Gluten and Dairy Free Muffins Recipe: Moist, Easy & Delicious

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Table of Contents

Baking without gluten or dairy used to feel like giving something up. But this gluten and dairy free muffins recipe? It gives everything back, soft texture, rich flavor, and that sweet, homemade comfort you only get from something baked with care.
Whether it’s blueberries, chocolate chips, or strawberries tucked inside, these muffins are proof that love, and flavor, don’t need flour or butter to rise.

What started as a simple breakfast experiment quickly became his favorite. And mine too, because it’s one more way I can say “I love you,” one bite at a time.

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gluten and dairy free muffins recipe

A muffin he can finally enjoy

Before this recipe, muffins were off the table, literally. So many versions left him feeling uncomfortable, or worse, disappointed. And while I tried one gluten free mix after another, nothing tasted like home. That’s what drove me to create this gluten and dairy free muffins recipe: something warm, moist, and filled with the goodness we both craved.

He loves blueberries, so that’s where I started. The trick was getting the texture just right, tender on the inside with a golden top. I leaned on almond flour and applesauce, inspired by our beloved gluten dairy free banana bread recipe, which taught me that plant based swaps don’t have to feel like compromises.

gluten and dairy free muffins recipe Ingredients (for base muffin)

Dry Ingredients:

• 1½ cups almond flour
• ½ cup gluten free oat flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon

Wet Ingredients:

• 2 eggs (or flax eggs for egg-free)
• ½ cup unsweetened applesauce
• ¼ cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup fresh or frozen blueberries (tossed in 1 tsp oat flour)

gluten and dairy free muffins recipe Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin.
2. In one bowl, whisk all dry ingredients together.
3. In another, mix eggs, applesauce, maple syrup, oil, and vanilla.
4. Stir the wet into the dry ingredients until combined.
5. Gently fold in the blueberries.
6. Divide batter evenly among muffin cups.
7. Bake 20–23 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a rack.

They’re moist, sweet, and satisfying, like our gluten free flax muffin recipe, they keep beautifully in the fridge or freezer.

gluten free english muffin bread recipe

A savory, toasty twist

Not every muffin has to be sweet. When my husband craved something simple and savory to pair with his eggs or to hold a swipe of jam, I knew it was time to recreate a classic: gluten free english muffin bread. Toasty on the outside, soft and chewy on the insideit, ’s everything he missed about traditional breakfast bread, minus the gluten and dairy.

It bakes in a loaf pan, but when sliced and toasted, it gives you that perfect nubby texture we both remember from Saturday mornings. And just like our gluten free egg free bread recipe, it proves that dietary limitations don’t have to mean flavor limitations.

gluten free english muffin bread recipe Ingredients

• 2¼ cups gluten free all-purpose flour
• 1 tablespoon psyllium husk powder (for structure)
• 1½ teaspoons instant yeast
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon maple syrup or honey
• 1 cup warm water (100–110°F)
• ¼ cup unsweetened non-dairy milk
• 1 tablespoon olive oil or melted coconut oil

gluten free english muffin bread recipe Instructions

1. Lightly grease a 9×5 loaf pan and dust with cornmeal or oat flour.
2. In a mixing bowl, whisk together all dry ingredients.
3. Add warm water, non dairy milk, oil, and maple syrup. Mix until well combined; dough will be sticky.
4. Spoon dough into loaf pan and smooth the top with damp hands.
5. Cover loosely with plastic wrap and let rise in a warm place for 45–60 minutes, until puffy.
6. Preheat oven to 375°F.
7. Bake for 35–40 minutes or until golden brown and firm to the touch.
8. Cool completely before slicing.

This bread makes the perfect base for breakfast sandwiches or toasted with butter alternatives. I serve it right beside our gluten free carrot cake recipe when I want to balance savory and sweet at brunch.

recipe for gluten free chocolate muffins

Rich, fluffy, and allergy-friendly

These muffins were born out of a craving, his, of course. He missed the rich, cake like chocolate chip muffins we used to grab from the bakery. So I made it my mission to recreate them, completely gluten and dairy free, and this recipe for gluten free chocolate muffins turned out even better than I imagined.

for more infos see this our article: Toasty slices of gluten free english muffin bread ready for breakfast

They’re tender, deeply chocolatey, and made with cocoa and dark chocolate chips. I use a mix of almond flour and tapioca starch for that moist, bakery style texture, similar to what I learned perfecting our vegan gluten free almond cake recipe. Every bite tastes like a dessert, but they’re just sweet enough to enjoy for breakfast, too.

recipe for gluten free chocolate muffins Ingredients

• 1 cup almond flour
• ½ cup tapioca starch
• ½ cup cocoa powder
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs (or egg replacer for vegan)
• ½ cup coconut milk or almond milk
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dairy free chocolate chips

recipe for gluten free chocolate muffins Instructions

1. Preheat oven to 350°F and line or grease a muffin tin.
2. In a large bowl, whisk together the almond flour, tapioca starch, cocoa, baking powder, soda, and salt.
3. In another bowl, mix the eggs, coconut milk, maple syrup, oil, and vanilla.
4. Combine wet and dry ingredients and stir until smooth.
5. Fold in chocolate chips.
6. Spoon batter evenly into muffin cups.
7. Bake for 18–20 minutes, or until a toothpick comes out with just a few crumbs.
8. Let cool for 10 minutes before enjoying.

These muffins freeze beautifully and reheat in seconds just like our gluten free cookie cake recipe, they’re always ready when the chocolate craving hits.

gluten free strawberry muffin recipe

Naturally sweet and juicy

Every spring, when strawberries start popping up at the farmer’s market, I know exactly what to make. This gluten free strawberry muffin recipe is soft, gently sweet, and packed with juicy berry flavor in every bite. It’s the kind of treat that makes your kitchen smell like sunshine.

He loves these with his morning coffee, especially warm with a little dairy free spread. I took inspiration from the tenderness of our gluten free angel food cake recipe and made sure these muffins were light but not crumbly, with just enough moisture from the strawberries themselves.

gluten free strawberry muffin recipe Ingredients

• 1½ cups gluten free all purpose flour
• ½ cup almond flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 eggs (or 2 flax eggs)
• ½ cup coconut yogurt or unsweetened applesauce
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup diced fresh strawberries (plus extra for topping)

gluten free strawberry muffin recipe Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together all dry ingredients.
3. In a separate bowl, mix eggs, yogurt/applesauce, maple syrup, oil, and vanilla.
4. Add wet to dry ingredients and stir until just combined.
5. Gently fold in strawberries.
6. Scoop batter evenly into muffin cups and top with extra strawberry pieces.
7. Bake for 20–24 minutes or until the tops spring back when touched.
8. Cool in pan 5 minutes, then move to a rack to finish cooling.

They’re soft, fragrant, and beautiful, ideal for brunch or gifting. Like our gluten free communion bread recipe, these muffins carry care in every bite.

Conclusion

This gluten and dairy free muffins recipe is so much more than a workaround, it’s comfort, care, and joy baked into every bite. Whether you’re making the chocolate ones for a cozy night in, the strawberry version for spring brunch, or the classic blueberry for weekday mornings, each one carries intention and love.

With every muffin I make for him, I’m reminded that food is more than fuel, it’s how we take care of the people we love. Gluten free, dairy free, or otherwise, these recipes are little acts of gratitude, shared from our home to yours.

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