One of my many plans for this blog is to share my family recipes that I’ve recreated to fit into my gluten and dairy free lifestyle. My family means the world to me, so I thought it would be pretty awesome to keep these recipes alive! As I was looking through hundreds of recipe cards I was trying to find recipes that consisted of simple ingredients and easy to follow instructions – who ever has time for complicated recipes? Not me! I’m not quite certain how many times a month I’ll recreate recipes, but this is a start.
I haven’t always followed a gluten and dairy free lifestyle, but when I first eliminated those items from my diet I felt so much better – less bloated, clearer skin, more energy, etc. So I’ve been following the gf/df lifestyle pretty closely for the past six months and I’ll probably never go back. I feel so great now, why would I ever go back? But as always – You do you!! If you don’t care to be gluten or dairy free please feel free to use my grandmother’s original recipe.
Why did I choose muffins to start with? Rusty’s mother and sisters always make strawberry freezer jam in the summer and have so many jars to give. So instead of buying regular rolls, muffins, or any sort of bread for that matter to use with the jam. I thought I would be able to make homemade muffins that I would be able to eat and also fit Rusty’s palate.
When I first tried to recreate this recipe I used coconut flour and it just didn’t taste right. So I decided to try Bob’s Red Mill 1:1 Gluten Free Baking Flour and it worked like a charm! And it tastes just as good as it would if I had used all-purpose flour. Which means that these were even approved by Rusty! I want people to be aware that my husband doesn’t have any food sensitivities, so when I make something that’s gf/df that I’m going to share with others I always like for him to try it to see if he’s able to taste the difference. Believe me he’s definitely a food critic – I ask for and appreciate the constructive criticism.
You could literally make these muffins right before dinner and serve them warm if you wanted. It’s that simple. Feel free to add fruits, nuts, and/or seeds to this mix! I think the next time I make these I’ll add in some blueberries!
This recipe was created by my Great Grandmother Iva – I never met the lady (she passed away a year before I was born), but I hear she was a pretty amazing woman!
Gluten Free & Diary Free “Best Ever” Muffins
- 1 3/4 cups of Gluten Free Flour (I used Bob’s Red Mill 1:1 Gluten Free Baking Flour)
- 1/4 cup of coconut sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 egg
- 3/4 cup unsweetened almond milk
- 1/3 melted coconut oil
- **side note** these muffins have a super dense consistency!
Instructions – makes 12:
- Oil muffin tin and preheat oven to 400 degrees.
- Sift the GF flour, coconut sugar, baking powder and salt in a bowl.
- In a separate bowl, combine egg, milk and melted coconut oil.
- Add wet ingredients to the dry ingredients.
- Stir quickly just until the dry ingredients are moistened.
- Fill greased muffin tin 2/3 full.
- Place in oven for 25 minutes.
***This is not a sponsored post.**