#glutenfreemuffins

These gluten-free dark chocolate cherry muffins are a delightful treat that combines the richness of dark chocolate with the sweet-tartness of dried cherries. Perfect for a snack or dessert, and suitable for those with gluten sensitivities.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 cup milk dairy or non-dairy. 1 teaspoon vanilla extract. 1 cup dark chocolate chips. 1 cup dried cherries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. In another bowl, beat the eggs and then add the melted butter, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips and dried cherries into the muffin batter. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free dark chocolate cherry muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

The sweet strawberries and sour rhubarb in these vegan gluten-free muffins make them taste great. They are a tasty treat for breakfast or a snack, and they are great for people who are vegan or can't have gluten.

Ingredients: 2 cups gluten-free flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup diced strawberries. 1 cup diced rhubarb.

Instructions: Warm the oven up to 375F 190C and put paper liners in a muffin tin. Gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl using a whisk. Put almond milk, melted coconut oil, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Mix in the rhubarb and strawberry dices. Fill up each muffin tin about two thirds of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

These gluten-free muffins can be used for many things and are simple to make. You can make three different kinds with just one batter, so everyone can find something they like. This is a great quick breakfast or snack to take with you.

Ingredients: 1 cup gluten-free pancake mix. 1/2 cup almond milk or any non-dairy milk. 1 egg. 2 tablespoons maple syrup. 2 tablespoons melted coconut oil. Optional mix-ins: blueberries, chocolate chips, sliced bananas.

Instructions: Preheat the oven to 350F 175C. Grease a muffin tin or line with muffin liners. In a mixing bowl, combine the gluten-free pancake mix, almond milk, egg, maple syrup, and melted coconut oil. Stir until smooth. Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, add your choice of mix-ins to each muffin cup, gently pressing them into the batter. Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!

Prep Time: 10 minutes

Cook Time: 15-18

These double chocolate zucchini muffins are a tasty treat that is also vegan and gluten-free. They are also very moist and tasty. Having them is a great way to sneak in some veggies while still giving in to your chocolate cravings.

Ingredients: 1 1/2 cups grated zucchini. 1 1/4 cups gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut sugar. 1/4 cup vegan chocolate chips. 1/4 cup unsweetened applesauce. 1/4 cup almond milk or any plant-based milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the grated zucchini, almond milk, applesauce, melted coconut oil, and vanilla extract. In a separate bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the vegan chocolate chips. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious, moist, vegan, and gluten-free double chocolate zucchini muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

You can enjoy these Cherry Chocolate Coconut Flour Muffins without worrying about gluten or dairy. They taste great because they have the flavors of cherries and dark chocolate mixed with the nutty goodness of coconut flour. You can eat them for breakfast or as a healthy snack.

Ingredients: 1/2 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 4 large eggs. 1/2 cup coconut oil, melted. 1/2 cup honey. 1 teaspoon vanilla extract. 1/2 cup fresh or frozen cherries, pitted and chopped. 1/4 cup dark chocolate chips. 2 tablespoons shredded coconut optional.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a mixing bowl, combine the coconut flour, cocoa powder, baking powder, and salt. In another bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the chopped cherries and dark chocolate chips. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle shredded coconut on top of each muffin if desired. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your Cherry Chocolate Coconut Flour Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes