Gluten-Free; Fruit, Nut, Berry, Chocolate Chip Muffins


I literally call these my clean out the pantry muffins-they are so simple to make and pretty much impossible to mess up. A basic muffin recipe with a cup of your favorite “add-ins” you really can’t go wrong. These little muffins are great for a quick breakfast on the go or as a side to a fruit/veggie platter at lunch. Make. Freeze. Eat. 

Gluten Free, Dairy Free, Allergies, Food, Recipe
Gluten Free Fruit, Nut, Berry, Chip Muffins
Yields: 12 muffins

Ingredients –

  •  1 1/2 C Gluten Free All Purpose Flour Blend * (recipe below)
  • 1/8 tsp. Xanthum Gum
  • ½ tsp. Salt
  • 2 tsp. Baking Powder
  •  ½ tsp. Cinnamon
  •  1/8 tsp. Ground Nutmeg
  • 2 Eggs
  • 3 T Honey
  • 1 tsp. Pure Vanilla Extract
  • ¼ C oil (I use coconut or grape-seed oil)
  •  ¾ C Juice (I have used everything from coconut water to lemon juice-be creative)
  •  Approximately 1 C total filling/add-ins (berries, fruits, nuts, chocolate chips, etc…)**
  •  Muffin / Cupcake Liners

Instructions –

1. Preheat oven to 375 degrees F.

2. In a large bowl with a fork or whisk, mix together the GF Flour Blend, Xanthum Gum, Salt, Baking Powder, Cinnamon and Nutmeg until well incorporated.

3. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and juice. Mix the dry ingredients and wet ingredients together –mix just until blended. Add filling ingredients/add-ins

4. Line a muffin pan with liners (I spray my muffin liners to prevent sticking) ¾ of the way full with batter.  

5. Slide tray of muffins into preheated oven and bake 12-15 minutes or until a toothpick comes out clean. Serve warm or at room temperature- (I usually freeze mine for later use).

*Gluten Free All Purpose Flour Blend – Equal parts brown rice flour, sorghum flour and tapioca starch mixed until well blended. I mix a batch of this GF All Purpose flour and keep it stored in a sealed plastic container in my freezer.

** Some “fillings/add-ins” to consider (use 1 cup of any combination of the following) – Blueberries; mashed bananas & chopped walnuts; diced strawberries; peeled & diced pears; raisins & chopped pecans; grated carrots, zucchini & raisins; pecans & peanut butter chip; Craisins & chocolate chips or blueberry & white chocolate chips. 

Gluten-Free Chocolate Chip Cookies




Gluten Free Chocolate Chip Cookies; Quick and Easy - Make ahead and freeze for laterGluten Free Chocolate Chip Cookies

If your kids are like mine chances are they eat all the time. Whenever possible I try not to give them prepackaged processed foods but rather have special treats on hand ready to go at all times. These cookies are quick, economical, and super convenient to make, freeze, and serve most any day of the week.

Yields: 16-20 cookies
Ingredients

  • 2/3 C Gluten Free All Purpose Flour Blend * (recipe below)
  • 1/8 tsp. Xanthum Gum
  •  ½ C Almond Flour
  •  ½ tsp. Baking Soda
  •  ¼ tsp. Salt
  •  ¼ tsp. Ground Nutmeg
  • 1 stick Butter – slightly colder than room temperature
  • 1 Egg
  • ¼ C Brown Sugar
  •  ¼ C White Sugar
  •  1 tsp. Vanilla
  •  ¾ C Chocolate Chips, White Chocolate Chips, or Peanut butter chips

Instructions
1. Preheat oven to 375 degrees F.
2. In a small bowl, mix together the GF Flour Blend, Xanthum Gum, Almond Flour, Baking Soda, Salt and Nutmeg with a hand-held whisk until well incorporated.
3. In a large bowl, cream butter (make sure your butter is not too warm, as the butter temperature is ‘key‘ to making good cookies. Butter that is too warm will make for a flat cookie and too cold will simply make for a clumpy dough. I find leaving it on the counter for approximately 45 minutes to be just about the right time).
4. Add the egg, both sugars and vanilla to the butter until well blended. 

5. With an electric mixer on low, add the flour mixture (I add mine all at once but you can do it in smaller batches if desired) to the butter mixture.
6. With a large spatula, fold in the chocolate chips.
7. Chill batter for 10 – 15 minutes.
8. Drop spoonfuls of batter on an un-greased cookie sheet (I cover mine in parchment paper for easy cleanup) and bake for 7-9 minutes.
9. Transfer cookies to cooling rack before storing**.

*Gluten Free All Purpose Flour Blend – Equal parts brown rice flour, sorghum flour and tapioca starch mixed until well blended.

**I double and triple this recipe anytime I make it then, freeze big chocolate chip cookie dough balls wrapped in plastic wrap for future use. (see picture above) This way I am only 20-25 minutes from homemade cookies anytime my kids want them.
Gluten Free Chocolate Chip Cookies; Quick and Easy - Make ahead and freeze for later

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Print the recipe here

Gf/Df Peanut Butter Chocolate Chip Cookies

Sit down, grab a cup of coffee (or tea) and make up a batch of these yummy cookies for you and your kids to enjoy this afternoon. They are so easy, quick, and yummy! The perfect pick me for after school or just because.

Peanut Butter Chocolate Chip
(The BEST part they are dairy free and gluten free too!) 

Preheat Oven to 350 degrees.

Ingredients
1C. Peanut Butter
3/4 C. Sugar
1/2 tsp baking soda
1 egg
1/2-3/4C Chocolate chips (can use regular or dairy free)

Mix all ingredients together. Then drop by a spoonful on a parchment paper lined cookie sheet (for easy cleanup) !

Bake for 12-15 minutes! THAT’S IT!

(Next time I make these I will be trying a sugar substitute. Please, let me know if you beat me to it! I would love to hear from you)