Gluten Free and Dairy Free Cupcakes / Muffins

Gluten-free and dairy-free cupcakes/muffins are a great option for those with dietary restrictions or allergies, and they can be just as delicious as traditional versions!

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Gluten Free and Dairy Free Cupcakes / Muffins

Cooking Method: Baking Cuisine: International Courses: Anytime, Baked Goods, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Gluten-free flour blend
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Coconut sugar
• 0.5 cup Unsweetened applesauce
• 0.5 cup Almond milk
• 0.25 cup Coconut oil
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt.
3. In a separate bowl, mix together the coconut sugar, applesauce, almond milk, coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes/muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 25g9%

Sugars 15g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.