Grain & Nut Free Muffins with 3 variations

Grain & Nut Free Muffins with 3 variations

Yields18 ServingsCategory


  cup coconut flour
 ¼ cup arrowroot
 1 1/2 tsp ground cinnamon
 1 tsp baking powder
 ½ tsp sea salt
 3 eggs
 ½ cup plant based milk or water
 ½ cup coconut sugar
 ¼ cup maple syrup
 ¼ cup melted coconut oil or avocado oil
 2 tsp vanilla



Preheat your oven to 350 degrees. Mix dry ingredients together in 1 bowl. Mix wet ingredients together in another bowl. Combine wet and dry. Mix until smooth. Fill muffin cups 1⁄2 way; add 1 tsp cinnamon swirl filling and then fill 3⁄4 of the way up with batter. Add another 1⁄2-1 tsp cinnamon swirl and use a toothpick to swirl it into the batter.


Bake for 22-25 minutes


1- Cinnamon Swirl :

1/4 c unsweetened Apple sauce
1/4 c coconut sugar
2 tsp cinnamon

Scoop batter into muffin cups 1/2 way and add 1⁄2-1 tsp cinnamon swirl mixture add more batter until 3/4 full and swirl top using toothpick


Fill 3/4 way full and add 1/2- 1 tsp cinnamon mixture and use a toothpick to swirl it in


2- Chocolate chip/ chocolate shavings

Add mini 1⁄2 c chocolate chips to the batter


Shave or chunk thin prices from a bar of 70 percent chocolate. About 2/3 cup. Place 1/3 cup inside the batter. After dividing the muffins top each muffin with shaving before baking.


3- blistering blueberries.

Divide the batter into muffins cups. Place 4-5 fresh blueberries into each muffin before baking. ( frozen blueberries will bleed and give off too much liquid)

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