These itty bitty muffins make a nice little snack or a “grab and go” breakfast served fresh from the oven.  An added bonus is that they are gluten free, egg free, dairy free and low fat.

Ingredients:

• ¾ cup almond milk (or rice milk)
• ½ cup unsweetened applesauce
• 1 ½ teaspoons EnerG Egg Replacer
• ¼ cup agave nectar (or honey)
• 1 cup fresh blueberries
• 3 teaspoons baking powder
• ¼ teaspoon cinnamon
• 1 ¾ cup gluten free flour blend *
• ¼ cup flax seed meal (for a little nutritional boost)

Directions:

1. Preheat over to 400 degrees.
2. Spray a mini muffin tin (24 cups) with pan spray or use mini cupcake liners.
3. Mix egg substitute, milk, applesauce and agave nectar.  Add blueberries to liquid ingredients.
4. Add dry ingredients.  Stir carefully to not break up blueberries.
5. Using a small spoon, fill muffin cups — they will be full.
6. Bake at 400 degrees for 10 to 15 minutes until done.
7. Let cool for 30 minutes before removing from pan.  Gluten free muffins become less fragile as they cool and are easier to remove from the pan without deflating.

Makes 24 mini muffins.  Whenever you use applesauce to replace the fat in baked goods store the finished product in the refrigerator or freezer.

* Use your favorite gluten free flour blend.  If your blend does not contain a form of starch such as potato, tapioca or corn you will need to add ½ teaspoon xanthan gum with the dry ingredients to give the muffins more stability.

[Original Gluten Free Recipe submitted by Rogene Robbins, editor of Special Food Groups MagEzine]

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Gluten Free Strawberry Muffins Recipe

Muffin Ingredients:

• 2 cups gluten free flour mix
• 1/2 cup sugar
• 1 1/2 tsp baking soda
• 1 tsp xanthan gum
• 2 eggs
• 1 cup Stonyfield Farm Strawberry Yogurt
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1 cup chopped strawberries, fresh or frozen

Muffin Directions:

1. Preheat oven to 375.
2. In a bowl, mix together flour, sugar, baking soda and xanthan gum.
3. In another bowl, mix eggs, yogurt, butter and vanilla.
4. Toss strawberries into the flour mixture.
5. Pour yogurt mixture into flour mixture and stir.
6. Spoon batter into lined muffin tins.
7. Bake for about 20 minutes or until tops are golden brown.

[Recipe Courtesy of the Wizard of Cheese]

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Gluten Free Banana Nut Muffins Recipe

Muffin Ingredients:

• 3 mashed over ripe bananas
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 6 eggs
• 4 T coconut oil melted
• 3 packets Truvia
• 1 tbsp agave nectar
• 1/2 t cinnamon
• 1/2 tsp nutmeg
• 1 tsp almond extract
• 1/2 tsp salt
• 1/2 cup coconut flour
• 1/2 cup cashews chopped

Muffin Directions:

1. Preheat oven to 350.
2. Line muffin liners with paper or oil pan.
3. Mix first 3 ingredients in a medium bowl.
4. Mix next 8 ingredients in large bowl.
5. Whisk in coconut flour until smooth.
6. Fold in bananas and cashews.
7. Fill 12 muffin tins nearly to the top.
8. Bake for 25 minutes or until a toothpick comes out clean.

[Recipe Courtesy of Gluten Free Green Mommy]

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Below is a great gluten free recipe for blueberry pancakes.  Give it a try and let us know how it turns out in the comments!

Gluten Free Blueberry Pancakes Recipe

Pancake Ingredients:

• 1 cup gluten free flour
• 1/4 cup tapioca flour
• 1/3 cup ground almonds
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp xanthum gum
• 2 eggs
• 1 cup almond milk
• 1 oz (2 Tbsp) oil
• 1 oz (2 Tbsp) honey
• 1 teaspoon vanilla extract
• Approximately 1 cup fresh or frozen blueberries

Pancake Directions:

1. Mix dry ingredients together in large bowl.
2. Mix wet ingredients together in small bowl.
3. Add blueberries to dry ingredients and mix some.
4. Pour wet into dry, mix with a rubber spatula as little as you possibly can.
5. Allow batter to sit for 45 – 60 minutes.
6. Cook pancakes on oiled griddle.

[Recipe Courtesy of Cure Sarcoidosis]

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Gluten Free Cinnamon Streusel Cake Recipe

Cake Ingredients:

• 1.5 cups gluten free flour
• 2.5 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup granulated sugar
• 1 cup melted butter
• 1/2 cup skim milk
• 1.5 teaspoons vanilla extract

Streusel Topping Ingredients:

• 1/2 cup brown sugar
• 1/4 Vanessa’s All Purpose GF Flour Mix
• 1/3 cup butter, room temperature
• 1 teaspoon cinnamon

Cake and Streusel Directions:

1. Combine all topping ingredients in a small mixing bowl until a crumbly mixture forms. Set aside.
2. Preheat the oven to 375 degrees F.
3. In a small mixing bowl, combine flour, baking soda and salt. Mix together and set aside.
4. In a standing mixer, combine egg, sugar and melted butter and mix on low speed until well combined.
5. Add in milk and vanilla and mix on medium speed until light and fluffy, about 2 minutes.
6. Slowly add in flour mixture on low speed and mix well, about 3 minutes.
7. Pour batter into greased muffin tray and sprinkle the topping mixture evenly over each muffin.
8. Bake for 20-22 minutes.
9. Remove from the oven and cool for about 5 minutes before serving.

[Recipe Courtesy of the Celiac Princess]

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Gluten Free Sweet Cornbread Muffins Recipe

Muffin Ingredients:

• 1 bag Pamela’s Cornbread Mix
• 1 stick unsalted butter, melted
• 1 cup water
• 1/4 cup maple syrup
• 1/4 cup granulated sugar
• 2 eggs

Muffin Directions:

1. Preheat the oven to 375 degrees F.
2. Combine all ingredients in a bowl and whisk together until smooth.
3. Pour batter into greased muffin baking tray and bake for 17 to 19 minutes until the tops begin to turn golden brown.
4. Allow muffins to cool before serving.

[Recipe Courtesy of Celiac Princess]

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Gluten Free Lemon Poppy Seed Muffins Recipe

Muffin Ingredients:

• ¼ cup coconut flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 3 eggs
• ¼ cup agave nectar
• ¼ cup grapeseed oil
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds

Muffin Directions:

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, blend together eggs, agave, oil and lemon zest
3. Blend dry ingredients into wet
4. Fold in poppy seeds
5. Spoon 1 tablespoon of batter into each greased mini muffin cup
6. Bake at 350° for 8 to 10 minutes
7. Cool and serve

[Recipe Courtesy of Elanas Pantry]

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Gluten Free Blueberry Coconut Muffins Recipe

Muffin Ingredients:

• ¼ cup sifted Organic Coconut Flour
• 3 tablespoons Organic Virgin Coconut Oil or butter, melted
• 3 eggs
• 3 tablespoons honey (I used ¼ cup stevia powder)
• ¼ teaspoon salt
• ¼ teaspoon vanilla
• ? teaspoon almond extract
• ¼ teaspoon baking powder
• ½ cup fresh blueberries

Muffin Directions:

1. Blend together eggs, butter, honey, salt and vanilla.
2. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Fold blueberries into batter (Blueberries should be dry). If rinsed, dry them off before adding to batter.
4. Pour batter into greased muffin cups.
5. Bake at 400 degrees F for 16-18 minutes.

[Recipe Courtesy of Gluten Free Naturally]

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Gluten Free Zucchini Muffins Recipe

Muffin Ingredients:

• 1/2 c. brown rice flour
• 1/2 c. sorghum flour
• 1/4 c. potato starch
• 1/4 c. tapioca starch
• 1/2 c. sugar
• 1 tsp. xanthan gum
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/3 c. oil
• 2 eggs
• 2 Tb. milk
• 1 tsp. vanilla
• 1 c. shredded zucchini
• 1/2 c. chopped nuts

Muffin Directions:

1. Combine the dry ingredients in a mixing bowl. Make a well in the center.
2. Add the oil, eggs, milk, and vanilla. Stir with a fork to mix well.
3. Stir in the zucchini and nuts.
4. Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.

[Recipe Courtesy of Gluten Free Homemaker]

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If you love banana muffins, here is a gluten free recipe we’ve enjoyed for a banana cornmeal muffin.   Give it a try and let us know what you think in the comments!

Gluten Free Banana Cornmeal Muffins Recipe

Muffin Ingredients:

• 3 very ripe medium-sized organic bananas
• 1/4 cup palm oil shortening
• 1 cup cornmeal
• 1 cup gluten-free oat flour
• 1/2 cup tapioca flour
• 1/4 cup nut meal [almond, hazelnut, pecan]
• 4 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/4 cup maple syrup [or agave nectar/honey]
• 1 egg or equivalent replacer
• 1 cup vanilla or unsweetened almond meal [or milk of choice]
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• a dash of nutmeg

Muffin Directions:

1. Preheat the oven to 425 degrees F.
2. Line a muffin pan [or two] with 18 paper or silicone muffin/cupcake liners. If you use silicone liners, spray them lightly with cooking spray.
3. In a large mixing bowl, cream together the bananas and shortening. (No need to pre-mash the bananas, the mixer does just fine on its own and some banana chunks are a good thing)
4. Add in the remaining ingredients and mix to combine.
5. Once all is incorporated, beat on medium speed for two minutes.
6. Fill each muffin cup about 3/4 of the way full with batter.
7. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven. Cool two minutes then turn out the muffins on to a cooling rack. Be careful as they will be very hot. If they are in silicone liners, remove the muffins from the liners too if desired.
9. Let them cool for another 8 minutes before eating. Cool completely before storing.
10. Serve warm or room temperature. They will store in an airtight container on the counter for up to 3 days. (For longer term storage, freeze)

[Recipe Courtesy of The Kosher Cupcake]

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