Perfect no-sugar, dairy and gluten free muffin. Yes, it exists and it is delicious.

Perfect sugar and gluten free muffin recipe - SunCakeMom

To find the perfect everything free muffin I tried and tried. After some unsuccessful attempts, changing or modifying ingredients I’m more than happy with the result now. Not only me, my family too. I’m also delighted to know they have something delicious and healthy as a Sunday dessert it an afternoon snack.

So here it comes, the perfect no-sugar, gluten-free muffin:

Ingredients:

No-sugar, gluten-free muffin ingredients - Suncakemom

 

  • 100 grams almond (grinded)
  • 40 grams flaxseed
  • 100 ml coconut or rice milk
  • 3 eggs (separated yolks and egg whites)
  • 1 tablespoon of unsweetened cocoa powder
  • 1 teaspoon of stevia
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder

How to make:

    1. Measure and grind flaxseed until it has flour consistency.
    2. Measure and grind almonds. Grinded almonds - Gluten free muffin recipe with almonds - SunCakeMom
    3. Crack and separate the eggs. Start with egg whites.
    4. Beat egg whites until hard peaks form. Beat eggs - Gluten free muffin recipe with almonds - SunCakeMom
    5. Beat yolks until they get light yellowish colour. Beat yolks - Gluten free muffin recipe with almonds - SunCakeMom
    6. Put a spoonful of unsweetened cocoa powder and the stevia with the egg yolks and mix until incorporates well. Spoonful of cocoa - Gluten free muffin recipe with almonds - SunCakeMom
    7. Mix the rest of the dry ingredients (flaxseed flour, grinded almond and baking powder) in a bowl.
    8. Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefullyAdd the almonds - Gluten free muffin recipe with almonds - SunCakeMomMix it well - Gluten free muffin recipe with almonds - SunCakeMom
    9. Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture. Fold the egg whites in - Gluten free muffin recipe with almonds - SunCakeMom
    10. Pour batter into the cupcake holders.
    11. Decorate with any toppings of your preference. I used berries and almond with mine. Ready to bake - Gluten free muffin recipe with almonds - SunCakeMomGluten free muffin recipe with almonds - SunCakeMom
    12.  Pop it in the pre-heated (180 C degrees) oven for 25 minutes.
    13. Check it after 20 minutes (depending on your oven it could be ready earlier or later.)  You wonder how to check? I use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes. Check again if you’re not sure.

5 from 1 vote
Print
Sugar, dairy and gluten free muffin recipe with almonds
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Perfect no-sugar, dairy and gluten free muffin. Yes, it exists and it is delicious.
Course: Dessert
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 100 grams almond (grinded)
  • 40 grams flaxseed
  • 100 ml coconut milk (or rice milk)
  • 3 eggs (separated yolks and whites)
  • 1 tbsp cocoa powder (unsweetened)
  • 1 tsp stevia
  • 1 tsp vanilla extract
  • 1 tsp baking powder
Instructions
  1. Measure and grind flaxseed until it has flour consistency.
  2. Measure and grind almonds.
  3. Crack and separate the eggs. Start with egg whites.
  4. Beat egg whites until hard peaks form.
  5. Beat yolks until they get light yellowish colour.
  6. Put a spoonful of unsweetened cocoa powder and the stevia with the egg yolks and mix until incorporates well.
  7. Mix the rest of the dry ingredients (flaxseed flour, grinded almond and baking powder) in a bowl.
  8. Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully
  9. Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.
  10. Pour batter into the cupcake holders.
  11. Pop it in the pre-heated (180 C degrees) oven for 25 minutes.
  12. Check it after 20 minutes (depending on your oven it could be ready earlier or later.) You wonder how to check? I use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes. Check again if you’re not sure.

 

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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One Comment

  1. Paula

    It’s lovely to have something delicious without sugar and dairy! It’s my favorite!

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