Gluten-Free Dairy-Free Pumpkin Muffins

 You won't feel like you are missing out on anything with this muffin recipe!

This recipe comes from Mama Knows Gluten Free.

Ingredients

1 3/4 cup gluten-free all purpose flour with xanthan gum

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ginger

2 large eggs at room temperature

2/3 cup packed brown sugar

1/2 cup sugar

1/2 cup vegetable oil

1 tsp. vanilla extract

1 1/4 cup canned pumpkin puree

INSTRUCTIONS

Preheat oven to 350 degrees. Line muffin tin with 12 paper liners.

In large bowl, whisk together flour, baking power, baking soda, salt and spices.

In separate bowl, whisk together eggs, brown sugar, sugar,  oil and vanilla.

Whisk pumpkin into wet ingredients.

Gradually add wet ingredients into dry ingredients. Mix until combined

Divide batter among muffin cups, filling each almost full.

Bake for 18-22 minutes or until toothpick comes out clean.

Cool in tin for 5 minutes, then transfer to wire rack to cool completely.

The Best Gluten-Free Dairy-Free Banana Chocolate Chip Muffins

 These muffins take the prize as the best gluten-free dairy-free version around. The recipe comes from thefirstyearblog.com

INGREDIENTS

2 cups smashed bananas (4-6 very ripe bananas)

3/4 cup vegetable oil

3 large eggs

2 tsp vanilla

3 cups gluten-free flour

1 3/4 cup sugar

1 1/2 tsp. baking soda

1 1/2 tsp baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 cup dairy-free chocolate chips

INSTRUCTIONS

Mash bananas. Measure out 2 cups (using dry ingredient measuring cups).

In mixing bowl, combine mashed bananas, oil, eggs and vanilla. Stir to combine.

In separate bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt. Add chocolate chips and mix them with dry ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing by hand until just combined. 

Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425 degrees.

Prepare cupcake pan by lining with paper liners. Fill the liners super full, about 6 - 8 Tablespoons per muffin. If desired, top each muffin with additional chocolate chips and sanding sugar. Place pan in the center of the oven and bake for 7 minutes. Then, keeping the muffins in the oven, turn down the temperature to 350 and bake for an additional 13 - 16 minutes. Remove from oven and allow to rest several minutes before removing to a wire rack to cool completely.

This recipe makes more than a dozen muffins. So, once you have removed the muffins from the pan. Bump the oven temperature back up to 425 and repeat with remaining batter.

Gluten-Free Dairy-Free Zucchini Muffins

 It's summer and the season of zucchini.  Being gluten-free and/or dairy-free doesn't mean you can't enjoy the garden zucchini bounty. This recipe from Mama Knows Gluten Free is a great way to use some of the zucchini and provide a delicious snack.

Ingredients

2 large eggs

1/2 cup vegetable oil

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 Tablespoon cinnamon

1 1/2 cups gluten-free all purpose flour with xanthan gum

1 cup grated zucchini

Instructions

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Shred one medium zucchini to equal one cup of shredded zucchini.

In large mixing bowl, whisk together eggs, oil, sugars and vanilla.

Stir in salt, baking powder, baking soda, cinnamon and flour. Stir in shredded zucchini.

Scoop the batter into baking cups.

Bake on center rack for 30 - 35 minutes. Allow to cool a few minutes. Remove and cool completely on wire rack. Store in air tight container.

Gluten Free Lemon Poppyseed Bread

 Moist tender gluten free bread with lots of lemony flavor.

Ingredients

1 3/4 (245 grams) all-purpose gluten free flour

3/8 cup (54 grams) cornstarch

1 1/2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp salt

2 Tablespoons poppy seeds

3 Tablespoons fresh lemon juice

Zest from one lemon

3/4 cup (150 grams) sugar

6 Tablespoons soft unsalted butter at room temperature

1 cup sour cream at room temperature

2 eggs at room temperature

1 tsp vanilla extract

For glaze - combine lemon juice and confectioner's sugar to desired consistency

Instructions:

Preheat oven to 350 degrees. Grease a standard 9x5 inch loaf pan.

Combine flour, cornstarch, baking powder, baking soda, salt, poppy seeds, lemon zest and sugar.

Add eggs, sour cream, butter, vanilla and lemon juice. Mix to combine.

Add batter to loaf pan. Spread to an even layer.

For a more even loaf, with a very wet knife, slash the loaf down the center about 1/4".

Bake in preheated oven for 30 minutes. Lower heat to 325 degrees and continue to bake until a toothpick inserted in the center comes out mostly clean - about another 15 minutes.

Remove from oven and allow to cool in the pan for 15 minutes. Remove to wire rack and allow to cool completely. Glaze with icing.

Gluten-Free Cut Out Sugar Cookies

 Many gluten-free cookies recipes require chilling the dough before and after cutting out the cookies. This one does not which makes it much less time consuming to make delicious gluten-free cookies for the holiday or anytime. As with all gluten-free baking, the best end result comes from weighing out the ingredients rather than measuring. This extra step can make all the difference.

This recipe comes from "Gluten-Free on a Shoestring"

Ingredients

2 cups (280 g) all-purpose gluten free flour

3/4 tsp. Baking powder

1/4 tsp. salt

1/2 cup (100 g) granulated sugar

3 Tablespoons (22 g) confectioners' sugar

8 Tablespoons (112 g) unsalted butter at room temperature

1 egg at room temperature (50 g weighed outside of shell)

1 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, salt, granulated sugar and confectioners' sugar.

Whisk to combine. Add butter and mix with electric mixer until mixture looks crumbly and butter is evenly distributed.

Add egg and vanilla. Mix to thoroughly combine. Remove mixture from bowl and knead with clean dry hands to form a ball.

Place the dough on a clean surface sprinkled very lightly with gluten-free flour. Roll to 1/4 - 1/3" thickness.

Cut into shapes with cookie cutters. Place on prepared baking sheets about 1 inch apart.

Bake 6 - 8 minutes. Remove when edges are lightly browned and allow to cool slightly on baking sheet before transferring to wire racks to cool completely.

Frost and decorate after cookies have cooled completely.