27 Gluten Free Dairy Free Muffins Recipes Soft And Moist

I built this post because gluten free and dairy free eating can feel limiting, especially when you want something comforting for breakfast or a quick snack. I want you to have muffins that taste like real bakery fare—soft, moist, and easy to pull together. This collection of 27 gluten free dairy free muffins shows you can have flavor and texture without gluten or dairy.

If you cook for kids with allergies, or you follow a dairy free or gluten free lifestyle, this is for you. If you like simple swaps that keep ingredients clean and your mornings calm, you’ll feel right at home here.

Here you’ll find 27 muffins that stay soft and moist from the first bite to the last crumb. The recipes lean on friendly ingredients like almond flour, oats, and mashed banana instead of wheat. You’ll see options that are naturally dairy free and many that can be made vegan with a quick egg substitute. Each recipe includes practical tips to keep moisture, bake evenly, and make extras for busy days.

Flavors cover fruit and spice without dairy or gluten getting in the way. Think blueberry lemon, apple cinnamon, chocolate chip, or cinnamon sugar. The muffins are pantry friendly, using everyday ingredients you already have. I also share tricks to avoid dry crumbs, like a touch of applesauce or a dairy free yogurt substitute, and how to test for doneness so you don’t overbake.

Here is how to use this post. Scan for a flavor that sounds good, pull your ingredients, and bake a batch. Many recipes can be ready in under 30 minutes, and you can freeze extras for quick, weekday mornings. You can tweak sweetness and texture by adjusting sugar or trying different dairy free milks.

Give one a try this week and tell me which you love most. If you try a recipe, drop a comment with your favorite flavor or tip. Share the muffins with friends who are gluten free or dairy free, and spread the goodness of soft and moist muffins that are easy to make.

1. Banana Oatmeal Muffins

If you want a muffin that fits gluten-free and dairy-free needs, you’ll love this. Banana Oatmeal Muffins use ripe bananas and oats for sweetness and texture. They bake up tender and kid-friendly with simple, quick prep you can follow. They stay soft in a lunchbox and stay fresh for days. Plus, you can tweak them with a few extras if you like.

Servings: 12 muffins • Total time: 30 minutes

Ingredients

– 2 ripe bananas, mashed

– 1 1/2 cups gluten-free oats

– 1 cup almond milk

– 1/4 cup maple syrup

– 1 tsp baking powder

– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with liners.

2. In a large bowl, mix mashed bananas, oats, almond milk, maple syrup, baking powder, and vanilla until just combined.

3. The batter will be a bit chunky.

4. Fill each liner about 3/4 full.

5. Bake for 20 minutes, or until a toothpick comes out clean.

6. Let muffins cool a few minutes before you eat.

Tips

– Use very ripe bananas for extra sweetness.

– Stir in chopped nuts or dairy-free chocolate chips if you want more flavor.

– Freeze baked muffins for up to 3 months for easy grab-and-go snacks.

2. Blueberry Almond Muffins

Blueberry Almond Muffins are a quick gluten free and dairy free option for breakfast or a snack. They burst with juicy blueberries and a nutty almond flavor. Almond milk and almond flour keep them moist and tender. They mix up fast and taste great warm, even for picky eaters. Here is a simple plan you can use today to bake them at home.

– Gluten free and dairy free

– Moist and soft

– Easy to mix

– Kid friendly

Ingredients

– 2 cups almond flour

– 1 cup blueberries (fresh or frozen)

– 1 cup almond milk

– 2 tbsp maple syrup

– 1 tsp baking soda

– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2. In a bowl, whisk almond flour, baking soda, and salt.

3. In another bowl, mix almond milk and maple syrup. Toss blueberries with 1 tbsp almond flour to prevent sinking, then fold into the wet mix.

4. Combine wet and dry until just moistened.

5. Fill liners about 3/4 full.

6. Bake 18 minutes, or until a toothpick comes out clean.

7. Let muffins cool briefly before you eat.

Storage tips: They stay moist for days and freeze well for quick future breakfasts.

3. Pumpkin Spice Muffins

Craving a cozy fall treat you can enjoy any day? These Pumpkin Spice Muffins hit the spot. They stay soft and moist thanks to pumpkin puree. They are dairy-free and gluten-free, so most diets can enjoy them. The warm aroma of cinnamon and pumpkin fills your kitchen as you bake.

Here is the complete recipe you can follow.

Ingredients

– 1 cup pumpkin puree

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/2 cup coconut sugar

– 1 tsp pumpkin spice

– 1 tsp baking soda

– 1/2 tsp salt

Step-by-step Instructions

1) Preheat your oven to 350°F (175°C). Line a muffin pan with liners.

2) In a bowl, whisk together the dry ingredients: gluten-free flour, coconut sugar, pumpkin spice, baking soda, and salt.

3) In a separate bowl, mix the pumpkin puree and almond milk until smooth.

4) Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.

5) Fill each muffin liner about 3/4 full with batter.

6) Bake for 18–22 minutes, or until a toothpick comes out clean.

7) Let the muffins cool for a few minutes before you bite in.

Tip: If you want more sweetness, fold in 1/4 cup dairy-free chocolate chips before baking. These muffins freeze well, so you can grab a quick, tasty breakfast later.

Enjoy the pumpkin spice flavor any time you need a comforting bite.

4. Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Looking for a snack that fits gluten-free and dairy-free diets but still tastes like a treat? Chocolate Zucchini Muffins are the answer. They stay soft and rich thanks to the zucchini. The cocoa gives them real chocolate flavor. You can fold in chocolate chips for little gooey pockets.

Here is why they work and how to make them. You get a muffin that hides a vegetable, yet feels like dessert.

Complete recipe details

– Ingredients:

– 1 cup grated zucchini (squeezed to remove moisture)

– 1 cup gluten-free flour

– 1/2 cup cocoa powder

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1 tsp baking soda

– 1/2 tsp salt

– Optional: 1/2 cup dairy-free chocolate chips

– Instructions:

1) Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.

2) Squeeze excess moisture from the zucchini with a clean cloth.

3) In a bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.

4) In a second bowl, whisk maple syrup and almond milk, then stir in the zucchini.

5) Pour the wet mix into the dry mix. Stir until just combined.

6) If using chips, fold them in now.

7) Fill liners about 3/4 full. Bake 20 minutes. Let cool before eating.

– Storage tips: Keep in an airtight container for up to 3 days. They also freeze well for later.

Frequently asked questions

– Q: Can I use frozen zucchini?

A: Yes. Thaw, then press out extra water before mixing.

Enjoy these chocolaty muffins any time of day for a quick, kid-friendly treat that fits your dietary needs.

5. Cherry Coconut Muffins

Cherry Coconut Muffins give your breakfast a bright tropical twist. Plump cherries and shredded coconut add color and texture. They stay gluten-free and dairy-free while staying soft and tasty. Bake a batch and share with family, then freeze extras for busy mornings.

Recipe at a glance

– Servings: 12 muffins

– Prep time: 10 minutes

– Cook time: 22 minutes

– Total time: 32 minutes

– Calories: about 140 per muffin

Ingredients

– 1 1/2 cups gluten-free flour

– 1 cup cherries, fresh or frozen, chopped

– 1/2 cup shredded coconut

– 1 cup almond milk

– 1/4 cup honey

– 1 tsp baking powder

– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. In a bowl, whisk together flour, shredded coconut, baking powder, and salt.

3. In another bowl, mix almond milk and honey until smooth.

4. Pour wet into dry and stir just until combined.

5. Fold in the chopped cherries gently.

6. Spoon batter into liners about 3/4 full.

7. Bake 22 minutes until tops are lightly golden and a toothpick comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Notes: You can freeze baked muffins for quick snacks later. If you use dried cherries, reduce the honey a bit since dried fruit tastes sweeter.

6. Apple Cinnamon Muffins

Want a breakfast that fits gluten-free and dairy-free needs without losing taste? Apple Cinnamon Muffins deliver soft, fluffy bites full of fresh apples and warm cinnamon. The apples keep the crumb moist, so each bite stays tender. Serve them warm for a cozy start to the day. This recipe is simple, quick, and kid-friendly.

Here is why this version works for you. It uses easy-to-find ingredients and yields twelve muffins, perfect for meal prep. You can swap almond milk for any dairy-free milk if you prefer.

Complete Recipe

Ingredients:

– 1 1/2 cups gluten-free flour

– 1 cup applesauce

– 1 apple, diced

– 1/2 cup almond milk

– 1/4 cup maple syrup

– 1 tsp cinnamon

– 1 tsp baking powder

– 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin pan with liners.

2. In a bowl, whisk flour, baking powder, cinnamon, salt.

3. In another bowl, whisk applesauce, almond milk, maple syrup.

4. Pour wet into dry. Stir just until combined; fold in diced apple.

5. Divide batter among liners, filling about 3/4 full.

6. Bake 20 minutes, or until a toothpick comes out clean. Let cool.

Tips

– Optional: sprinkle cinnamon sugar on top before baking.

– Store airtight for up to 3 days.

FAQs

– Can I use pears? Yes, pears work well.

Savor the soft texture and cozy apple-cinnamon flavor any time of day.

7. Strawberry Banana Muffins

Strawberry Banana Muffins

You want a tasty muffin that fits gluten-free and dairy-free needs. Fresh strawberries wake up the flavor. Banana keeps the crumb soft and cozy. These muffins are easy to bake and great for busy mornings or a quick snack.

Here is the complete recipe you can follow.

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 18 minutes

– Total Time: 33 minutes

– Calories: about 135 per muffin

Nutrition information:

– Total Fat: 4g

– Carbohydrates: 24g

– Protein: 2g

– Fiber: 2g

Ingredients:

– 1 cup mashed banana (about 2 large bananas)

– 1 cup diced strawberries

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/4 cup honey or maple syrup

– 1 tsp baking powder

– 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2. In a bowl, mix mashed bananas, honey, and almond milk.

3. In a separate bowl, whisk gluten-free flour, baking powder, and salt.

4. Fold wet ingredients into the dry. Gently stir in the strawberries.

5. Fill muffin cups about 3/4 full. Bake 18 minutes.

6. Let muffins cool slightly before eating.

Tips: Use fresh strawberries for the best flavor. These muffins freeze well for easy snacks later.

Enjoy your gluten-free dairy-free strawberry banana muffins!

8. Lemon Poppy Seed Muffins

Looking for a lemon muffin that fits gluten-free and dairy-free needs? You want something bright and soft to start your day. These Lemon Poppy Seed Muffins stay moist, with a sunny lemon punch and a gentle pop from the seeds. They pair nicely with tea and work well for brunch or a quick snack.

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: About 140 per muffin

Nutrition Information

– Total Fat: 5g

– Carbohydrates: 22g

– Protein: 2g

– Fiber: 1g

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/4 cup coconut sugar

– 2 tbsp lemon juice

– 1 tsp lemon zest

– 1 tsp baking powder

– 2 tbsp poppy seeds

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin pan with liners.

2. Whisk together dry ingredients: gluten-free flour, baking powder, poppy seeds.

3. In another bowl, mix wet ingredients: almond milk, coconut sugar, lemon juice, lemon zest.

4. Stir wet and dry until just combined.

5. Fill liners about 3/4 full. Bake 20 minutes.

6. Let muffins cool before serving.

Tips

– For a sweeter bite, add a touch more coconut sugar.

– Serve with tea for a light, fresh brunch option.

Enjoy the bright lemon flavor any time.

9. Maple Cinnamon Muffins

Maple Cinnamon Muffins fit busy mornings. They are gluten-free and dairy-free, yet soft and comforting in every bite. The warm maple flavor and cozy cinnamon scent make your kitchen feel welcoming. Each muffin stays moist, and about 145 calories per piece.

Here is the complete recipe you can follow.

Ingredients

– 1 ½ cups gluten-free flour

– ½ cup almond milk

– ¼ cup maple syrup

– 1 tsp cinnamon

– 1 tsp baking powder

– ½ tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.

3. In another bowl, whisk the almond milk and maple syrup.

4. Pour the wet ingredients into the dry ingredients and mix just until combined.

5. Fill muffin cups about ¾ full.

6. Bake for 20 minutes, then let the muffins cool in the tin for 5 minutes and finish cooling on a rack.

Notes

– Drizzle with extra maple syrup for an extra touch of sweetness.

– Store in an airtight container to keep them fresh for several days.

10. Coconut Lime Muffins

You want muffins that fit a gluten-free and dairy-free lifestyle. These Coconut Lime Muffins give you a tropical breakfast in every bite. The lime zest wakes the sweetness, and shredded coconut adds texture. They stay soft and moist and are easy to bake on busy mornings.

Recipe Overview

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: Approximately 150 per muffin

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/2 cup shredded coconut

– 1/4 cup honey

– 1 tsp lime zest

– 1 tsp baking powder

– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin.

2. In a bowl, mix the gluten-free flour, shredded coconut, baking powder, and salt.

3. In another bowl, whisk together almond milk, honey, and lime zest.

4. Pour the wet into the dry ingredients and stir until just combined.

5. Fill muffin liners about 3/4 full and bake for 20 minutes.

6. Let the muffins cool slightly before enjoying. For a brighter note, a squeeze of lime juice after baking can intensify the citrus aroma.

11. Peanut Butter Banana Muffins

You want muffins that are easy, gluten free, and dairy free. Peanut butter adds creaminess and bananas bring natural sweetness. These PB banana muffins stay soft and kid friendly. Here is the complete recipe you can try this week.

Ingredients

– 1 cup mashed banana (about 2 large bananas)

– ½ cup natural peanut butter

– 1 ½ cups gluten-free flour

– ½ cup almond milk

– ¼ cup maple syrup

– 1 tsp baking soda

– ½ tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, whisk mashed bananas, peanut butter, and maple syrup until smooth.

3. In a separate bowl, mix gluten-free flour, baking soda, and salt.

4. Pour wet ingredients into the dry mix and stir just until combined.

5. Fill muffin cups about ¾ full. Bake 20 minutes until tops spring back.

6. Let muffins cool a bit before you bite in.

Tips and variations

– For extra sweetness, fold in a handful of chocolate chips.

– You can swap almond milk for any dairy-free milk.

Storage

– Store in an airtight container for up to 4 days or freeze for longer.

FAQ

Q: Can I use almond butter instead?

A: Yes, almond butter works well in place of peanut butter.

Enjoy a quick, wholesome breakfast with these Peanut Butter Banana Muffins.

12. Cinnamon Raisin Muffins

Looking for a simple gluten-free, dairy-free muffin that tastes like a warm treat? Cinnamon Raisin Muffins give you that. They stay soft and moist, with plenty of raisins and a gentle cinnamon kick. They work as a quick breakfast, snack, or cozy afternoon bite. A splash of almond milk keeps them tender.

Recipe at a glance

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: about 145 per muffin

– Nutrition: Total Fat 5g; Carbs 25g; Protein 2g; Fiber 3g

Ingredients

– 1 ½ cups gluten-free flour

– ½ cup raisins

– ½ cup almond milk

– ¼ cup maple syrup

– 1 tsp cinnamon

– 1 tsp baking powder

– ½ tsp salt

Instructions

1. Preheat to 350°F (175°C). Line a 12-cup muffin pan with liners.

2. Stir flour, baking powder, cinnamon, and salt in a bowl.

3. Whisk almond milk and maple syrup in another bowl.

4. Pour wet into dry and mix until just combined.

5. Fold in raisins. Fill liners ¾ full.

6. Bake 20 minutes. Cool before enjoying.

Tips

– Soak raisins in warm water for softer texture.

– Try almond butter on top for extra flavor.

FAQ

– Q: Can I switch dried fruits?

– A: Yes. Cranberries or apricots work well.

13. Coconut Banana Muffins

Coconut Banana Muffins bring a sunny, tropical bite to your morning. You get banana sweetness with coconut flavor in a soft, moist muffin. These are gluten-free and dairy-free, so they fit many diets. They bake quickly and taste great warm with a hint of honey.

Here is the complete recipe you can make with common staples.

Recipe Details

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: approximately 150 per muffin

Nutrition Information

– Total Fat: 6g

– Carbohydrates: 24g

– Protein: 2g

– Fiber: 2g

Ingredients

– 1 cup mashed banana (about 2 large bananas)

– 1 cup shredded coconut

– 1 ½ cups gluten-free flour

– ½ cup almond milk

– ¼ cup maple syrup

– 1 tsp baking powder

– ½ tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2. In a bowl, mash the bananas. Stir in almond milk and maple syrup until smooth.

3. In a second bowl, whisk gluten-free flour with baking powder and salt.

4. Pour wet ingredients into the dry mix. Stir until just combined, then fold in shredded coconut.

5. Fill muffin cups about ¾ full. Bake 20 minutes, until a toothpick comes out clean.

6. Let muffins cool a bit before you eat. Optional: dust with a little extra coconut.

Tips

– These muffins taste great with a sprinkle of extra coconut on top.

– Store leftovers in an airtight container for up to 3 days, or freeze for longer.

14. Confetti Muffins

Confetti Muffins brighten your morning with a soft crumb and tiny pops of color. They’re gluten-free and dairy-free, so many eaters can enjoy them. You grab simple ingredients like gluten-free flour, almond milk, and maple syrup. A shower of sprinkles makes breakfast feel festive.

Here is the complete recipe you can bake today.

Recipe Overview

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: approx 140 per muffin

Nutrition Information

– Total Fat: 5g

– Carbohydrates: 23g

– Protein: 2g

– Fiber: 1g

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/2 cup maple syrup

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 cup colorful sprinkles

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. Whisk flour, baking powder, and salt in a bowl.

3. In a second bowl, mix almond milk and maple syrup.

4. Pour wet into dry and stir just until blended; fold in sprinkles.

5. Fill liners about 3/4 full. Bake 20 minutes until a toothpick comes out clean.

6. Cool muffins on a rack before serving.

Tips

– Use natural food coloring for healthier sprinkles.

– These are great for birthday breakfasts or a cheerful snack with almond milk.

Frequently Asked Questions

– Q: Can I use less sweetener?

– A: Yes. Start with 1/4 cup maple syrup and adjust to taste.

15. Matcha Green Tea Muffins

You want a breakfast that fits gluten-free and dairy-free needs without losing flavor. Matcha Green Tea Muffins deliver that. They pair a soft, moist crumb with a gentle earthiness from matcha. The muffins stay tender thanks to almond milk and a touch of maple sweetness. These treats are easy to make on busy mornings and work for kids and grownups alike. Here is why this recipe fits your week.

Matcha adds antioxidants and a calm, coffee-free lift. The flavor is mild but distinct, so it pairs well with tea or coffee. These gluten-free and dairy-free muffins stay moist, not crumbly, so you get a reliable bake every time. Now, the complete recipe.

Complete Recipe

Ingredients:

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/4 cup maple syrup

– 2 tablespoons matcha powder

– 1 teaspoon baking powder

– 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. Whisk together the dry ingredients: gluten-free flour, matcha, baking powder, and salt.

3. Whisk almond milk and maple syrup in a separate bowl until smooth.

4. Stir the wet mix into the dry mix just until combined.

5. Fill each liner about 3/4 full and bake for 18 minutes, or until a toothpick comes out clean.

6. Let cool for a few minutes, then transfer to a rack.

Serving ideas:

– Drizzle with maple syrup or honey.

– Pair with a cup of tea for a calm breakfast.

16. Peanut Butter Chocolate Chip Muffins

Craving a muffin that fits gluten-free and dairy-free needs? You want something soft, moist, and kid-friendly. Peanut butter and chocolate chips team up for a cozy treat that still feels healthy. These muffins come together fast, perfect for busy mornings or a quick snack.

Peanut Butter Chocolate Chip Muffins

We pull in ripe banana, natural peanut butter, and maple syrup to keep the texture light and the sweetness gentle. Warm muffins melt in your mouth and fill your kitchen with a calm, nutty aroma. Best of all, they are gluten-free and dairy-free, so they fit many diet needs. Serve them while warm for a comforting breakfast or a family-friendly afternoon bite.

Complete recipe

Ingredients

– 1 cup mashed banana (about 2 large bananas)

– 1/2 cup natural peanut butter

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/4 cup maple syrup

– 1 cup dairy-free chocolate chips

– 1 tsp baking soda

– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2. In a bowl, mix mashed banana, peanut butter, and maple syrup until smooth.

3. In another bowl, whisk gluten-free flour, baking soda, and salt.

4. Stir wet and dry ingredients until just combined.

5. Fold in chocolate chips gently.

6. Fill liners about 3/4 full and bake 20 minutes.

7. Let muffins cool before serving.

Tips:

– For extra sweetness, add a drizzle of maple syrup when serving.

Frequently Asked Questions:

– Q: Can I use almond butter instead?

– A: Yes. Almond butter works well.

Savor the cozy bite of Peanut Butter Chocolate Chip Muffins any time.

17. Gingerbread Muffins

Gingerbread Muffins

If you want a warm, spice filled treat, gingerbread muffins fit. Sticking to gluten free and dairy free needs can make your morning treats feel tough. They use almond milk and maple syrup, so they stay dairy free and easy to mix. These gluten free dairy free gingerbread muffins bring holiday flavor to any morning.

Ingredients

– 1 ½ cups gluten-free flour

– ½ cup almond milk

– ¼ cup maple syrup

– 1 tsp ginger powder

– 1 tsp cinnamon

– 1 tsp baking powder

– ½ tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line muffin pan with liners.

2. In a bowl, whisk dry ingredients: gluten-free flour, baking powder, ginger, cinnamon, salt.

3. In another bowl, whisk wet ingredients: almond milk and maple syrup.

4. Combine wet and dry ingredients until just mixed.

5. Fill muffin cups ¾ full. Bake for 20 minutes.

6. Let cool before serving.

7. Optional: dust with powdered sugar for a festive finish.

18. Vanilla Almond Muffins

Vanilla Almond Muffins give you a cozy start to the day. They stay soft and fluffy with a gentle vanilla sweetness and a warm almond aroma. They are gluten-free and dairy-free, so more people can enjoy them. You can pair them with almond milk or a hot cup of coffee for a simple breakfast.

Recipe Details

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: about 140 per muffin

Nutrition Information:

– Total Fat: 5 g

– Carbohydrates: 22 g

– Protein: 2 g

– Fiber: 1 g

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/4 cup maple syrup

– 1 tsp vanilla extract

– 1 tsp baking powder

– 1/2 tsp salt

– Optional: 1/4 tsp almond extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, whisk together the gluten-free flour, baking powder, and salt.

3. In another bowl, whisk the almond milk, maple syrup, and vanilla extract.

4. Stir the wet mix into the dry mix until just blended.

5. Fill each liner about 3/4 full and bake for 20 minutes.

6. Let the muffins cool before you bite in.

For extra flavor, add almond extract if you like a stronger nutty note. Serve with a glass of almond milk or a warm cup of coffee for a complete breakfast moment.

Start your day with a hug in muffin form! These gluten-free dairy-free Vanilla Almond Muffins are not just soft and fluffy; they’re also a delicious way to enjoy breakfast with a cozy twist.

19. Chocolate Chip Muffins

Chocolate Chip Muffins

If you crave a soft, moist muffin that fits gluten-free and dairy-free diets, this chocolate chip version is for you. They rise tall, stay tender, and hide plenty of chocolate in every bite. Serve them warm for a quick breakfast or snack your family will love. Here is how to make them at home with simple ingredients.

Ingredients

– 1 ½ cups gluten-free flour

– ½ cup almond milk

– ¼ cup maple syrup

– 1 cup dairy-free chocolate chips

– 1 tsp baking powder

– ½ tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin pan with liners.

2. In a bowl, mix gluten-free flour, baking powder, and salt.

3. In a second bowl, whisk almond milk and maple syrup.

4. Stir wet into dry until just blended; fold in the chips.

5. Fill liners about ¾ full and bake 20 minutes.

6. Let muffins cool before serving.

Tips

– For even moisture, scoop flour into the cup and level it off.

– If you like extra chocolate, sprinkle a few chips on top before baking.

– Store in an airtight container for up to 3 days; reheat briefly to regain softness.

– Enjoy them now or freeze for later.

20. Savory Spinach Muffins

Savory Spinach Muffins

You want a savory muffin that fits gluten-free and dairy-free diets. Savory Spinach Muffins mix greens with a light, fluffy crumb. They work as a quick breakfast or a snack and travel well. Serve them warm with hummus or your favorite dip for extra zing.

Recipe details

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: About 110 per muffin

Ingredients

– 1 ½ cups gluten-free flour

– 1 cup fresh spinach, chopped

– ½ cup almond milk

– ¼ cup nutritional yeast

– 1 tsp garlic powder

– 1 tsp baking powder

– ½ tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, whisk together gluten-free flour, baking powder, garlic powder, and salt.

3. In another bowl, whisk almond milk and nutritional yeast until smooth.

4. Pour the wet mix into the dry mix and fold in the chopped spinach.

5. Fill the muffin liners about ¾ full and bake for 20 minutes.

6. Let the muffins cool a bit before you bite in.

Tips

– Add fresh herbs like parsley or chives to boost flavor.

– These muffins are handy for lunch boxes and can be frozen for later.

Enjoy a tasty, nutrient-rich start to your day with Savory Spinach Muffins!

Savory Spinach Muffins are the perfect guilt-free treat! At just 110 calories each, they’re a delicious way to sneak in greens for breakfast or snack time.

21. Broccoli Cheddar Muffins

Looking for muffins that fit gluten-free and dairy-free needs? Broccoli Cheddar Muffins deliver a savory start to the day. You get soft, moist bites with broccoli and vegan cheddar. They work as a kid favorite and a quick morning meal. Serve them warm for a satisfying snack on the run. Perfect for meal prep too.

Broccoli Cheddar Muffins

Complete Recipe

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: Approximately 130 per muffin

Nutrition Information

– Total Fat: 4g

– Carbohydrates: 22g

– Protein: 4g

– Fiber: 3g

Ingredients

– 1 ½ cups gluten-free flour

– 1 cup broccoli florets, chopped

– ½ cup almond milk

– ¼ cup nutritional yeast

– 1 cup vegan cheddar cheese, shredded

– 1 tsp baking powder

– ½ tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2. In a bowl, whisk together gluten-free flour, baking powder, and salt.

3. In a separate bowl, mix almond milk and nutritional yeast until smooth.

4. Stir wet ingredients into dry just until combined. Fold in broccoli and vegan cheddar.

5. Fill liners about ¾ full. Bake 20 minutes until edges are golden and a toothpick comes out clean.

6. Let muffins cool a bit before serving.

– These muffins are great for meal prep.

– Try serving with a side of salsa for a fun twist.

Frequently Asked Questions

– Q: Can I use frozen broccoli?

– A: Yes. Thaw it and chop before adding.

Enjoy a tasty, healthy option that fits gluten-free and dairy-free needs.

22. Sweet Potato Muffins

You want muffins that fit a gluten-free and dairy-free plan. Sweet Potato Muffins give you a moist, fluffy bite with natural sweetness. They stay soft from the first bite to the last. Serve warm with a drizzle of maple syrup for a comforting breakfast or snack.

Recipe Overview

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: Approximately 150 per muffin

Nutrition Information

– Total Fat: 5g

– Carbohydrates: 25g

– Protein: 3g

– Fiber: 3g

Ingredients

– 1 cup mashed sweet potato (about 1 medium)

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/4 cup maple syrup

– 1 tsp baking powder

– 1/2 tsp salt

– Optional: 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, mix mashed sweet potato, maple syrup, and almond milk until smooth.

3. In another bowl, combine gluten-free flour, baking powder, salt, and cinnamon if using.

4. Stir wet and dry ingredients together until just combined.

5. Fill muffin liners about 3/4 full and bake for 20 minutes.

6. Let the muffins cool slightly before serving.

Tips: A pinch of cinnamon adds warmth. These muffins are perfect for breakfast meal prep, so bake a batch on Sunday and grab for busy mornings.

Enjoy the wholesome flavor and soft texture of these gluten-free, dairy-free sweet potato muffins any day of the week.

23. Oatmeal Raisin Muffins

You need a muffin that fits gluten-free and dairy-free diets without losing flavor. Oatmeal Raisin Muffins bring the cozy feel of a breakfast cookie into a soft, moist bite. They stay tender with oats and raisins in every muffin. Enjoy them for breakfast or as a quick snack, warm and comforting. Here is why this recipe works for busy mornings.

Recipe Overview

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: Approximately 140 per muffin

– Total Fat: 4g

– Carbohydrates: 26g

– Protein: 3g

– Fiber: 2g

Ingredients

– 1 ½ cups gluten-free oats

– ½ cup almond milk

– ½ cup raisins

– ¼ cup maple syrup

– 1 tsp baking powder

– ½ tsp salt

Instructions

1) Preheat your oven to 350°F (175°C) and line a muffin pan with liners.

2) In a bowl, combine gluten-free oats, baking powder, and salt.

3) In another bowl, whisk together almond milk and maple syrup.

4) Combine wet and dry ingredients until just mixed, then fold in the raisins.

5) Fill muffin liners about ¾ full and bake for 20 minutes.

6) Let cool before serving.

– Soak the raisins in warm water for extra softness.

– These muffins make a great lunchbox treat.

Tips

– Can I add nuts? Yes. Chopped walnuts or pecans work well.

– For extra moisture, swap half of the almond milk for applesauce.

– To make ahead, freeze baked muffins in a safe bag and reheat at 350°F for 5–7 minutes.

24. Chocolate Peanut Butter Muffins

Are you after a snack that fits a gluten-free and dairy-free life? Try Chocolate Peanut Butter Muffins. They are soft, moist, and satisfy a chocolate craving without dairy. The peanut butter swirls with cocoa for a creamy, dessert-like feel. Perfect for quick breakfasts or a snack that travels. Keep a batch on hand for busy days.

Here is why this recipe works. It uses simple, common ingredients and reliable timing. You get twelve muffin gems that bake evenly and stay tender.

Complete Recipe

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: About 180 per muffin

Nutrition Information:

– Total Fat: 8g

– Carbohydrates: 25g

– Protein: 5g

– Fiber: 2g

Ingredients

– 1 cup mashed banana (about 2 large bananas)

– 1/2 cup natural peanut butter

– 1 1/2 cups gluten-free flour

– 1/2 cup almond milk

– 1/2 cup cocoa powder

– 1/4 cup maple syrup

– 1 tsp baking soda

– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2. In a bowl, mix mashed bananas, peanut butter, and maple syrup until smooth.

3. In another bowl, whisk gluten-free flour, cocoa powder, baking soda, and salt.

4. Stir wet and dry ingredients until just combined.

5. Fill liners about 3/4 full and bake 20 minutes.

6. Cool fully before tasting.

Optional tips:

– Fold in dairy-free chocolate chips for extra sweetness.

– These muffins freeze well for quick grabs.

Frequently Asked Questions:

– Q: Can I swap almond butter for peanut butter?

– A: Yes. It keeps the dairy-free, gluten-free result and tastes great.

With these Chocolate Peanut Butter Muffins, you get a tasty, homey bite that fits your dietary needs. Enjoy a warm, comforting treat anytime.

Indulge your cravings without compromise! These Chocolate Peanut Butter Muffins are the perfect gluten-free, dairy-free treat that keeps your mornings swift and satisfying. Snack smart, live well!

25. Healthy Almond Flour Muffins

Healthy Almond Flour Muffins are a quick way to start your day. They stay moist thanks to almond flour and a touch of healthy fat that keeps the crumb soft. These muffins are gluten-free and dairy-free, so they fit many diets. Pair one with fresh fruit for a complete, feel-good breakfast on busy mornings.

Ingredients

– 2 cups almond flour

– 1/2 cup almond milk

– 1/4 cup maple syrup

– 1 tsp baking powder

– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. In a bowl, whisk together almond flour, baking powder, and salt.

3. In another bowl, mix almond milk and maple syrup until smooth.

4. Pour the wet ingredients into the dry and stir just until blended.

5. Fill each liner about 3/4 full.

6. Bake 20 minutes. The tops should spring back when touched. Let cool a bit before eating.

Nutrition

– Calories: ~160 per muffin

– Total Fat: 7g

– Carbohydrates: 16g

– Protein: 5g

– Fiber: 3g

Flavor tips

– For extra moisture, add 1–2 tablespoons more almond milk or a splash of vanilla.

– Fold in a handful of blueberries or dairy-free chocolate chips if you like.

Ready to enjoy a soft, wholesome muffin with no dairy or gluten.

Start your day right with Healthy Almond Flour Muffins! They’re not just gluten-free and dairy-free; they’re also a delicious way to fuel your busy mornings with wholesome goodness.

26. Savory Feta Spinach Muffins

Are you craving a savory muffin that fits gluten-free and dairy-free diets? Spinach and feta bring a salty, bright bite that works for breakfast or a quick snack. These muffins stay moist inside yet hold their shape for easy packing. They come together fast and make 12 muffins.

Ingredients

– 1 ½ cups gluten-free flour

– 1 cup fresh spinach, chopped

– ½ cup almond milk

– ¼ cup nutritional yeast

– 1 cup dairy-free feta cheese, crumbled

– 1 tsp baking powder

– ½ tsp salt

Instructions

1) Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2) Whisk the gluten-free flour, baking powder, and salt in a bowl.

3) In a second bowl, mix almond milk and nutritional yeast until smooth.

4) Stir wet and dry ingredients together. Fold in spinach and feta.

5) Divide batter into liners, about ¾ full.

6) Bake 20 minutes until a toothpick comes out clean. Let cool a few minutes.

Want a simple serving idea? Pair these muffins with a crisp green salad for a light, balanced meal.

FAQ quick tips:

– Can I use regular feta? Yes, but it won’t be dairy-free. If you need dairy-free, stick with the dairy-free feta in this recipe.

Enjoy the savory goodness of Savory Feta Spinach Muffins as a handy snack or brunch treat.

27. Quinoa Muffins

Looking for a breakfast that is both gluten free and dairy free? Quinoa Muffins give you real protein without dairy. They stay moist from quinoa and almond milk. A warm, comforting bite that you can grab on the go.

Recipe Overview:

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: Approximately 150 per muffin

Nutrition Information:

– Total Fat: 4g

– Carbohydrates: 25g

– Protein: 5g

– Fiber: 3g

Ingredients:

– 1 ½ cups cooked quinoa

– 1 ½ cups gluten-free flour

– ½ cup almond milk

– ¼ cup maple syrup

– 1 tsp baking powder

– ½ tsp salt

Instructions:

1) Preheat oven to 350°F (175°C) and line a muffin tin with liners.

2) In a bowl, mix quinoa, gluten-free flour, baking powder, and salt.

3) In another bowl, whisk almond milk and maple syrup.

4) Stir wet into dry until just combined.

5) Fill liners about ¾ full and bake for 20 minutes.

6) Let cool before serving.

– Optional twist: Stir in a handful of dairy-free chocolate chips for a sweeter bite.

FAQ:

– Q: Can I use leftover quinoa?

– A: Yes. Leftover quinoa works perfectly in this recipe.

Conclusion

These 27 gluten-free, dairy-free muffin recipes offer a wide range of delicious and nutritious options, perfect for kids and adults alike.

Experimenting with flavors and ingredients can make breakfast fun and exciting while catering to dietary needs.

With these moist muffin ideas at your fingertips, your mornings are bound to be filled with tasty delights!

Frequently Asked Questions

What are gluten free dairy free muffins and why are they important?

Gluten free dairy free muffins are delicious baked goods made without wheat flour and dairy products, making them suitable for people with gluten intolerance or dairy allergies. They are important because they allow those with dietary restrictions to enjoy soft and moist muffins without sacrificing taste. Plus, they make for healthy snacks for kids and adults alike!

Can kids enjoy gluten free dairy free muffins?

Absolutely! Kids can enjoy gluten free dairy free muffins just like any other muffins. With flavors like banana oatmeal and chocolate zucchini, these muffins are not only nutritious but also taste amazing, making them perfect for breakfast or a quick snack. They’re soft, moist, and kid-friendly, ensuring a hit at the breakfast table!

How can I ensure my gluten free dairy free muffins are moist?

To ensure your gluten free dairy free muffins stay moist, use ingredients like applesauce, mashed bananas, or pumpkin puree. These natural add-ins help retain moisture while adding flavor. Additionally, be careful not to overmix your batter, as this can lead to dense muffins. Keep an eye on baking time; removing them from the oven when they’re just set will keep them from drying out.

Are there any easy substitutes for common ingredients in gluten free dairy free baking?

Yes! When baking gluten free dairy free muffins, you can substitute regular flour with almond flour, coconut flour, or oat flour. For dairy substitutes, use almond milk, coconut milk, or oat milk in place of regular milk. You can even replace butter with coconut oil or vegan butter for added moisture and flavor while keeping it dairy free!

What are some creative flavor ideas for gluten free dairy free muffins?

The possibilities are endless! Consider trying flavors like maple cinnamon, coconut lime, or matcha green tea for a unique twist. You can also mix in ingredients like nuts, seeds, or dried fruits for added texture and nutrition. Experimenting with flavors can lead to delightful discoveries that everyone will love!