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Muffins With Individualized Toppings {Grain/Dairy/Soy/Refined Sugar Free}


About once a week I make some kind of breakfast cookie, cake, or muffin for my family to eat on throughout the week. Last week I made these breakfast cookies from Against All Grain. And after 5 or 6 days of eating them with breakfast when I told my family, “we still have breakfast cookies in the freezer” they moaned and said, “What else do we have?”

So this week I decided to make something that would make everybody happy all week long – muffins with individual toppings!Β It’s a win-win for me because everyone can be happy while I only have to make one muffin recipe.Β Not only do we have variety, but I can make muffins with less sweet toppings for me and the hubby to enjoy and sweeter topping like chocolate chips and raisins for the kids πŸ™‚

Here are the toppings I used, but feel free to use whatever you and your family like:
-Walnuts with coconut palm sugar
-Frozen Blueberries
-Enjoy Life Mini Chocolate Chips
-Raisins



 
Prep time
Cook time
Total time
 
Ingredients
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • ¾ C Arrowroot Flour
  • 1½ Tsp. Baking Powder (click here for grain free recipe)
  • ¼ Tsp. Sea Salt
  • ¼ Tsp. Cinnamon
  • 3 Large Eggs
  • ⅓ C Unsweetened Applesauce
  • 3 Tbsp. Earth Balance Coconut Spread or Coconut Oil, softened
  • ⅓ C Almond Butter
  • ½ C Honey
  • 2 Tsp. Gluten Free Vanilla
  • Toppings Of Choice
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with paper cups or spray with cooking oil. Set aside.
  3. Mix together all the dry ingredients... almond flour, arrowroot, baking powder, salt, and cinnamon until they are one beautiful flour.
  4. In a large mixing bowl, beat the coconut spread, applesauce, honey, and almond butter until well combined. (If using Grapeseed oil instead of applesauce, butter, and oil- Mix all the wet ingredients in a separate bowl. Then stir wet ingredients into dry. Proceed onto step 7)
  5. Add the eggs to the wet ingredients, one at a time, scraping down the bowl as necessary. Then add the vanilla.
  6. Slowly beat in the dry ingredients until well combined.
  7. Evenly divide the batter into 12 baking cups. Add toppings. If using frozen fruit, coat in arrowroot flour before dropping into batter and don't drop in more than 5-6 berries per cup or it will make the batter too wet.
  8. Bake 15 - 20 minutes or until nicely browned. Cool completely.

Here’s some of my picts while bakings πŸ™‚

this post is part of Fat Tuesday, Gluten Free Wednesdays, Slightly Indulgent Tuesdays, Gluten Free Fridays and Allergy Free Wednesdays

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Comments

  1. Looks Great, variety is the spice of life!

  2. I can’t wait to try these. I have been dreading breakfast lately. I’ll let you know how they end up πŸ™‚

  3. The the individualized toppings!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! πŸ™‚
    I hope to see you again this week!

    This week is sponsored by Sugar and Spice Market! They are giving away a package of their gluten free sugar cookie mix and a package of their gluten free pancake/waffle mix! It is just in time for the holidays!

    Link up starts tomorrow (thursday) at 7:05pm eastern time! Cindy from vegetarianmamma.com

  4. thanks for sharing.

  5. My muffins always sink :'( But if I up the raising agent they taste “fizzy”… But I’ll try this recipe… there’s always hope! Especially when muffins are involved πŸ™‚

    • Cassidy says:

      Do all of your muffins sink or just this recipe? If its all muffins check your oven temperature. When we first moved all of my muffins sank as well and my oven ended up being 25 degrees hotter than it should be. Also buy new baking soda and baking powder because it will go bad after awhile. …if it’s just this recipe please let me know and I will try to troubleshoot for you πŸ™‚

      -Cassidy

      • No it’s only since I’ve ditched grains & sugar in my baking that nothing seems to rise anymore. Muffins, cupcakes etc used to rise beautifully before, and I’ve checked my oven since. Maybe my raising agents are a bit geriatric, I don’t bake as often, so maybe you’re right, I should ditch them. I suppose it’s also just one of the sacrifices to baking without gluten… I haven’t tried your recipe yet, but holding thumbs. Thanks for the advice, maybe I’ll double check my oven temp again…

        Jax

  6. Hi Cassidy. These are great! Love your ingredients. And I love how you made individual toppings. So smart!!

    • Cassidy says:

      Thanks Amber! I make these about once a month and keep ’em in the freezer for to-go snack or to eat with breakfast. The chocolate chip ones are always the first to go πŸ™‚

      XO,
      Cassidy

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