and nutrition.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp chia seeds
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
3. In a separate bowl, combine the almond flour, chia seeds, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until a toothpick inserted into the center 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.

The combination of chia seeds and lemon gives these muffins a refreshing texture and flavor. Chia seeds add a delightful crunch while providing essential nutrients, and the lemon adds brightness to each bite. These muffins are perfect for anyone looking for a gluten-free, sugar-free, and nutrient-dense snack.

Peanut Butter Banana Muffins

These peanut butter banana muffins are a rich and delicious option for anyone who loves the classic combination of peanut butter and banana. They’re naturally sweetened with ripe bananas and made gluten-free and sugar-free, making them an ideal snack or breakfast choice.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup peanut butter (unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/4 cup chopped peanuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, peanut butter, eggs, almond milk, and vanilla extract. Stir until smooth.
3. In another bowl, mix the almond flour, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. If desired, fold in the chopped peanuts.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These peanut butter banana muffins are a perfect combination of creamy peanut butter and naturally sweet banana. The peanut butter adds richness and a hint of savory flavor, while the bananas provide natural sweetness and moisture. These muffins are filling and nutritious, making them ideal for breakfast or a quick snack.

Cinnamon Pecan Muffins

These cinnamon pecan muffins are a delightful, gluten-free, and sugar-free treat. The warmth of cinnamon and the crunch of pecans make these muffins a satisfying snack or breakfast option. Full of healthy fats and fiber, they’ll keep you energized throughout the day.

Ingredients:

• 2 cups almond flour
• 1/2 cup chopped pecans
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In a separate bowl, combine the almond flour, chopped pecans, cinnamon, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until golden brown and a toothpick inserted into the center 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.

These cinnamon pecan muffins are a comforting treat with the perfect balance of sweet and savory. The pecans provide a satisfying crunch, while the cinnamon adds warmth and depth. These muffins are a great option for anyone seeking a gluten-free and sugar-free snack that’s both flavorful and filling.

Sweet Potato Spice Muffins

These sweet potato spice muffins are full of flavor and nutrition, making them a great gluten-free and sugar-free option. The natural sweetness of the sweet potatoes, combined with warm spices like cinnamon and nutmeg, makes these muffins perfect for fall or any time of year.

Ingredients:

• 1 1/2 cups mashed sweet potato (about 1 medium sweet potato)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed sweet potato, eggs, almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
3. In a separate bowl, mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until golden and a toothpick inserted into the center 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.

These sweet potato spice muffins are full of cozy flavors, making them a perfect treat for any time of year. The natural sweetness of the sweet potato complements the spices, creating a rich and satisfying muffin. These are an excellent gluten-free and sugar-free option for anyone looking for a healthy snack or breakfast.

Zucchini and Walnut Muffins

These gluten-free, sugar-free zucchini and walnut muffins are a delicious way to use up extra zucchini. The zucchini provides moisture and a subtle flavor, while the walnuts add a satisfying crunch and boost of healthy fats, making these muffins perfect for breakfast or a snack.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 2 cups almond flour
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp ground cinnamon
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/2 cup chopped walnuts

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In a separate bowl, combine the almond flour, baking powder, baking soda, salt, cinnamon, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in the grated zucchini and chopped walnuts.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20–22 minutes or until golden brown and a toothpick inserted into the center 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.

These zucchini and walnut muffins are packed with fiber and healthy fats, making them a great option for a filling breakfast or snack. The combination of zucchini’s moisture and walnut’s crunch creates a delightful texture. These muffins are a healthy, gluten-free, and sugar-free way to enjoy a comforting treat.

Pumpkin Pecan Muffins

These pumpkin pecan muffins are a fall favorite, offering the warm flavors of pumpkin, cinnamon, and nutmeg. With the addition of crunchy pecans, they’re a gluten-free, sugar-free treat that’s perfect for cooler weather or anytime you’re craving something cozy and satisfying.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/2 cup chopped pecans

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract. Mix well.
3. In another bowl, combine the almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in the chopped pecans.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These pumpkin pecan muffins are rich and flavorful, with a perfect balance of sweetness and spice. The pecans add a satisfying crunch, while the pumpkin provides a smooth texture. These muffins are a wonderful, gluten-free, sugar-free way to enjoy the flavors of fall year-round.

Strawberry Coconut Muffins

These strawberry coconut muffins are a light and refreshing gluten-free, sugar-free option. The combination of sweet strawberries and coconut provides a tropical twist, making them a perfect snack or breakfast treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1 cup fresh or frozen strawberries, chopped

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In another bowl, mix together the almond flour, shredded coconut, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Gently fold in the chopped strawberries.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These strawberry coconut muffins are a delightful blend of tropical flavors and natural sweetness from the strawberries. They’re soft, moist, and perfect for anyone looking for a gluten-free and sugar-free snack. The shredded coconut adds texture and richness, while the strawberries bring a refreshing, fruity element to each bite.

Raspberry Almond Muffins

These raspberry almond muffins are a gluten-free and sugar-free treat bursting with the bright flavor of raspberries and the nutty richness of almonds. The combination makes for a deliciously moist muffin that’s full of flavor and perfect for breakfast or a healthy snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1 cup fresh raspberries
• 1/4 cup sliced almonds (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and almond extract.
3. In another bowl, combine the almond flour, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Gently fold in the raspberries.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full. If desired, sprinkle sliced almonds on top for added crunch.
6. Bake for 18–20 minutes or until golden brown and a toothpick inserted into the center 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.

These raspberry almond muffins are a perfect balance of tart raspberries and nutty almonds, making them a satisfying and nutritious treat. The muffins are light, moist, and naturally sweetened, making them an ideal gluten-free and sugar-free snack.

Apple Cinnamon Muffins

These apple cinnamon muffins are a gluten-free and sugar-free option that captures the warmth of fall. The natural sweetness of apples combined with the spicy cinnamon creates a delicious muffin perfect for breakfast or a cozy afternoon snack.

Ingredients:

• 2 medium apples, peeled and diced
• 2 cups almond flour
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In another bowl, combine the almond flour, cinnamon, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the diced apples.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20–22 minutes or until golden brown and a toothpick inserted into the center 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.

These apple cinnamon muffins are a sweet and spicy treat that’s naturally flavored and naturally sweetened. The apples add moisture and natural sweetness, while the cinnamon provides warmth and depth. These muffins are an ideal choice for anyone on a gluten-free, sugar-free diet who wants a comforting snack.

Blueberry Almond Muffins

These blueberry almond muffins are bursting with fresh blueberries and have the added richness of almond flour. Gluten-free, sugar-free, and packed with antioxidants from the blueberries, they’re a healthy and delicious option for any time of the day.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup fresh blueberries
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp stevia or monk fruit sweetener (adjust to taste)
• 1/4 cup sliced almonds (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In a separate bowl, combine the almond flour, baking powder, baking soda, salt, and stevia or monk fruit sweetener.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Gently fold in the blueberries.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Top with sliced almonds if desired.
6. Bake for 18–20 minutes or until golden brown and a toothpick inserted into the center 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.

These blueberry almond muffins are a delicious and nutritious treat that’s packed with antioxidants from the blueberries. They’re moist, flavorful, and naturally sweetened, making them an ideal snack or breakfast muffin for those who follow a gluten-free and sugar-free lifestyle.