Why Homemade Waffles >> Store-Bought Waffles

Let’s be real: store-bought boxed waffles are convenient but they’re often filled with processed ingredients, added sugars and preservatives. Many brands use cheap flours, artificial flavors and oils you wouldn’t keep in your pantry.

These homemade gluten-free freezer waffles are different. They’re made with whole, clean ingredients like whole oats, almond flour, and ground flaxseed. All ingredients that you can easily keep on hand in your fridge and pantry.

The result? A waffle that tastes better and fuels your body better. You’ll taste the difference in every crispy, fluffy bite—and your body will thank you for skipping the boxed stuff.

The BEST Homemade Freezer Waffles

• Gluten-Free – No wheat, no problem! Oats and almond flour make the perfect duo.
• Freezer-Friendly – Make a big batch and enjoy easy mornings all week long. Just pop them right in the toaster!
• Wholesome Ingredients – You are getting a hefty amount of fiber from the oats and almond flour, as well as healthy fats from flax seeds.
• Crispy Outside, Fluffy Inside – Just the way waffles are meant to be!

Use code CANDACE to get 20% off all NOW Foods products!

Simple Ingredients

• Whole oats – if you have celiac disease or a serious gluten intolerance, make sure you get certified gluten-free oats!
• Almond flour – This is the bulk of the ‘flour’ that you will use. We are going with lots of fiber in these waffles! I always have almond flour from NOW Foods in my pantry!
• Ground flax seeds – not only does flax add more fiber, but also protein and healthy fats!
• Vanilla Extract – this adds a nice depth of flavor
• Cinnamon – I always put cinnamon in all of my waffles and pancakes, but you can leave it out if you want.
• Baking Soda & Baking Powder – We need to get the fluffiness!
• Eggs – Helps everything hold together and adds more fluff too.
• Milk – I normally use unsweetened soy milk, but you can use any type of milk you want.

How to Make Gluten-Free Freezer Waffles

Step 1: Make Oat Flour
In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don’t every buy oat flour because it is expensive and you can so easily do it yourself)

Step 2: Add the rest of the ingredients
To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.

Step 3: Blend the batter
Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.

Step 4: Cook the Waffles
Preheat and grease your waffle iron. Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.

Step 6: Cool & Freeze
Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet to freeze, then transfer to a freezer bag or container to store.

Reheating is Easy!

• Toaster – Just pop them in!
• Oven – Bake at 350°F for 5–10 minutes.
• Air Fryer – 350°F for 3–4 minutes = super crispy edges.

Waffle Topping Ideas

• Blueberries + Greek yogurt + drizzle of honey
• Sliced banana + peanut butter + chia seeds
• Chocolate chips + peanut butter + coconut flakes
• Strawberries + peanut butter + maple syrup

Get creative with your toppings!

Looking for more delicious breakfast recipes?

• Spinach Artichoke Breakfast Casserole
• Apple Chai Spiced Baked French Toast
• PB&J Overnight Oats
• Superfood Quinoa Breakfast Bowl

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Gluten-Free Freezer Waffles

Get rid of the pre-made boxed waffles from the store and make them yourself! These easy Gluten-Free Freezer Waffles are perfect to make ahead of time and keep a big batch in your freezer for busy mornings! They are made with oats and almond flour, so you are getting a dose of fiber and wholesome ingredients for breakfast. You will never need store-bought waffles again!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Equipment

• Waffle maker

Ingredients

• 2 cup whole oats
• 4 cups almond flour
• 1/2 cup ground flax seeds
• 1.5 tsp cinnamon
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp baking powder
• 3 eggs
• 3 cups non-dairy milk (any type of milk works)

Instructions

• Make Oat Flour: In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don't every buy oat flour because it is expensive and you can so easily do it yourself)
• Add the rest of the ingredients: To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.
• Blend the batter: Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.
• Cook the Waffles: Preheat and grease your waffle iron (I like to use coconut oil). Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.
• Cool & Freeze: Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet, then transfer to a freezer bag or container to store.

Thank you to NOW Foods for sponsoring this post! I absolutely love products from NOW Foods and have been using them for years! All opinions are my own, thank you for supporting the brands that support The Wheatless Kitchen.

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I would serve these scones alongside Baked Eggs & Kale, and of course coffee! This Iced Salted Caramel Latte would be perfect for brunch!

Scones are a perfect brunch item!

These scones are exactly what you want when it comes to texture and flavor of a traditional scone! They are crumbly, soft on the inside, and slightly crispy on the outside. Studded with strawberries, they are SO light and refreshing, and perfect for your next gluten-free brunch gathering.

They are made with a combination of almond flour and coconut flour, which I think is perfect for these. Almond flour is a staple in most paleo and grain-free baked goods, but the coconut flour helps to dry them out a little bit, which makes for a perfect scone texture. You don’t want it too cakey, or like a muffin texture.

Perfect for Breakfast or Snacks: These scones are a great way to start your day or enjoy a mid-afternoon treat. They are made with whole food ingredients, so they will keep you full for longer, without the sugar crash!

Naturally Sweetened: The natural sweetness from strawberries and maple syrup gives these scones the perfect amount of flavor without being overwhelming. You get all the sweetness you crave, without the sugar crash! (I always get my maple syrup from NOW Foods because I love the quality of their products!)

Versatile: You can mix up the flavor by substituting other fruits like blueberries, raspberries, or even a bit of chopped apple for a Fall vibe!

Kid-Friendly: With the delicious taste and fun texture, my kids love these scones too! They’re a healthier alternative to a lot of the kid snack we see in stores. I always serve them with some type of protein source to keep them full for longer!

Ingredients for these grain-free scones

• ALMOND FLOUR – a staple in SO many paleo baked goods! Almond flour lends moisture to balance out the coconut flour. My favorite brand for almond flour is NOW Foods, I always have it stocked in my pantry!
• COCONUT FLOUR – The coconut flour is key in this scone recipe because it dries out the batter just a bit, which you want for the perfect texture in a scone.
• BAKING SODA – helps the scones to rise just a bit and stay slightly soft on the inside
• EGGS – hold everything together and keep the scones fluffy
• VANILLA EXTRACT – you need the vanilla flavor to compliment the strawberries!
• MAPLE SYRUP – my favorite natural sweetener! The flavor is perfect in this recipe.
• COCONUT OIL – I decided to use coconut oil instead of butter (that is traditional for scones), and it worked perfectly! The subtle flavor works really well.
• ALMOND MILK – You can use any type of milk you want, I prefer to stick with an unsweetened variety.
• FRESH STRAWBERRIES – I recommend fresh strawberries for this recipe, I have not tested it with frozen, which may give off too much moisture and make the scones soggy.

Don’t forget to use code CANDACE to get 20% off all Now Foods products!

How To Make Scones

I used to be intimidated to make scones, but it is easier than you might think!

STEP 1 – Preheat the oven to 350 degrees. Then, in a large mixing bowl, combine the dry ingredients.

STEP 2 – Add the wet ingredients and whisk to combine. The dough will be thick, so you may need to use a wooden spoon to mix.

STEP 3 – Add the strawberries and gently stir them in, trying not to break them up too much.

STEP 4 – Line your baking sheet with parchment paper, then form the dough into a round shape and use your hands to flatten it out until it is about an inch thick. Don’t make it too thin. Then cut it into 8 equal triangles.

STEP 5 – You can separate the scones and arrange them on the baking sheet. Bake for 30-33 minutes, until they are golden brown on top!

How to store scones to keep them fresh

I recommend storing these in the fridge to keep them fresh and preserving the texture. They will last in the fridge in an airtight container for up to 5 days, and in the freezer for up to 3 months!

They are best if you warm them up in the oven at 350 degrees for about 5 minutes, but you can also warm them in the microwave for a quicker option.

If you love these scones, I know you will also love these (Paleo) Blueberry Orange Scones!

Thank you to NOW Foods for sponsoring this post! And thank you to my readers for supporting the companies that support The Wheatless Kitchen.

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Strawberry Maple Scones (gluten-free & paleo!)

These Strawberry Maple Scones are paleo, gluten-free, and naturally sweetened with maple syrup. They are crumbly on the outside, and soft and moist on the inside, just as a scone should be! They are loaded with fresh strawberries, and perfect for a light summer time treat!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8 scones

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 eggs
• 1 tsp vanilla extract
• 1/3 cup pure maple syrup
• 2 tbsp unrefined coconut oil
• 3 tbsp non-dairy milk (I used almond milk)
• 1/2 cup fresh strawberries , chopped

Instructions

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the almond flour, coconut flour and baking soda. Whisk to combine.
• Add the eggs, vanilla, maple syrup and milk. Use a wooden spoon to mix until it forms a dough. It will be slightly thick, but this is what you want. Add the strawberries and gently fold them in with a wooden spoon, being careful not to crush them.
• Gently transfer the dough to a floured surface, and use your hands to form it into a round disk that is about 1 inch thick. Use a knife to cut the circle into 8 even wedges, then transfer the wedges to a parchment lined baking sheet.
• Bake for 17-19 minutes, until the tops and sides are lightly golden.
• Allow them to cool slightly before serving.

Looking for more berry recipes?

• Blueberry Pie Bars
• Blueberry Almond Oatmeal Parfait
• Blueberry Donuts with Sweet Lemon Glaze
• Blueberry Pecan Baked Oatmeal

Did you love this recipe?
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The post Strawberry Maple Scones (gluten-free & paleo!) appeared first on The Wheatless Kitchen.

Serve these muffins alongside this iced salted caramel latte, and these baked eggs with zucchini for a well-rounded breakfast!

A few reasons you’ll love these protein muffins…

Packed with Protein
If you’re looking to boost your protein intake, these muffins are perfect for you. Thanks to the addition of protein powder, you get a healthy dose of protein in each bite. Protein is essential for muscle recovery, and it helps you stay full longer, making these muffins a great choice for keeping your energy up throughout the day.

Natural Sweetness from Fruit & Maple Syrup
There is no refined sugar! These muffins get their sweetness from ripe bananas, juicy blueberries and pure maple syrup. They are just sweet enough, and won’t raise your blood sugar like most bakery muffins would.

Great for Meal Prep
Whether you’re rushing out the door in the morning or need a healthy snack for the kids, these muffins are easy to make and store. Bake a batch and have healthy snacks ready to go for the week. They’re easy to grab when you’re in a hurry and make a great breakfast on the go or a quick post-workout snack.

Versatile and Customizable
Feel free to get creative with your muffin flavors! You can add in extra ingredients like flaxseeds, chia seeds, or a sprinkle of cinnamon for extra health benefits. You can also substitute the fruit that you use. Instead of blueberries, you can use raspberries, strawberries, or even chopped cherries!

If you love raspberries, you will also LOVE these chocolate chunk raspberry almond muffins!

My Favorite Protein Powders for Baked Goods

Earth Chimp

I use their vanilla or unflavored protein for this recipe, and we also love the chocolate for these healthy protein brownies!

buy it here

NOW Foods

I like the unflavored version for this recipe, but the chocolate is also delicious for these chocolate banana protein muffins!

use code CANDACE for 20% off!

buy it here

Sprout Living

This pumpkin seed protein is so versatile! And I also love their vanilla for this muffin recipe.

buy it here

How to Store Protein Muffins

To store, allow the muffins to cool completely. Then place in an airtight container and store at room temperature for 1-2 days, in the refrigerator for 3-5 days, or the freezer for up to 3 months!

To reheat: If you don’t want to eat them cold after refrigerating, you can easily pop them in the microwave for about 20 seconds, or a warm oven for 5 minutes.

Looking for more muffins recipes?

• Cinnamon Raisin Almond Muffins
• Paleo Pumpkin Chocolate Chip Muffins
• Chocolate Banana Protein Muffins

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Blueberry Banana Protein Muffins

These Blueberry Banana Protein Muffins are simple, packed with protein, and perfect for busy mornings or on-the-go snacks! Made with mashed bananas, blueberries, plant-based protein, and naturally sweetened with maple syrup, these protein muffins are light, fluffy, and perfectly moist!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 12 muffins

Equipment

• Mixing Bowl
• Muffin Pan
• Muffin Liners

Ingredients

• 1 large banana (1/2 cup mashed)
• 1/2 cup greek yogurt
• 2 eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2/3 cup oat flour *see notes
• 1/2 cup almond flour
• 1/2 cup protein powder (use unflavored or vanilla)
• 1/4 tsp salt
• 2 tsp baking powder
• 3/4 cup blueberries (fresh or frozen)

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, add the mashed banana, greek yogurt, eggs, maple syrup, and vanilla extract. Whisk to combine.
• Next, add the oat flour, almond flour, protein powder, salt, and baking powder. Whisk to combine, but only whisk until there are no large clumps. Do not over mix. Then add the blueberries and gently fold them into the batter with a spoon or flat spatula.
• Line the muffin pan with muffin liners, then use a cookie scoop or spoon to scoop the batter into the pan, filling about 3/4 of the way full for each muffin.
• Bake for 23-27 minutes, until the top of the muffins are golden brown and cooked through.
• Once removed from the oven, allow them to cool for at least 10 minutes before cutting into them. This will help them be less crumbly.

Notes

• you can easily make your own oat flour right in the blender or food processor. This is much cheaper than buying oat flour from the store! Just add the oats to the blender and blend on high for about 30 seconds. 

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This banana bread goes perfectly with a cup of coffee and my dairy-free salted caramel coffee creamer!

The Very BEST Gluten-Free Banana Nut Bread!

If you have ever made gluten-free sweet treats and baked goods, then you will likely have all of the ingredients for this recipe right in your pantry! The ingredients are simple, wholesome, and often used in many gluten-free and paleo baked goods.

Not only is this banana bread gluten-free, but it is paleo (which means is free from grains and flour mixes). We use almond flour and coconut flour in this recipe, making this bread a little bit higher in protein, which will help you feel full for longer and avoid those blood sugar crashes that can happen after eating treats. (if you’re looking for more paleo treats, you will LOVE my paleo german chocolate brownies!)

It is MOIST, fluffy, and is not overly sweet. The perfect amount of sweetness comes from very ripe bananas and pure maple syrup. Maple is my all-time favorite sweetener to use in baked goods because it lends the most amazing flavor! Then you have the warm cinnamon spice, along with the slight crunch from the walnuts running through it. PERFECTION.

Ingredients For GF Banana Nut Bread

• RIPE BANANAS – The riper, the better! Very ripe bananas will give you more sweetness and a stronger banana flavor.
• EGGS – Eggs keep the bread fluffy and bind the ingredients.
• MAPLE SYRUP – The maple flavor goes perfectly with the warm spices.
• ALMOND FLOUR – A very common flour to use in paleo baking, it adds fat and moisture and keeps it grain-free. I always have almond flour from NOW Foods stocked in my pantry because I use it so often.
• COCONUT FLOUR – I love the combination of coconut flour with almond because they balance each other out really well. Coconut flour is very absorbent, so it helps the batter not be too wet.
• CHOPPED WALNUTS – I love the crunch from the walnuts because it is a great contrast, but you can easily leave these out. Nuts and seeds are another thing that I always have stocked in my pantry (and freezer to keep them fresh!). I get all of my nuts and seeds from NOW Foods.
• VANILLA EXTRACT – Adds a nice depth of flavor.
• BAKING SODA & POWDER – We of course need these baking staples to help the bread rise.
• CINNAMON – The warm spice is so perfect in this banana bread, it goes perfectly with the banana and maple flavors.
• SEA SALT – You always need to add salt to sweet baked goods to counter balance the sweet, and bring out the flavors!

How to Make This EASY Gluten-Free Banana Bread

The best thing about this banana bread recipe is that you can mix it up in one bowl! Less dishes, less fuss, quick and simple!

Step 1 – Preheat the oven and prepare the pan

Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray, and then line the long end with parchment paper. This will make it easier to get it out of the pan after baking. You will probably need to cut it to fit the pan.

Step 2 – Mash the bananas

It is important to mash the bananas in a separate smaller bowl to be able to measure the amount. Bananas are all different sizes, so you are going to measure out 1 cup of mashed bananas.

Step 3 – Combine all of the ingredients

Combine all of the ingredients, except for the walnuts, in a large mixing bowl. No need to whisk the dry ingredients first. Just whisk all of the ingredients together until you don’t have any more clumps. Then add in the walnuts and use a spoon or spatula to mix them in.

Step 4 – Pour the batter into the loaf pan

Carefully pour the batter into a parchment lined loaf pan, smoothing out the top with a spoon or spatula.

Step 5 – Bake until golden!

Bake at 350 degrees for 40-50 minutes, until the loaf is golden brown on top and the bread is cooked through the center. You can stick a knife into the middle, and if it comes out clean then it is done.

Step 6 – Cool and enjoy!

After you remove the pan fro the oven, let it cool for at least 10 minutes before removing it from the pan. You can use a knife to loosen the ends, and then pull up on the parchment paper to transfer it to a wire rack. Let it cook for another 5-10 minutes before cutting into it so that it doesn’t crumble too much.

Variations to Try

• Add Berries: Swap the walnuts for fresh or frozen berries (blueberries or raspberries work great).
• Add Nut Butter: Stir in a couple of tablespoons of almond or peanut butter for a richer flavor.
• Make it Chocolatey: For a sweeter twist, try adding cocoa powder and extra chocolate chips. Or just swap the walnuts for chocolate chips!

Speaking of chocolate, these grain-free almond butter chocolate chunk cookies are AMAZING.

Thank you to NOW Foods for sponsoring this post! Their products are a staple in my kitchen, and I appreciate you supporting the brands that support The Wheatless Kitchen.

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Gluten-Free Banana Nut Bread

If you're looking for a banana bread that is gluten-free, paleo, and dairy-free, this is the recipe for you! This Gluten-Free Banana Nut Bread recipe is moist, naturally sweetened, and full of flavor, It’s the perfect treat for breakfast, a snack, or even dessert.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 12 slices

Equipment

• Stainless Steel Loaf Pan
• Mixing Bowls

Ingredients

• 1 cup mashed bananas
• 1/4 cup maple syrup
• 3 eggs
• 3/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup chopped walnuts
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp sea salt

Instructions

• Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray, and then line the long end with parchment paper. This will make it easier to get it out of the pan after baking. You will probably need to cut it to fit the pan.
• It is important to mash the bananas in a separate smaller bowl to be able to measure the amount. Bananas are all different sizes, so you are going to measure out 1 cup of mashed bananas.
• Combine all of the ingredients, except for the walnuts, in a large mixing bowl. No need to whisk the dry ingredients first. Just whisk all of the ingredients together until you don't have any more clumps. Then add in the walnuts and use a spoon or spatula to mix them in.
• Carefully pour the batter into a parchment lined loaf pan, smoothing out the top with a spoon or spatula.
• Bake at 350 degrees for 40-50 minutes, until the loaf is golden brown on top and the bread is cooked through the center. You can stick a knife into the middle, and if it comes out clean then it is done.
• After you remove the pan from the oven, let it cool for at least 10 minutes before removing it from the pan. You can use a knife to loosen the ends, and then pull up on the parchment paper to transfer it to a wire rack. Let it cook for another 5-10 minutes before cutting into it so that it doesn't crumble too much.

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The post Gluten-Free Banana Nut Bread (dairy-free) appeared first on The Wheatless Kitchen.

This recipe is perfect for your Easter menu if you are looking for an easy cupcake dessert for your friends and family!

The Very BEST Carrot Cake Cupcakes!

These healthy grain-free carrot cake cupcakes taste exactly like an indulgent carrot cake, but are made with healthier ingredients like almond flour and pure maple syrup. They have all of the usual suspects: carrots, walnuts, raisins, cinnamon, and nutmeg. They are topped with a delicious and creamy vegan cream cheese frosting that is also sweetened with maple syrup.

Speaking of which, are you on team raisins in carrot cake’? There seems to be strong opinions about this when I talk to other people about their carrot cake preferences. I am team RAISINS all the way, they add a great sweetness and texture to the cupcakes, in my opinion. If you haven’t tried it yet, I highly suggest it! Some people like to add pineapple, but I much prefer the raisins.

If you are looking to build your Easter dessert menu, then don’t forget to also whip up some paleo german chocolate brownies and these cute little strawberry filled chocolate cups!

Recipe Ingredients

• almond flour – using almond flour keeps these cupcakes grain-free, and the natural fat content in almond flour helps keep them moist
• grated carrots – we can’t have carrot cake without the carrot! Make sure you grate/shred your carrots yourself, this makes a big difference in texture. Pre-shredded carrots are dry.
• chopped walnuts – I love the crunch that the walnuts add to these cupcakes
• raisins – I’m always on team raisins for carrot cake, I love the sweetness they add without having to include more added sugar
• coconut oil – this neutral oil is perfect for baking recipes, but you could also swap the oil for unsweetened applesauce
• maple syrup – using a liquid sweetener helps these cupcakes stay moist, and the flavor of maple is perfect for these cupcakes!
• eggs – eggs help our cupcakes stay nice and fluffy, set them out ahead of time to get them to room temperature
• cinnamon & nutmeg – adding warm spices is crucial for carrot cake
• baking powder & salt – the usual suspects in most cake recipes
• dairy-free cream cheese – we are keeping these completely dairy-free with this cream cheese frosting that is made with Tofutti cream cheese

How to Make Carrot Cake Cupcakes

Step 1

Preheat the oven to 325 degrees. In a large bowl, whisk together the almond flour, salt, baking powder, cinnamon, nutmeg, eggs, maple syrup, and coconut oil. Whisk until there are no clumps.

Step 2

Next, add the carrots, walnuts, and raisins. Use a wooden spoon to stir it all together until evenly combined.

Step 3

Spray your muffin tin with non-stick spray, then spoon the batter into the muffin tray, filling them 3/4 of the way full. Then bake for 20-23 minutes, until you can insert a knife in the center and it comes out clean.

Step 4

While the cupcakes are cooling, make the cream cheese frosting. In a medium size bowl, combine the vegan cream cheese, vanilla extract, and maple syrup. Use a hand mixer to whip the frosting until it is smooth and creamy.

Step 5

Use a small spatula to smear about 1 tbsp of the frosting on each cupcake.

FAQ’s

How can I make my cream cheese frosting thick?

You obviously have to have cream cheese frosting when you make carrot cake. This vegan cream cheese frosting is so perfect with these cupcakes, and you can’t even tell that it is dairy-free. I used Tofutti dairy-free cream cheese, and it is definitely my favorite brand to use for this. It is creamy, thick, and has a really great traditional cream cheese flavor. I used maple syrup to naturally sweeten it, and to have similar flavors as the cupcakes.

What kind of carrots should I use in the recipe?

My best advice for any carrot cake recipe is to use whole carrots and shred them yourself. Do not use pre-packaged shredded carrots because they will be dry, resulting in dry cupcakes. And of course we always want MOIST cupcakes!

What is the best way to grate carrots for carrot cake?

The easiest way to grate carrots for this recipe is to use a box grater. Use the side with the larger grates, and you will end up with perfectly grated carrots every time. Just be careful and always pay attention when you are grating, you don’t want to grate your finger!

What spices do I use in carrot cake cupcakes?

I like to keep my carrot cake spices pretty simple and only use cinnamon and nutmeg. There are some recipes out there that add other spices like ginger and cloves, which you are absolutely free to add if you want that extra kick! But I personally love the simplicity of cinnamon and nutmeg.

How do you store gluten-free carrot cake cupcakes?

These cupcakes will stay the most fresh and moist if you store them in an airtight container in the fridge. They will last up to 5 days.

How do you make sure they stay moist?

The best way to keep these cupcakes moist is to shred your carrots yourself. They will hold their water content, and aren’t already dried out like pre-shredded carrots can be. Using a liquid sweetener like maple syrup, and the addition of coconut oil also help them stay soft and moist.

Can you use applesauce in the cupcakes?

You can replace the coconut oil with unsweetened applesauce in this recipe and it works perfectly! It is a great substitute if you are trying to reduce your oil intake in your diet.

Is it possible to add pineapple in the carrot cake cupcake?

I know there are a lot of carrot cake recipes that add pineapple, but I have personally never tried it in this recipe. I like the simplicity, and I want to be able to taste the carrots over everything else.

Is a dairy-free option available?

These healthy carrot cake cupcakes are completely dairy-free! If you follow the recipe exactly, and use a dairy-free cream cheese, then you won’t have to make any substitutions to make it dairy-free!

Looking for more cupcake and muffin recipes?

• (Grain-Free) Strawberry Shortcake Cupcakes
• Gluten-Free Lemon Poppy Seed Muffins
• Chocolate Chunk Raspberry Almond Muffins
• Chocolate Banana Protein Muffins
• Blueberry Banana Protein Muffins

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Gluten-Free Carrot Cake Cupcakes

These Gluten-Free Carrot Cake Cupcakes are a grain-free recipe and packed with carrots, walnuts, raisins, and warm spices. These deliciously moist cupcakes are naturally sweetened with maple syrup, and you would never know they are completely grain-free. Top them with a creamy dairy-free cream cheese frosting for a healthy treat!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12 cupcakes

Ingredients

• 1½ cups almond flour
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 eggs
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1½ cup grated carrots
• 2/3 cup chopped walnuts
• 1/3 cup raisins

Dairy-Free Cream Cheese Frosting

• 1 (8oz) package of dairy-free cream cheese (I used Tofutti)
• 3 tbsp pure maple syrup
• 1/4 tsp vanilla extract

Instructions

• Preheat the oven to 325 degrees. In a large bowl, whisk together the almond flour, salt, baking powder, cinnamon, nutmeg, eggs, maple syrup, and coconut oil. Whisk until there are no clumps.
• Next, add the carrots, walnuts, and raisins. Use a wooden spoon to stir it all together until evenly combined.
• Spray your muffin tin with non-stick spray (if you aren't using cupcake liners), then spoon the batter into the muffin tray, filling them 3/4 of the way full. Then bake for 20-23 minutes, until you can insert a knife in the center and it comes out clean.
• While the cupcakes are cooling, make the cream cheese frosting. In a medium size bowl, combine the vegan cream cheese, vanilla extract, and maple syrup. Use a hand mixer to whip the frosting until it is smooth and creamy.
• Use a small spatula to smear about 1 tbsp of the frosting on each cupcake.

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Why You’ll Love This Baked French Toast

I don’t know about you, but breakfast is my favorite. I don’t often have the luxury to sit and enjoy an indulgent, leisurely breakfast (as I’m sure you don’t either). So when I have a good excuse to make something special, I’m doing it! This Apple Chai Spiced Baked French Toast is the perfect holiday breakfast or brunch recipe!

• It is easy to make ahead! Just assemble the night before, keep it in the fridge, and bake the morning you are ready to serve. You will have a fresh, delicious breakfast that will feed a crowd.
• It is packed with delicious sweet apples, and warm chai spices. The contrast of those flavors is AMAZING. I also added in some dollops of (dairy-free) cream cheese into the mix, which makes the whole thing feel rich and indulgent. The creamy texture is so perfect.
• I think we love anything Fall flavored, right?! The chai spices are giving ALL the cozy vibes here.
• You can even take this to a brunch themed event because it travels well! (think bridal or baby shower) You can either bake it at your destination, or bake it before you leave and let it cool enough to handle it. It can be served warm, or at room temperature.
• It is RICH, CREAMY, SWEET, COZY, WARM.

Ingredients for Apple Chai Spiced Baked French Toast

• BREAD – of course I used my favorite gluten-free bread on the planet, Canyon Bakehouse. We have a loaf in our fridge or freezer at all times. I used their Ancient Grain loaf for this recipe, but you can use any type of bread you want. I love the earthy flavor and hearty texture that the ancient grains provide.
• EGGS – This helps everything hold together and gives it that custard consistency.
• NON-DAIRY MILK – You can use any type of milk you want, but I used unsweetened almond milk.
• APPLES – They add an extra sweetness and soft texture that goes perfectly with the chai spices.
• CHAI SPICES – Warm, cozy, and ALL the Fall vibes.
• CREAM CHEESE – I used Tofutti vegan cream cheese for this, but you can use regular if you are not dairy intolerant. Tofutti is my favorite brand for vegan cream cheese because it tastes like the real thing!
• MAPLE SYRUP – My favorite sweetener that I use in everything! It goes perfectly with all of the Fall flavors happening in this dish.
• VANILLA EXTRACT & SALT – These ingredients bring out SO much flavor in just about every sweet dish!
• COCONUT OIL – I used coconut oil to saute the apples, as well as rubbing the baking dish to prevent sticking, but butter works equally as well!

All you need are a few simple ingredients that result in BIG flavor!

Baked French Toast in 5 Easy Steps

One of my favorite times to make this type of dish is during the holidays, or for a special occasion when you have house full of guests and you want to make everyone a cozy breakfast.

STEP 1 – Prep your pan and chop up the bread – start by prepping a 9×13 inch pan by rubbing the entire bottom and sides with coconut oil, and then chop up an entire loaf of bread into 1-inch cubes.

STEP 2 – Make the egg custard mixture – combine the eggs, milk, vanilla, maple syrup, salt, and all of the chai spices in a medium sized bowl. Whisk until combined.

STEP 3 – Saute your apples – in a large skillet over medium heat, saute your apples in coconut oil and coconut sugar until they are soft.

STEP 4 – Combine everything together – Add the bread to the pan, spread dollops of cream cheese all over the bread, then add the apples over the top. Next, pour the egg mixture over the bread, making sure to cover all of the pieces.

STEP 5 – Let it sit, then bake – it is best to let the bread soak in the egg mixture for about 2+ hours, then softens the bread and lets all of the flavors come together. Then bake at 350 degrees for about 45-50 minutes, or until the top is golden brown.

Make it Ahead of Time

One of the best things about this recipe is that you can make it the night before to set yourself up for an easier morning. Simply assemble it all and store it in the fridge until the next morning. This allows the flavors to really soak into the bread, and you can bake it up the next morning for the perfect holiday breakfast.

How to Store & Freeze Baked French Toast

To Store: you can store the entire dish covered in foil in the fridge, or in an airtight container after you’ve cut it into squares. It will last about 3-4 days.

To Freeze: first, wrap individual slices (or the whole thing) in plastic wrap, then aluminum foil on top of that, and then place the french toast bake in a zip-top freezer bag. When you’re ready to serve it, just thaw in the refrigerator overnight and then heat in the oven at 350 degrees F for about 20 minutes or until heated through.

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Apple Chai Spiced Baked French Toast

Course Breakfast

Servings 8

Ingredients

French Toast

• 1 loaf of bread , cubed (*see notes)
• 9 large eggs
• 1/3 cup pure maple syrup
• 2 tsp vanilla extract
• 2 cups unsweetened non-dairy milk (I used almond milk)
• 1/4 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp ground ginger
• 4 oz plain cream cheese (I used Tofutti vegan cream cheese)
• 2 tbsp coconut oil , for the baking dish
• powdered sugar , optional for topping once baked

Sauteed Apples

• 3 medium sized red apples , cored and chopped
• 1 tbsp coconut oil
• 1 tbsp coconut sugar (you could also substitute with maple syrup)

Instructions

• Prep your pan and chop up the bread: start by prepping a 9×13 inch pan by rubbing the entire bottom and sides with coconut oil, and then chop up an entire loaf of bread into 1-inch cubes.
• Make the egg custard mixture by combining the eggs, milk, vanilla, maple syrup, salt, and all of the chai spices in a medium sized bowl. Whisk until combined.
• Preheat a large skillet over medium heat, melt the coconut oil, and add the chopped apples. Stir occasionally, and let them cook for 4-5 minutes. Sprinkle the coconut sugar over the top and cook for another 1-2 minutes, stirring frequently to prevent them from burning.
• Assemble your casserole: Place all of the bread in the bottom of the pan, add the apples over top and give it a gentle stir. Then add small dollops of the cream cheese all over the apple and bread mixture. You can either leave them on top, or press it down to nestle it into the bread. Then pour the egg mixture all over the top, making sure to soak all of the bread.
• Cover with foil, and let it sit for at least an hour. It is even better if you let it sit in the fridge overnight, the longer the better.
• When ready to bake, preheat the oven to 350 degrees. Leave the foil covering the top, and bake for 30 minutes. Then remove the foil, and bake for another 20-25 minutes, until it is golden brown on top.
• Let it cool for at least 15 minutes before cutting into it. Then when you want to serve, sprinkle some powdered sugar on top, or serve with more maple syrup and fruit!

Notes

• I used Canyon Bakehouse gluten-free bread, but any type of bread will work. I personally like heartier breads for baked french toast because they hold up to the moisture better. 

Looking for more Fall breakfast recipes?

• Paleo Gingerbread Pancakes
• (Grain-Free) Pumpkin Almond Bread
• Baked Pears with Cinnamon & Honey
• Pumpkin Oatmeal Breakfast Cookies
• (Dairy-Free) Gingerbread Latte
• Gluten-Free Pumpkin Spice Pancakes

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This post is sponsored by Canyon Bakehouse, they are truly my favorite bread company and we have a loaf in our house at all times. All opinions are my own, thank you for supporting The Wheatless Kitchen and the companies I work with.

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I love a simple quick bread that can be made in just one bowl. Less clean up, and more time to enjoy the amazing bread! This easy pumpkin bread is fluffy, super moist, nutrient-dense, and seriously delicious. I actually took my cinnamon banana bread recipe (a reader favorite!), and adapted it to make a pumpkin version. It requires a lot of the same ingredients, and uses many pantry staples that you probably already have on hand.

Ingredients for (Grain-Free) Pumpkin Almond Bread

I kept the ingredients simple, using lots of things that are in my other recipes. This is so that we aren’t always looking for fancy specialty ingredients and spending way more money than is needed.

• almond flour
• coconut flour
• baking powder & baking soda
• salt
• pumpkin pie spice (duh!)
• cardamom (for extra warm spices)
• canned pumpkin puree (not pumpkin pie filling)
• canned coconut milk
• pure maple syrup
• vanilla extract
• eggs
• coconut oil
• toppings: sliced almonds, pumpkin seeds (aka, pepitas)

How to make pumpkin almond bread

It comes together in just ONE bowl, and with only a few minutes of prep time!

• You can throw all of the ingredients right into a large mixing bowl (except for the toppings), and give it a good whisk until it all comes together into a smooth batter.
• Make sure you line a standard loaf pan with parchment paper. This makes it SO much easier to get it out, and ensures that it doesn’t stick to the pan and fall apart.
• Pour the batter into the loaf pan, and sprinkle the sliced almonds and pepitas all over the top. This makes for a really pretty presentation at the end, and adds a little crunch.
• Bake at 350 degrees for 45-50 minutes, until the center is cooked through.
• Remove it from the oven and let it cool for about 10 minutes before removing it from the pan.
• Carefully lift the parchment paper and transfer the loaf to a wire rack to cool for a few more minutes.
• Slice and enjoy!

I hope you love this cozy pumpkin bread as much as I do. Even my toddler gobbled it right up! My favorite way to enjoy it is with a cup of coffee and a little smear of vegan butter on top.

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(Grain-Free) Pumpkin Almond Bread

This gluten-free and dairy-free pumpkin almond bread is packed with warm spices and sweetened with a bit of pure maple syrup. The perfect cozy breakfast or snack!

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp cardamom
• 3/4 cup canned pumpkin puree (not pie filling)
• 1/4 cup pure maple syrup
• 1/3 cup canned coconut milk
• 2 tsp vanilla extract
• 3 eggs
• 1/3 cup melted coconut oil

Toppings

• 2 tbsp sliced almonds
• 2 tbsp pepitas (aka, pumpkin seeds)

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, combine all of the ingredients (except for the toppings).
• Whisk everything together until it becomes a smooth batter.
• Line a standard loaf pan with parchment paper. Just cut the parchment to the length of the pan, and lay in in flat, with some of the paper coming over the top. This will make it easier to lift the bread out of the pan after baking.
• Spray the sides of the pan with cooking spray, and pour the batter into the loaf pan. Sprinkle the almonds and pepitas all over the top, and bake for 45-50 minutes.
• You should be able to insert a knife into the center, and it come out clean. Then let cool for about 5-10 minutes before removing it from the pan. Once cooled slightly, gently lift the parchment paper, and transfer the bread to a wire rack to cool.
• Once cooled, slice and enjoy!

Looking for more pumpkin recipes?

• Pumpkin Oatmeal Breakfast Cookies
• Paleo Pumpkin Chocolate Chip Muffins
• (Gluten-Free) Pumpkin Spice Pancakes
• Raw (Vegan) Pumpkin Cheesecake Bites

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The post (Grain-Free) Pumpkin Almond Bread appeared first on The Wheatless Kitchen.

Cinnamon Raisin Almond Muffins

Almond flour is such a staple in my pantry. I use it in so many gluten-free baked goods because it is so versatile. You can use it in sweet and savory recipes, and it always yields a moist and fluffy muffin, cake, and pancake.

A lot of the time, almond flour is paired with another type of flour, but for this recipe, the ONLY kind of flour I used is almond. I normally pair coconut flour with the almond in most of my recipes, but I wanted to keep this as simple as possible. They are moist, light and fluffy, and don’t feel heavy at all.

They are only sweetened with a few tablespoons of honey, which lends a delicious flavor that pairs well with the cinnamon, and doesn’t make them overly sweet. And you also get that natural sweetness and chewy texture from the raisins.

Meal Prep Ahead of Time

The healthy fat and fiber in these muffins will keep you full for hours, and provide with the energy you need to get through your day. This is the perfect kind of muffin to make on a Sunday night, and you have breakfast and snacks ready to go for the rest of the week. Planning ahead makes life SO much easier.

Ingredients You’ll Need

The ingredients for these muffins are simple, and the whole recipe is made in just one bowl! If you have been baking gluten-free or paleo treats for some time now, you will definitely have all of these things in your pantry.

• almond flour
• cinnamon
• baking powder
• baking soda
• salt
• eggs
• unsweetened applesauce
• vanilla extract
• honey
• coconut oil
• raisins

I hope you love these simple muffins, always remember to tag me on Instagram is you make them! And let me know that you love them by leaving a 5-star review in the comments section!

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Cinnamon Raisin Almond Muffins

Course Dessert

Keyword cinnamon raisin, gluten free muffins, healthy muffins, paleo muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 muffins

Ingredients

• 2 ½ cups almond flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 3 tbsp honey
• 3 eggs
• 2 tbsp melted coconut oil
• 1/2 cup raisins

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, add all of the ingredients except for the raisins. Whisk until everything is evenly combined.
• Add the raisins and use a wooden spoon to fold them in.
• Spray a muffin pan with cooking spray (or line the pan with muffin cups), and spoon the batter into the pan, filling each muffin cup about 3/4 of the way to the top.
• Bake for 18-20 minutes, until the tops are golden brown. The muffins are done when they are slightly golden brown on top and you can stick a knife in the center and it come out clean.
• Remove from oven and let cool for about 5 minutes before removing them from the pan. After removing them from the pan, let cool on a wire rack before serving.

Looking for more muffin recipes?

• Gluten-Free Lemon Poppy Seed Muffins
• Chocolate Chunk Raspberry Almond Muffins
• Paleo Pumpkin Chocolate Chip Muffins
• Rosemary Cornbread Muffins

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It is perfect for a backyard summer dinner party, or even for an easy weeknight meal! You can serve it alongside perfectly roasted chicken or simple salmon if you want an added protein source.

I love to come up with fun variations for our weekly pizza night! This one is so perfect for the spring and summer months because it is packed with beautiful spring vegetables. It couldn’t be easier to throw together because I used my favorite gluten-free pizza crust mix from Bob’s Red Mill. And if you’re looking for more pizza night recipe ideas, try this Kale Pesto with Mushrooms version!

Spring Vegetable Sheet Pan Pizza

Instead of making two round pizza crusts like you normally would with this specific crust mix, I thought it would be so fun to make one giant sheet pan pizza. You just use your biggest rectangular sheet pan and press the dough all the way to the edges. You get one big pizza that you can cut into squares instead of triangles, a fun change up!

It is par-baked, and then baked again with all of the delicious vegetables on top. You end up with the most amazing crust that is chewy on the inside, and crunchy at the edges, with perfectly golden brown veggies on top.

Ingredients for a Spring Vegetable Pizza

• Bob’s Red Mill Gluten-Free Crust – This is my go-to pizza crust mix because it bakes up perfectly every time! But feel free to use any crust mix, or even homemade pizza crust if you have a favorite recipe.
• Vegan Cheese – I used vegan mozzarella underneath the vegetables to give it a little creaminess. A very thin layer of mozzarella works best for this because it doesn’t take away from the flavor of the vegetables. You can use any type of cheese you want, it doesn’t have to be vegan cheese.
• Asparagus – Cut them into about 1-inch pieces.
• Bell Pepper – I used baby bell peppers, but you can use regular ones too.
• Frozen Peas – You can’t have a spring pizza without peas!
• Jarred Artichokes – These add an unexpected flavor, and it is a game changer!
• Extra Virgin Olive Oil – You drizzle the oil all over the veggies before baking and it adds so much flavor.
• Garlic Powder – I added this to the crust, as well as on top of the vegetables.
• Dried Basil – Same with the basil, in the crust and on top!
• Salt & Pepper – of course the staples.

How To Make A Sheet Pan Pizza

• Start by making your dough for the crust. I used Bob’s Red Mill, so I followed the instructions on the back of the package. The only thing I added was the garlic powder and dried basil for extra flavor. I just mixed up all of my ingredients and let the dough rise for about 30 minutes.
• Once your dough is ready to be cooked, grab your largest sheet pan (I used a 16×11 inch baking sheet). Drizzle a couple of tablespoons of olive oil all over the sheet pan, then use your hand or a brush to spread it all over. This will prevent your dough from sticking.
• Transfer the dough to the middle of the sheet pan and use your fingers to gently spread it out all the way to the edges. This will take a little bit of patience because GF dough tends to be a little sticky. Just wet your hands with water, it will prevent it from sticking to your hands. Make sure that the dough is in an even layer across the pan.
• Bake the crust for 7 minutes at 425 degrees, this will par-bake before we add the vegetables.
• In the meantime, prep your vegetables by chopping the asparagus into 1-inch pieces, slicing the peppers, and rough chopping the artichokes.
• Take the pizza crust out and add the cheese all over the top. Next, add the asparagus, peppers, peas, and artichokes, spreading them out evenly.
• Season the vegetables with garlic powder, dried basil, salt, and pepper. Drizzle about 2 tbsp of olive oil all over the vegetables.
• Put the pizza back in the oven and bake for another 15-18 minutes at 425 degrees. You want there to be a slightly brown and crispy crust on the outside, and the vegetables should be a nice golden brown.
• Allow it to cool for a few minutes before you cut it into even squares and enjoy!

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Spring Vegetable Sheet Pan Pizza

This Spring Vegetable Sheet Pan Pizza tastes like something between a pizza and a focaccia bread. Gluten-free crust, cooked on a large sheet pan, and topped with cheese, asparagus, peas, artichokes, and peppers. Veggie and flavor packed!

Servings 8

Ingredients

Crust

• 1 pkg Bob's Red Mill Pizza Crust Mix (this mix is 16oz total, you use all of it)
• 2 eggs
• 2 tbsp olive oil
• 1.5 cups water
• 1 tsp dried basil
• 1/2 tsp garlic powder

Toppings

• 1 bunch asparagus , cut into 1-inch pieces
• 1/2 cup sliced bell peppers
• 1/3 cup frozen peas
• 10 oz jar artichoke hearts , drained and rough chopped
• 1/2 cup vegan mozzarella
• 1/4 cup extra virgin olive oil , divided
• 1 tsp dried basil
• 1/2 tsp garlic powder
• pinch of salt & pepper

Instructions

• Start by making your dough for the crust. I used Bob's Red Mill, so I followed the instructions on the back of the package. The only thing I added was the garlic powder and dried basil for extra flavor. I just mixed up all of my ingredients and let the dough rise for about 30 minutes. (Follow the directions of your crust mix)
• Preheat the oven to 425 degrees. Once your dough is ready to be cooked, grab your largest sheet pan (I used a 16×11 inch baking sheet). Drizzle about 2 tablespoons of olive oil all over the sheet pan, then use your hand or a brush to spread it all over. This will prevent your dough from sticking.
• Transfer the dough to the middle of the sheet pan and use your fingers to gently spread it out all the way to the edges. This will take a little bit of patience because GF dough tends to be a little sticky. Just wet your hands with water, it will prevent it from sticking to your hands. Make sure that the dough is in an even layer across the pan. 
• Bake the crust for 7 minutes at 425 degrees, this will par-bake before we add the vegetables. 
• In the meantime, prep your vegetables by chopping the asparagus into 1-inch pieces, slicing the peppers, and rough chopping the artichokes.
• Take the pizza crust out and add the cheese all over the top. Next, add the asparagus, peppers, peas, and artichokes, spreading them out evenly. 
• Season the vegetables with garlic powder, dried basil, salt, and pepper. Drizzle about 2 tbsp of olive oil all over the vegetables. Put the pizza back in the oven and bake for another 15-18 minutes at 425 degrees. You want there to be a slightly brown and crispy crust on the outside, and the vegetables should be a nice golden brown.
• Allow it to cool for a few minutes before you cut it into even squares and enjoy!

Looking for more pizza recipes?

• Caramelized Onion & Goat Cheese Pizza
• Grain-Free Pizza with Chicken, Mushrooms & Goat Cheese
• Gluten-Free Mediterranean Flatbread Pizza
• Gluten-Free Pizza Night

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Leave a 5-star rating in the comments below!

The post Spring Vegetable Sheet Pan Pizza appeared first on The Wheatless Kitchen.

Lemon flavored baked goods are some of my husband’s favorites, so he was pumped when I told him I was making these muffins. And I was pumped that they were going to be so easy to throw together. They only require a few super simple ingredients, and what makes them so easy is that I used my favorite boxed baking mix from Now Foods. Their Gluten-Free Pancake & Baking Mix is my go-to if I’m not using a singular flour like almond or coconut flour.

I love the healthy ingredients in this flour mix, and you can use it for more than just muffins, it makes amazing pancakes too! I have done tons of different flavors of pancakes and muffins with this mix, and they come out perfectly every single time.

Gluten-Free Lemon Poppy Seed Muffins Recipe

They are so fluffy and chewy, which is how muffins should always be, in my opinion. They are bursting with fresh lemon flavor, and the poppy seeds give them a nice slightly crunchy texture too.

Lemon Poppy Seed Muffin Ingredients

• NOW Foods Gluten-Free Pancake & Baking Mix – the perfect boxed mix for when you need an easy, healthy baking recipe.
• coconut oil – I love using coconut oil in pretty much all of my baking recipes, it gives a subtly sweet flavor and is a healthier neutral flavored oil option.
• eggs – to help give that fluffy, cakey texture.
• non-dairy milk – you can use any kind of non-dairy milk, just make sure you are using one that is unsweetened.
• monk fruit sweetener – I wanted to make this a low sugar option so that we can help out our blood sugar levels and still enjoy delicious baked goods. Monk fruit sweetener is one of my favorites because you can use it in the same way you would regular sugar, but it will not give you a blood sugar spike.
• vanilla extract – baked goods just aren’t the same without a little bit of vanilla extract.
• lemon zest – the zest lends so much more flavor than the juice in this recipe, the oils in zest just bring out the bright lemon flavor.
• poppy seeds – I love the texture that poppy seeds add to these muffins.

How to Make Lemon Poppy Seed Muffins

STEP 1

In a large mixing bowl, combine the baking mix, monk fruit sweetener, and poppy seeds and whisk to combine.

STEP 2

Then, in a smaller bowl, combine the eggs, coconut oil, milk, vanilla extract, and lemon zest. Whisk to combine.

STEP 3

Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter with no clumps. Next, pour the muffin batter into muffin cups that have been sprayed with non-stick spray (or you could use muffin liners).

STEP 4

Bake the muffins in a 350 degree oven for 20-25 minutes. When they are done, a toothpick inserted into the center should come out clean. Let them cool slightly, remove from the pan, and then let them cool on a wire rack.

How long will the muffins stay fresh?

I would eat them within about 5 days or so, that way they are the most fresh. Just keep them in an airtight container and you are good to go!

Can you freeze lemon poppy seed muffins?

Yes! Freeze them in an airtight container for up to 3 months. Your options for warming them up are either thawing them at room temperature, pop them in the microwave for a few seconds, or in a 300 degree oven for 5-10 minutes.

This post is sponsored by Now Foods, thank you for supporting The Wheatless Kitchen and the brands that I choose to work with. I have loved Now Foods products for years, and all opinions are my own.

Use code ‘CANDACE‘ to get 20% off all NOW products!

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Gluten-Free Lemon Poppy Seed Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 muffins

Ingredients

• 1 ½ cups NOW Foods Gluten-Free Baking & Pancake Mix
• ½ cup granulated monk fruit sweetener
• 1 large egg
• 1 ½ cups unsweetened non-dairy milk
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• 3 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp poppy seeds

Instructions

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, monk fruit sweetener, and poppy seeds. Whisk to combine.
• In a smaller mixing bowl, combine the egg, coconut oil, milk, vanilla extract, and lemon zest and juice. Whisk to combine.
• Pour the wet ingredients into the dry ingredients and whisk to combine, until all of the big clumps are gone. Be careful not to overmix, just whisk until it is all evenly combined.
• Spray a muffin pan with non-stick spray (or use muffin liners), and pour the batter into the muffin cups until they are 3/4 full.
• Bake for 20-25 minutes, until a toothpick inserted comes out clean.
• Remove from the oven and let them cool for 5 minutes, then remove them from the pan and let them cool completely on a wire rack.

Looking for more muffin or cupcake recipes?

• Chocolate Chunk Raspberry Almond Muffins
• Chocolate Banana Protein Muffins
• Zucchini & Sun-Dried Tomato Muffins
• [Paleo] Pumpkin Chocolate Chip Muffins
• Carrot Cake Cupcakes

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The post Gluten-Free Lemon Poppy Seed Muffins appeared first on The Wheatless Kitchen.