22 Easy Gluten Free Sugar Free Muffin Recipes You’ll Love

Muffins are a classic comfort food that can brighten your mornings or satisfy your afternoon cravings.

But for those avoiding gluten and sugar, finding recipes that are both healthy and delicious can be a challenge.

That’s why we’ve compiled 22 gluten-free, sugar-free muffin recipes that don’t compromise on taste.

From fruity favorites like blueberry lemon and strawberry shortcake, to indulgent options like chocolate hazelnut and pumpkin chocolate chip, these muffins are perfect for breakfast, snacks, or even a guilt-free dessert.

Using wholesome ingredients like almond flour, oat flour, fresh fruits, and natural sweeteners, each recipe delivers flavor and texture without gluten or refined sugar.

Whether you’re cooking for yourself, your family, or friends with dietary restrictions, these muffins are versatile, easy to prepare, and sure to impress.

22 Easy Gluten Free Sugar Free Muffin Recipes You’ll Love

Gluten-free and sugar-free muffins don’t have to be bland or dry.

With these 22 recipes, you can enjoy moist, flavorful muffins that cater to your dietary needs while keeping your taste buds happy.

From fruity and fresh to chocolatey and indulgent, there’s a muffin for every occasion.

Start baking today, and discover how delicious healthy muffins can be!

Banana Almond Muffins

These gluten-free, sugar-free Banana Almond Muffins are naturally sweetened with ripe bananas and a touch of almond butter.

Moist and tender, they are perfect for breakfast or an afternoon snack.

The nutty aroma from almonds complements the natural sweetness of the bananas, making them irresistible even without sugar.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups almond flour
• 2 large eggs
• 2 tablespoons almond butter
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, mash the bananas until smooth. Add the eggs, almond butter, and vanilla extract, whisking until fully combined.
3. In a separate bowl, mix almond flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until no lumps remain.
4. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
5. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These Banana Almond Muffins are naturally sweet, fluffy, and gluten-free, offering a wholesome snack that doesn’t compromise on flavor.

They store well in an airtight container for up to three days or can be frozen for longer storage.

Blueberry Coconut Muffins

Bursting with juicy blueberries and the tropical flavor of coconut, these gluten-free, sugar-free muffins are light, moist, and satisfying.

The natural sweetness of the blueberries pairs perfectly with coconut flour, creating a treat that feels indulgent yet healthy.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 ½ cups coconut flour
• 4 large eggs
• ½ cup unsweetened almond milk
• 2 tablespoons coconut oil, melted
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk the eggs, almond milk, coconut oil, and vanilla extract until smooth.
3. In another bowl, combine coconut flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until well incorporated.
4. Gently fold in the blueberries, ensuring they are evenly distributed without breaking them.
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
7. Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

These Blueberry Coconut Muffins are naturally sweet, lightly textured, and packed with antioxidants from fresh blueberries.

They are perfect for a quick breakfast or healthy snack without any gluten or added sugar.

Pumpkin Spice Muffins

Celebrate fall flavors any time of year with these gluten-free, sugar-free Pumpkin Spice Muffins.

Moist, tender, and aromatic, they use canned pumpkin and warming spices to create a comforting treat that satisfies without sugar.

Ingredients:

• 1 cup canned pumpkin puree
• 1 ½ cups oat flour (gluten-free)
• 2 large eggs
• ¼ cup unsweetened applesauce
• 1 teaspoon baking powder (gluten-free)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine pumpkin puree, eggs, and applesauce, whisking until smooth.
3. In another bowl, mix oat flour, baking powder, cinnamon, nutmeg, ginger, and salt. Slowly fold the dry ingredients into the wet mixture until fully combined.
4. Divide the batter evenly among the muffin cups, filling about ¾ full.
5. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Pumpkin Spice Muffins are a cozy, flavorful treat that doesn’t require sugar or gluten.

They are perfect for breakfast on-the-go or a wholesome snack, and they freeze beautifully for up to a month.

Chocolate Hazelnut Muffins

These gluten-free, sugar-free Chocolate Hazelnut Muffins are rich, indulgent, and naturally sweetened.

With cocoa powder and chopped hazelnuts, they deliver a satisfying chocolate flavor without any added sugar, making them perfect for breakfast or a guilt-free dessert.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ¼ cup unsweetened cocoa powder
• 2 tablespoons unsweetened almond milk
• 2 tablespoons chopped hazelnuts
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, and vanilla extract.
3. In a separate bowl, mix almond flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until smooth.
4. Gently fold in the chopped hazelnuts.
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

These Chocolate Hazelnut Muffins are moist, chocolaty, and naturally sweetened, making them a delightful treat without gluten or added sugar.

Perfect for satisfying chocolate cravings any time of day.

Zucchini Cinnamon Muffins

These gluten-free, sugar-free Zucchini Cinnamon Muffins are moist, tender, and lightly spiced.

Grated zucchini adds natural sweetness and moisture, while cinnamon gives a warm flavor, making them a healthy yet indulgent choice for breakfast or snack time.

Ingredients:

• 1 ½ cups oat flour (gluten-free)
• 1 cup grated zucchini, excess water squeezed out
• 2 large eggs
• ¼ cup unsweetened applesauce
• 1 teaspoon cinnamon
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
2. In a large bowl, combine eggs, applesauce, and vanilla extract, whisking until smooth.
3. In another bowl, mix oat flour, cinnamon, baking powder, and salt. Fold the dry ingredients into the wet mixture until combined.
4. Gently fold in the grated zucchini.
5. Divide the batter evenly among the muffin cups, filling about ¾ full.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.

These Zucchini Cinnamon Muffins are naturally sweet, full of fiber, and tender with a hint of spice.

They’re a wholesome, satisfying snack or breakfast option for anyone avoiding sugar and gluten.

Lemon Poppy Seed Muffins

These gluten-free, sugar-free Lemon Poppy Seed Muffins are light, zesty, and moist.

Fresh lemon juice and zest brighten the flavor, while poppy seeds add a subtle crunch.

These muffins are perfect for a refreshing breakfast or an afternoon treat.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon baking powder (gluten-free)
• 1 tablespoon poppy seeds
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, almond milk, lemon juice, lemon zest, and vanilla extract.
3. In a separate bowl, combine almond flour, baking powder, poppy seeds, and salt. Gradually fold the dry ingredients into the wet mixture until smooth.
4. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
5. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These Lemon Poppy Seed Muffins are light, zesty, and naturally sweet without added sugar.

Perfect for a refreshing breakfast or snack, they provide a delightful burst of flavor in every bite.

Carrot Walnut Muffins

These gluten-free, sugar-free Carrot Walnut Muffins are moist, flavorful, and packed with wholesome ingredients.

Grated carrots provide natural sweetness, while crunchy walnuts add texture and healthy fats. Perfect for breakfast or a nutritious snack.

Ingredients:

• 1 ½ cups almond flour
• 1 cup grated carrots, excess water squeezed out
• 2 large eggs
• ¼ cup unsweetened applesauce
• ½ cup chopped walnuts
• 1 teaspoon cinnamon
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk eggs, applesauce, and vanilla extract until smooth.
3. In a separate bowl, combine almond flour, cinnamon, baking powder, and salt. Gradually fold into the wet mixture.
4. Gently fold in grated carrots and chopped walnuts.
5. Divide batter evenly into muffin cups, filling about ¾ full.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes in the pan, then transfer to a wire rack.

These Carrot Walnut Muffins are moist, naturally sweet, and nutrient-rich.

They store well and make a perfect on-the-go breakfast or wholesome snack.

Apple Cinnamon Muffins

These Apple Cinnamon Muffins are soft, flavorful, and gluten-free.

Naturally sweetened with unsweetened applesauce and fresh apple chunks, they are a cozy treat without sugar.

Ingredients:

• 1 ½ cups oat flour (gluten-free)
• 1 cup finely chopped apple
• 2 large eggs
• ¼ cup unsweetened applesauce
• 1 teaspoon cinnamon
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, applesauce, and vanilla extract.
3. In another bowl, combine oat flour, cinnamon, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Gently fold in chopped apple.
5. Fill muffin cups about ¾ full with batter.
6. Bake for 20–25 minutes, until a toothpick comes out clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack.

Soft, fragrant, and naturally sweet, these Apple Cinnamon Muffins are perfect for breakfast or a snack.

They’re easy to make and store well in an airtight container.

Peanut Butter Chocolate Muffins

These Peanut Butter Chocolate Muffins are indulgent yet sugar-free and gluten-free.

Creamy peanut butter combined with unsweetened cocoa creates a rich, satisfying flavor.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ¼ cup natural peanut butter
• 2 tablespoons unsweetened cocoa powder
• ¼ cup unsweetened almond milk
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk eggs, peanut butter, almond milk, and vanilla extract until smooth.
3. In another bowl, mix almond flour, cocoa powder, baking powder, and salt. Gradually fold dry ingredients into wet mixture.
4. Spoon batter into muffin cups, filling each ¾ full.
5. Bake for 18–22 minutes until a toothpick comes out clean.
6. Cool in pan for 5 minutes, then transfer to a wire rack.

These Peanut Butter Chocolate Muffins are rich, moist, and satisfying.

Perfect for breakfast or dessert, they provide a decadent treat without sugar.

Mixed Berry Muffins

These Mixed Berry Muffins are bursting with fresh or frozen berries, naturally sweet, and gluten-free.

Light and fluffy, they are perfect for a healthy breakfast or snack.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• 1 cup mixed berries (fresh or frozen)
• ¼ cup unsweetened almond milk
• 2 tablespoons unsweetened applesauce
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, almond milk, applesauce, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, and salt. Gradually fold into wet ingredients.
4. Gently fold in mixed berries.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes until a toothpick comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These Mixed Berry Muffins are juicy, flavorful, and naturally sweet.

Perfect for breakfast or snack, they offer a refreshing burst of berry flavor without sugar.

Coconut Lime Muffins

These Coconut Lime Muffins are light, zesty, and gluten-free.

Unsweetened shredded coconut and fresh lime juice create a tropical flavor that’s naturally sweet and refreshing.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ¼ cup unsweetened shredded coconut
• 2 tablespoons fresh lime juice
• ¼ cup unsweetened almond milk
• 1 teaspoon baking powder (gluten-free)
• 1 teaspoon lime zest
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk eggs, almond milk, lime juice, and lime zest.
3. In another bowl, combine almond flour, shredded coconut, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Spoon batter into muffin cups, filling about ¾ full.
5. Bake for 18–22 minutes until a toothpick comes out clean.
6. Cool in pan for 5 minutes, then transfer to a wire rack.

These Coconut Lime Muffins are light, refreshing, and perfectly balanced. They are a tropical, sugar-free snack or breakfast option.

Coffee Walnut Muffins

These Coffee Walnut Muffins are perfect for coffee lovers.

Gluten-free and sugar-free, they combine the rich flavor of coffee with crunchy walnuts for a satisfying breakfast or snack.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• 2 tablespoons strong brewed coffee, cooled
• ¼ cup chopped walnuts
• ¼ cup unsweetened almond milk
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk eggs, almond milk, coffee, and vanilla extract until smooth.
3. In another bowl, combine almond flour, baking powder, and salt. Gradually fold into wet ingredients.
4. Fold in chopped walnuts.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes until a toothpick comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These Coffee Walnut Muffins are aromatic, moist, and naturally sweetened.

They pair perfectly with your morning coffee or as an afternoon pick-me-up.

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are moist, flavorful, and gluten-free.

Sweetened naturally with pumpkin puree and studded with sugar-free chocolate chips, they’re perfect for breakfast or a cozy snack.

Ingredients:

• 1 ½ cups almond flour
• 1 cup pumpkin puree
• 2 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup sugar-free chocolate chips
• 1 teaspoon baking powder (gluten-free)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin puree, eggs, and almond milk.
3. In another bowl, combine almond flour, cinnamon, nutmeg, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Gently fold in chocolate chips.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes, until a toothpick comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These Pumpkin Chocolate Chip Muffins are perfectly moist, naturally sweet, and packed with fall flavors.

They make a great sugar-free treat any time of day.

Blueberry Lemon Muffins

These Blueberry Lemon Muffins are light, fluffy, and bursting with flavor.

Gluten-free and sugar-free, they combine juicy blueberries with fresh lemon zest for a refreshing taste.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• 1 cup fresh or frozen blueberries
• ¼ cup unsweetened almond milk
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk eggs, almond milk, lemon juice, lemon zest, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Gently fold in blueberries.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes, until a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.

Light, refreshing, and naturally sweet, these Blueberry Lemon Muffins are a perfect gluten-free breakfast or snack.

Almond Orange Muffins

These Almond Orange Muffins are zesty, aromatic, and sugar-free.

Almond flour provides a nutty base while fresh orange juice and zest give a bright, citrus flavor.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ¼ cup fresh orange juice
• 1 teaspoon orange zest
• 2 tablespoons unsweetened almond milk
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk eggs, almond milk, orange juice, orange zest, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, and salt. Gradually fold into wet mixture.
4. Spoon batter into muffin cups, filling about ¾ full.
5. Bake for 18–22 minutes, until a toothpick comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

These Almond Orange Muffins are aromatic, light, and flavorful. Perfect for a sugar-free breakfast or snack with a citrusy twist.

Strawberry Shortcake Muffins

These Strawberry Shortcake Muffins are soft, fruity, and naturally sweet.

Gluten-free and sugar-free, they combine fresh strawberries with almond flour for a wholesome treat.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• 1 cup chopped fresh strawberries
• ¼ cup unsweetened almond milk
• 2 tablespoons unsweetened applesauce
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk eggs, almond milk, applesauce, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Gently fold in chopped strawberries.
5. Spoon batter into muffin cups, filling each ¾ full.
6. Bake for 20–25 minutes until a toothpick comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These Strawberry Shortcake Muffins are tender, fruity, and naturally sweet. They’re perfect for a refreshing breakfast or snack without sugar.

Chocolate Banana Muffins

These Chocolate Banana Muffins are moist, chocolatey, and sugar-free.

Ripe bananas provide natural sweetness while cocoa powder adds richness, making them a guilt-free indulgence.

Ingredients:

• 1 ½ cups almond flour
• 2 ripe bananas, mashed
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• ¼ cup unsweetened almond milk
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk mashed bananas, eggs, almond milk, and vanilla extract.
3. In another bowl, combine almond flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Spoon batter into muffin cups, filling about ¾ full.
5. Bake for 20–25 minutes, until a toothpick comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

These Chocolate Banana Muffins are moist, rich, and naturally sweetened, perfect for a sugar-free breakfast or snack.

Mocha Almond Muffins

These Mocha Almond Muffins combine coffee and chocolate flavors for a delicious, gluten-free, sugar-free treat.

Almond flour and chopped almonds provide a nutty texture and richness.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons strong brewed coffee, cooled
• ¼ cup chopped almonds
• ¼ cup unsweetened almond milk
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk eggs, coffee, almond milk, and vanilla extract.
3. In another bowl, combine almond flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Fold in chopped almonds.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, until a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.

These Mocha Almond Muffins are rich, aromatic, and satisfying. They make a perfect sugar-free breakfast or coffee-time snack.

Chai Spice Muffins

These Chai Spice Muffins are fragrant, warm, and naturally sweetened.

Gluten-free and sugar-free, they are infused with aromatic spices like cinnamon, cardamom, and ginger, creating a cozy, comforting treat.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons unsweetened applesauce
• 1 teaspoon baking powder (gluten-free)
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk eggs, almond milk, applesauce, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, cinnamon, ginger, cardamom, and salt. Gradually fold into the wet mixture.
4. Spoon batter into muffin cups, filling each about ¾ full.
5. Bake for 18–22 minutes, until a toothpick inserted comes out clean.
6. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These Chai Spice Muffins are aromatic, moist, and cozy. Perfect for a warm breakfast or a comforting snack without gluten or sugar.

Pistachio Muffins

These Pistachio Muffins are nutty, tender, and gluten-free.

Naturally sweetened and packed with protein from pistachios, they make a satisfying snack or breakfast.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ¼ cup unsweetened almond milk
• ½ cup chopped pistachios
• 2 tablespoons unsweetened applesauce
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk eggs, almond milk, applesauce, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, and salt. Fold dry ingredients into wet mixture.
4. Gently fold in chopped pistachios.
5. Spoon batter into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes until a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.

These Pistachio Muffins are nutty, moist, and naturally sweet.

They’re a perfect gluten-free, sugar-free snack or breakfast option.

Tropical Mango Muffins

These Tropical Mango Muffins are light, fruity, and gluten-free.

Mango puree adds natural sweetness, while coconut milk gives a subtle tropical flavor.

Ingredients:

• 1 ½ cups almond flour
• 2 large eggs
• ½ cup mango puree
• ¼ cup unsweetened coconut milk
• 2 tablespoons unsweetened shredded coconut
• 1 teaspoon baking powder (gluten-free)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk eggs, mango puree, coconut milk, and vanilla extract.
3. In another bowl, combine almond flour, baking powder, shredded coconut, and salt. Gradually fold into the wet mixture.
4. Spoon batter into muffin cups, filling each about ¾ full.
5. Bake for 20–25 minutes until a toothpick comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

These Tropical Mango Muffins are light, fruity, and naturally sweet. Perfect for a breakfast treat or tropical snack without sugar or gluten.

Pumpkin Chai Muffins

These Pumpkin Chai Muffins combine seasonal pumpkin flavors with aromatic chai spices.

Gluten-free and sugar-free, they are moist, fragrant, and perfect for fall or any cozy morning.

Ingredients:

• 1 ½ cups almond flour
• 1 cup pumpkin puree
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons unsweetened applesauce
• 1 teaspoon baking powder (gluten-free)
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cardamom
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk pumpkin puree, eggs, almond milk, applesauce, and vanilla extract.
3. In another bowl, mix almond flour, baking powder, cinnamon, ginger, cardamom, and salt. Gradually fold into wet mixture.
4. Spoon batter into muffin cups, filling about ¾ full.
5. Bake for 20–25 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

These Pumpkin Chai Muffins are flavorful, moist, and cozy. They’re a perfect sugar-free, gluten-free treat for fall or any time you crave warming spices.