I don’t know about you guys, but I love a good muffin every once in a while. The only thing I don’t like about store-bought muffins, is that they are always too sweet, and full of unnecessary sugars. I wanted to make an easy, basic gluten-free muffin recipe that wasn’t too sweet and unhealthy, that I could add anything too. This recipe is exactly what I wanted. The muffins I made for this recipe had a great flavor, and an amazing texture.I added blueberries to one half, and chocolate chips to the other half. These muffins were perfectly sweet, and the texture from the coconut sugar on top reminded me of the kind of muffin you would get from a bakery.
Here are some different things that you can add into these muffins: blueberries, chocolate chips, cranberries, orange peel, cocoa powder, cacao powder, frozen fruit, peaches, bananas, cashews, walnuts, almonds, sunflower seeds, flax seeds, chia seeds, dried cranberries, coconut, and pretty much any dried fruit.
To make these vegan replace the egg with one flax egg, or a little bit of extra almond milk. Replace the butter with vegan butter.
Before I started to make my muffins, I wiped down my counter space thoroughly, preheated my oven to 400 F, and greased my muffin tin. I always clean my counter space, and set out everything I need before I start working on a recipe. This helps me to not get overwhelmed, and it ensures that I don’t end up realizing that I am missing an ingredient and having to run to the store.
After I was done with that, I melted my butter and added it to a large mixing bowl. Then I added in my coconut sugar, vanilla extract, salt, and egg. I mixed it all together until it was well combined and slightly fluffy. I mixed in the unsweetened almond milk, and then folded in the flour and baking powder until well combined. I split my batter into two batches, and added chocolate chips to one half, and blueberries to the other. I filled my greased muffin tins ¾ of the way, and smoothed the top, then sprinkled some coconut sugar on top. Adding coconut sugar to the top of your muffins before baking them, gives them a little bit of a crunchy layer on top. I think it makes the muffins ten times better.
I baked them at 400 F for 20 minutes, and then let them cool. Once they are cool, serve them with some tea or coffee.
6 tbsp melted, unsalted butter
1 tsp vanilla extract or imitation vanilla
1 tbsp baking powder
½ tsp himalayan salt
½ cup coconut sugar
1 cup unsweetened almond milk
2 cups gluten-free all-purpose flour
1 cup blueberries, chocolate chips, or anything you would like to add
Extra coconut sugar
Preheat oven to 400 F.
Mix together butter, vanilla, egg, baking powder, salt, and coconut sugar together in a large mixing bowl until it is smooth, and slightly fluffy. Then mix in the almond milk.
Fold in the all-purpose flour until well combined.
Add in blueberries, chocolate chips, or whatever you choose, and fold them into the mix until evenly combined.
Grease 12 muffin cups. Fill the muffin cups ¾ of the way full with the muffin batter.
Smooth the tops of the muffin batter, then sprinkle some coconut sugar on top.
Place into the preheated oven, and bake for 20 minutes.
Once the muffins are done, let them cool.