Gluten Free and Dairy Free Cupcakes / Muffins
photo by recipes
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
6-8 muffins
- Serves:
- 6-8
ingredients
directions
- Just mix up the ingredients.
- Scoop batter in a muffin tin with liners.
- Bake 15 min at 400 degrees.
- Enjoy!
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Reviews
-
these were so delicious! I tasted the batter just to see what it would taste like and it almost did not make it in the oven. I was able to get 6 muffins out of this mix, so i just doubled the batch. Also I added a 1/4 tsp on xanthan gum due to I was afraid they would fall apart other wise. A wonderful recipe.
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I made these muffins for an option for a healthy breakfast. i wish i could lower the sugar, but they are very good. Moist, and i couldn't taste coconut which is a good thing in my eyes. It does have this flavor that reminds me of protein powder. And since there is no gluten in these they don't hold together as well as a regular muffin. But very, very good. will make again
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Wow these muffins are great! Really quick and easy, the texture is really nice, and the flavors are yummy. I made a few substitutions: I added 1/3 cup of unsweetened shredded coconut, and some brown sugar to make the tops a little crunchy. This made 6 small muffins (6 of 12 for a 12 muffin pan) so I would recommend doubling it for a full batch. Thanks for the recipe!
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