Muffins are wonderful gems for breakfast, dessert, snacks, covered dish suppers, packed lunches and more. They are quick to mix together and get baked and muffins can be sweet, savory, filled with yummy fillings, or just plain. Take a plain muffin recipe and add veggies or fruit or chocolate chips for different occasions.
I love this recipe because it is gluten-free, dairy-free and totally delicious plain, or with added goodies so I can offer these to gluten-free, dairy-free family and friends (as long as they can handle nuts.)
Versatile Gluten-Free Dairy-Free Muffins
Yield 18 muffins
2 1/2 cups almond flour (I use the type with skins on)
3/8 cups or 6 level tablespoons coconut flour (do not pack)
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unrefined cane sugar, sucanat, Rapadura
1 cup dairy-free mini-chocolate chips (I use these)
1 cup oil of your choice or melted coconut oil. If you can handle dairy, use melted butter
6 large eggs
2/3 cup homemade dairy-free milk (I like my cashew or almond milk with or without chia) unsweetened
1 tablespoon homemade vanilla
Preheat oven to 350 degrees F. (I use this countertop convection oven.)
In the bowl of a food processor (or large mixing bowl), place all the dry ingredients. Turn the machine on to mix, or whisk ingredients together. Add in chocolate chips, or dried fruit or fillings of choice. Add in wet ingredients to the food processor and turn on to mix until smooth. If using a mixing bowl, use a second bowl to whisk the wet ingredients together then add to the dry ingredients whisking well until smooth. Let batter sit for 5-10 minutes to thicken up.
With an ice cream scoop, fill each muffin liner 3/4 full.
Remove the muffins to a cooling rack and let cool. Eat muffins with fresh fruit and a large glass of non-dairy milk.
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