Happy Friday! I hope you are ready to jump into the weekend!
Today, I’m going to share with you some of our favorite gluten free muffin recipes!
I primarily use Bob’s Red Mill’s 1-to-1 Gluten Free Baking Flour when it comes to baked goods. I’ve tried several other brands and Bob’s Red Mill tends to have the best outcome for muffins and cookies.
When it comes to almond flours, I tend to switch between Bob’s Red Mill’s Super Fine Natural Almond Flour or Thrive Market’s Almond Flour. Just really depends on what I have on hand at the time.
Blueberry Lemon Yogurt Muffins
These are my absolute favorite. I’m usually not a fruit-flavored person, but the blend of blueberry and lemon with yogurt in this recipe is phenomenal. This recipe is courtesy of Delightful Mom Food.
Cinnamon Roll Bread (Made Into Muffins)
I made this for Christmas last year and it was just perfect for the holidays! It’s not too strong on cinnamon and was super moist! This recipe is courtesy of Living Loving Paleo.
Double Chocolate Greek Yogurt Muffins
Yogurt keeps the muffins moist. So I’ve relied a lot on recipes that contained yogurt when it came to baking. If you love chocolate, you’ll love this recipe courtesy of PaleoMG. I don’t have black cocoa powder on hand, but I’ve used cacao powder and it worked just fine. You just won’t get the dark cocoa color as pictured on her recipe. However, I did learn that Sur La Table does carry black cocoa powder! So I might get my hands on some and try the recipe again.
I hope you have some time to bake this weekend! I find joy baking mini muffins — something about eating bite-sized things just seem tastier. It’s also easier to share versus breaking off a piece of a full-sized muffin for someone. Oh and can’t forget—the more the merrier. Why bake 12 when I can get 24 pieces out of the recipe?! C’mon!
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