Gluten Free and Dairy Free Cupcakes / Muffins are a delightful treat that everyone can enjoy without worry. The light and fluffy muffins will have your taste buds dancing, proving that dietary restrictions don’t mean sacrificing flavor.
When it comes to substitutions, coconut oil can easily replace butter for a completely dairy-free option, which is a game-changer for those with lactose intolerance. Coconut flour is unique, so if you’re exploring other flours, be mindful of the different absorption levels; it might require additional eggs or liquid. If allergies are a concern, consider omitting the nuts or using safe alternatives, and always check that your ingredients are gluten-free certified.
Muffins & Cupcakes
Gluten Free and Dairy Free Cupcakes / Muffins Recipe
Ingredients
- 3 tablespoons butter, melted (or coconut oil)
- 3 eggs
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- 1/4 cup coconut flour
- 1/4 teaspoon baking powder
- 1 mashed banana
- chopped nuts
- toasted coconut, for tops
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a mixing bowl, combine 3 tablespoons of melted butter or coconut oil with 3 eggs and 1/3 cup of sugar; mix until well blended.
- Add in 1/4 teaspoon of salt, 1/4 teaspoon of vanilla extract, 1/4 cup of coconut flour, and 1/4 teaspoon of baking powder. Stir to combine.
- Fold in 1 mashed banana for natural sweetness and moisture.
- If you’re feeling adventurous, mix in your choice of chopped nuts for added texture.
- Scoop the batter into a muffin tin lined with paper liners, filling each cup about 2/3 full.
- Sprinkle toasted coconut on top for a delightful crunch.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Let them cool slightly before enjoying.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: