The worlds easiest muffins with only 3 ingredients - gluten free
Not only easy but also healthy! If you enjoyed our video, like it, subscribe to our channel and follow us on facebook for more awesome (recipe) ideas!
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Jason Farnham - Payday
Oat Muffins, Easy to Bake. Gluten Free Lunchbox Treat. Quick & Easy for Young Bakers #lunchboxideas
Simple recipe for kids and all young bakers to try out. Easy to make and perfect as a healthy lunch box treat. These oat muffins are beautifully moist and delicious served as a breakfast snack or a teatime treat. They will keep fresh for 3-4 days if stored in an airtight container in the refrigerator.
INGREDIENTS:
2 large eggs
1½ cup milk
½ cup unsweetened apple sauce (purée)
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
3 cups rolled oats (old fashioned oats)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup coconut flakes
½ cup dried cranberries
DIRECTIONS:
1. Preheat oven to 350°F (175°C). Grease muffin cups with spray oil or butter.
2. Into a large mixing bowl add eggs, milk, apple sauce, coconut oil, maple syrup, and vanilla. Whisk the mixture until smooth.
3. Add in the dry ingredients: the oats, baking powder, cinnamon, and salt. Combine the ingredients well.
4. Using a spoon transfer the batter into the muffin cups equally. There should be enough for 12 muffins.
5. Sprinkle on the cranberries and shredded coconut. Press the toppings gently into the batter.
6. Bake for 25-30 minutes or until the muffins have risen and are golden in color
7. Remove from the oven and allow to cool for approximately 5 minutes before transferring onto a cooling rack. (Use a blunt knife or spatula to gently peel the muffins from the baking tray.)
Background music: Seasons by Chinsaku -
Intro/Outro Music: A Purple Wave by Water Mirrors, Epidemic Sound
Gluten Free Strawberry Muffins Recipe
Make the best gluten-free strawberry muffins with this easy and versatile recipe! Light and fluffy muffins dotted with juicy strawberries and a crunchy sweet topping are adaptable for dairy-free or a variety of fruit flavors! FULL RECIPE BELOW⬇️
For PRINTABLE recipe go to
8 tbsp butter, melted and cooled
2 ¼ cups GF all purpose flour (I use @cup4cup )
1 tbsp baking powder
½ tsp salt
¾ cup sugar
½ cup yogurt
3 large eggs
1 tsp vanilla extract
1 ½ cup chopped strawberries
turbinado (coarse) sugar
1. Begin by melting the butter so it has time to cool before mixing with the other ingredients. Line standard-size muffin cups with paper liners or grease with nonstick cooking spray.
2. In a large bowl whisk together the flour, baking powder, and salt. In a small bowl whisk together the cooled butter, sugar, yogurt, eggs, and vanilla.
3. Add the liquid ingredients to the dry ingredients with the chopped strawberries. Gently fold and stir the ingredients together until no flour pockets remain. Preheat the oven to 375°F.
4. While the oven is preheating, use a large trigger scoop to distribute the batter between the muffin cups. If desired, use slightly wet fingers to smooth the tops evenly and/ or add additional chopped strawberries. Sprinkle on turbinado sugar, if using. Set aside until the oven preheats.
5. Bake for 16-18 mins, rotating pan halfway through baking. Bake until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 mins before turning out onto a wire rack to cool completely.
Healthy Blueberry Muffins | Gluten free, Refined Sugar free & Dairy free
Healthy Blueberry Muffins???? This recipe is gluten-free, refined sugar-free & dairy-free! These muffins are such a yummy dessert or snack idea and you could even make these for breakfast☀️???? The recipe is super simple and uses ingredients you might already have at home! These muffins are so moist and super delicious????
I used Finnish bilberries in these muffins but you could of course use regular blueberries as well whichever you have available where you live☺️ Finnish bilberries grow wild in Finnish forests and the berries are smaller than cultivated blueberries. The skin of Finnish bilberries is dark blue and the inside is purple, that’s why the muffins are so purple????
Ingredients:
2 mashed bananas
2 eggs
1/4 cup peanut butter (60 ml)
1/3 cup gluten-free flour mix (or regular flour if not coeliac/intolerant/IBS sufferer etc.) (80 ml)
1 teaspoon baking powder
1/2 - 1 teaspoon cinnamon
1 cup of blueberries/bilberries fresh/frozen (240 ml)
1. Mix the wet ingredients together
2. Add the dry ingredients and stir until combined
3. Fold in the blueberries
4. Scoop to muffin tins lined with muffins liners (or greased muffin tins)
5. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15-20 minutes or until a toothpick inserted to the center comes out clean
6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool and enjoy! (Store in an air-tight container)
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Chunky Monkey Banana Muffins | Gluten Free Recipe
Add these Gluten Free Chunky Muffins to your weekend meal prep and be sure to share some with your Mom for Mother's Day.
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CHUNKY MONKEY MUFFINS
2 medium bananas(9 ounces total)
1 cup natural creamy peanut butter
2 eggs
1/4 cup coconut sugar
2 tbsp coconut flour
1/3 cup unsweetened almond milk
1 tbsp. vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
Calories: 228; Total Fat: 13.5g; Saturated Fat: 3.3g; Cholesterol: 30mg; Carbohydrate: 21.8g; Dietary Fiber: 2.9g; Sugars: 15.5g; Protein: 7.1g
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1-Bowl Carrot Apple Muffins (Vegan + GF) | Minimalist Baker Recipes
Vegan, gluten-free carrot muffins loaded with fruit and veggies. Super moist and flavorful, healthy, and made in one bowl! Perfect for on-the-go breakfast and snacking.
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