Amazing Bran Muffins Recipe
This Bran Muffins recipe is an easy and delicious breakfast or grab-and-go snack! These muffins are full of fiber and are so soft, moist, and flavorful! You won’t be able to stop at just one when you try these tender muffins. Since they're so easy to make it's a recipe I love to whip up with my kids. These homemade muffins are a great breakfast treat and my boys love them in their lunchbox! By the way, you can totally add raisins, nuts, blueberries, or any of your favorites to make this recipe your own.
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How to Make Almond Flour Banana Bread
This easy recipe for almond flour banana bread is moist, tender, and full of banana flavor. This healthy banana bread recipe is also naturally gluten-free, grain-free, and dairy-free. The recipe also includes a how-to video!
INGREDIENTS FOR MAKING ALMOND FLOUR BANANA BREAD:
► Bananas
► Almond Flour
► Eggs
► Granulated Sugar
► Baking Soda
► Baking Powder
► Salt
► Ground Cinnamon
► Pure Vanilla Extract
Full recipe ⬇️⬇️
#almondflour #glutenfree #mamaknowsglutenfree
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????️ABOUT MAMA KNOWS GLUTEN FREE
Hi, I’m Audrey Roberts the creator of Mama Knows Gluten Free and the author of the best-selling The Everything Gluten-Free & Dairy-Free Cookbook. I love sharing the gluten-free recipes I make for my family and helping others! My gluten-free recipes are simple, delicious, and use easy-to-find ingredients that won’t break your budget. I also have dairy-free and vegan options for my recipes on my website. I hope my sharing these recipe videos will help to make baking and cooking gluten-free easier for you!
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Coconut Flour Blueberry Muffins Recipe - Gluten Free, Dairy Free, Paleo
⇩ Open For Recipe Notes and Ingredients Measurements ⇩
Healthy and filling coconut flour blueberry muffins recipe. Paleo, grain free, gluten free and dairy free muffins.
To make these completely paleo cut out the protein powder I used and either replace it with a paleo protein powder or just skip it. If you choose to skip it you might want to adjust the recipe and add a bit more honey to taste.
Enjoy :)
#coconutflourrecipes #lowcarb #paleorecipes
Bake at 350 F. for about 20 minutes or until golden brown
Ingredients Measurements:
1 cup coconut flour
1 cup dairy free milk (I used almondmilk)
2 eggs
2 tablespoons peanut butter (or nut butter of choice)
1 tablespoon baking powder
1 scoop Orgain vanilla protein powder (or protein powder of choice)
1/2 teaspoon vanilla extract
sprinkle of salt
about 3/4 cup blueberries (fresh or frozen) or you could try it with other berries :)
Super Moist Gluten Free Vegan Vanilla Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Super Moist Gluten Free Vegan Vanilla Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Eggless Vanilla Cupcakes. Gluten free Vanilla Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These SIMPLE GLUTEN FREE VEGAN VANILLA CUPCAKES are super moist and easy to make.
Makes 6 cupcakes.
✅Please turn on subtitles/captions for more details.
✅ Ingredients:
1/2 cup-1 tbsp (85 g) Superfine Granulated Sugar
1/2 cup (120 ml) Water, room temperature
2 tbsp (30 ml) Vegetable Oil
1 cup (130 g) Gluten Free Flour (I used Robin Hood Gluten free all purpose flour blend with xanthan gum included, not sponsored)
1 tsp (4 g) Baking Powder
1/4 tsp (1.25 g) Baking Soda
1 tsp (5 ml) Vanilla Extract
1 tsp (5 ml) Lemon Juice
* I highly recommend using a scale to measure the gluten free flour and sugar for this recipe.
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
Bake at 330oF (165oC), rack middle position, 20-22 minutes, or until toothpick inserted in the middle of cake comes out clean.
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Buckwheat Breakfast Muffins Recipe | Gluten Free Muffins Recipe | The Sweetest Journey
Learn how to make a delicious breakfast muffin with buckwheat flour, sweetened naturally, and with no eggs, and no dairy.
Ingredients:
1 Cup Mashed Banana (About 2 Bananas)
2 Tablespoons Honey or Maple Syrup (30ml)
1/2 Cup Unsweetened Natural Peanut Butter (128g)
3/4 Cup Buckwheat Flour (90g)
1 Teaspoon Baking Powder (5g)
1/4 Teaspoon Baking Soda (1.25g)
1 Cup Chopped Strawberries (150g)
Directions:
1. In a mixing bowl, whisk together the banana, honey and peanut butter until well combined. Stir in the buckwheat flour, baking powder, and baking soda just until combined. Fold in the strawberries. Grease a muffin tin with butter or cooking spray or line with paper liners. Fill each cup about 3/4 full with batter. Bake in a preheated oven at 350F for 15-20 minutes or until an inserted toothpick comes out clean. Let stand in tin 5 minutes then remove to a wire rack to cool completely.
| Makes about 9 muffins
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Baked Apple Oatmeal Cups | Easy + Healthy Muffins
These easy + healthy Baked Apple Oatmeal Cups make a delicious grab-and-go seasonal breakfast. Think apple pie mixed with oats baked into a yummy muffin. I also love adding them to my meal prep because then I can make them ahead and have them ready for a busy morning or I can pop them into lunch boxes as a kid-friendly afternoon snack.
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BAKED APPLE OATMEAL CUPS RECIPE
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup organic buttermilk (you can sub any milk you prefer)
2 eggs, beaten
1/2 cup applesauce (I used cinnamon applesauce)
1 large apple, chopped (1 heaping cup)
1/4 cup raisins
Preheat oven to 350ºF. Spray a 12-count muffin pan with non-stick cooking spray or coat with coconut oil and set aside.
In a large bowl combine oats, baking powder, cinnamon, buttermilk, eggs, and applesauce. Mix together until everything is well incorporated.
Add in chopped apple and raisins and gently toss until they are evenly distributed throughout the batter.
Divide batter amongst all 12 muffin cups and pop in the oven for 25-30 minutes or until they have set through and are golden brown on top.
Cool and enjoy.
*I like to store these in an airtight container and keep them in the fridge. They will last a good week stored this way.
Nutrients per cup: Calories: 123; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 33mg; Sodium: 77mg Carbohydrate: 20.9g; Dietary Fiber: 2.8g; Sugars: 6g; Protein: 4.2g
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