Yummy Allergen-Free Recipes – Gluten & Dairy Free Muffins

Here are two gluten- and dairy-free muffin recipes that don’t sacrifice on taste. And with no added fats, these muffins can be enjoyed without that nagging guilt. Enjoy!

Gluten- and Dairy-Free Blueberry Muffins

(prep time 40 minutes, including baking time)

Image credit: Flickr user brx01

Ingredients:

• 2 cups oat flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1 lemon – grated rind and juice
• 2 tsp. vanilla
• 1/2 cup natural honey or agave syrup
• 3/4 cup rice or soy milk
• 1/2 tsp. ground mace or anise (optional)
• 2 cups washed and dried blueberries (fresh or frozen)

1. Preheat oven to 350° F.
2. Lightly coat muffin pan (12 muffins) with nonstick spray or use nonstick muffin liners.
3. Mix or sift flour, baking powder, salt and lemon rind (and mace or anise, if using), making sure there are no big lumps.
4. Make a well in the flour and add eggs. Beat eggs with fork.
5. Add lemon juice, vanilla and honey (or agave syrup) to eggs and beat together.
6. Beat milk into egg mixture with fork.
7. Stir wet and dry ingredients together with a wooden spoon until completely blended.
8. Gently stir in blueberries.
9. Divide batter evenly among muffin cups, filling them almost to top.
10. Bake for 25-30 minutes until lightly browned and center springs back when touched.
11. When cool, store in plastic bag. Can be frozen and reheated individually by microwave (50 sec).

Gluten- and Dairy-Free Flourless Almond Muffins

(prep time 40 minutes, including baking time)

Image credit: Flickr user HealthAliciousNess

Ingredients:

• 2 1/2 cups raw almonds (with skin on), ground fine
• 2 tsp. baking powder
• 2 tsp. salt
• 2 eggs
• 1 tsp. almond flavoring
• 1/2 cup natural maple or agave syrup
• 3/4 cup rice or soy milk
• 1/4 to 1/3 cup raspberry preserves (preferably fruit-sweetened, no sugar) OR lemon curd OR 1 1/2 cups washed and dried raspberries or blackberries (fresh or frozen)
• 1/2 tsp. ground mace or anise (optional)
• 2 cups washed and dried blueberries, fresh or frozen

Preheat oven to 350° F. Lightly coat muffin pan (12 muffins) with nonstick spray or use nonstick muffin liners.Mix or sift flour, baking powder, salt and lemon rind (and mace or anise, if using), making sure there are no big lumps.

1. Preheat oven to 350° F.
2. Lightly coat muffin pan (12 muffins) with nonstick spray or use nonstick muffin liners.
3. Mix ground almonds, baking powder and salt, making sure there are no big pieces of almond.
4. Make a well in the dry mix and add eggs. Beat eggs with fork.
5. Add almond flavoring and maple (or agave syrup) to eggs and beat together.
6. Beat milk into egg mixture with fork.
7. Stir wet and dry ingredients together with a wooden spoon until completely blended.
8. For raspberries: gently stir them in and divide batter evenly among muffin cups, filling them almost to top. For jam/lemon curd: divide batter evenly among muffin cups, filling them half full.
9. Place 1 tsp. of jam or lemon curd in center of batter in each muffin cup and then add rest of batter.
10. Bake for 25-30 minutes until lightly browned and center springs back when touched.
11. Remove from oven and let sit for 5 minutes. Run a nonmetal knife around sides and remove to cooling rack.
12. When cool, store in plastic bag. Can be frozen and reheated individually by microwave (50 sec).

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