Gluten Free Fall Spice Mini Muffins

The flavors of fall in a delicious bite sized Muffin - Gluten Free with no processed sugars

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:15:00
Total Time: 0:25:00
Serving Size: Makes 20 mini Muffins Ingredients
  • 1 Teaspoon Baking Powder
  • 1 Cup Gluten Free All Purpose Flour (I used Bob's Red Mill)
  • 1/2 Cup Coconut Sugar
  • 4 T Butter (melted)
  • 1/2 Teaspoon Nutmeg
  • 1/2 Cup Almond Milk
  • 1/2 Teaspoon Vanilla
  • 2 T Butter (melted - for finishing)
  • 2 T Coconut Sugar (for finishing)
  • 1/4 Teaspoon Cinnamon (for finishing)
Directions
  • Preheat your oven to 375 degrees. In a bowl combine your baking powder, gluten free flour, 1/2 cup coconut sugar, 4 T of melted butter, nutmeg, almond milk and vanilla. Stir well to combine.
  • Spray your mini muffin pan with non-stick spray, and fill up each muffin tin about 3/4 of the way with your muffin mix from step 1.
  • Bake for about 15 minutes or until they're golden brown around the edges and cooked through.
  • Remove from the oven, then remove the muffins from the muffin tin and allow the muffins to cool completely on a plate.
  • In a small bowl, melt your 2 Tablespoons of butter. In another bowl combine your 2 T Coconut Sugar and your cinnamon (stir the sugar and cinnamon together). Dip the tops of your muffins in the melted butter, then in the cinnamon sugar mixture. Serve.