Gluten-Free + Refined Sugar-Free Simple Muffins

This is a spin off on my favorite “perfect muffin” recipe posted earlier.

I’ve replaced all of the sugar with date sugar and tweaked the recipe to eliminate the oil and given a nutrition boost to some of the liquid ingredients.


2 cups Bob’s Red Mill 1 to 1 GF Flour blend (or similar)

1/2 cup date sugar, sifted if lumpy

1/4 cup coconut sugar

1 TBSP baking powder

1/4-1/2 tsp salt

1 banana

1/2 cup unsweetened applesauce OR vanilla coconut-chia cream

3/4 cup non dairy milk

2 tsp vanilla extract

1 1/2 cups fresh or frozen berries

OPTIONAL ADDITIONS: 1-2 TBSP lemon rind, dried fruit, chocolate chips, nuts, seeds, coconut.


Preheat oven to 350 degrees

Combine the banana and the applesauce or vanilla coconut-chia cream and blend or mash until smooth. Should equal one cup.

In a large bowl, combine all of the dry ingredients and mix well, add the wet ingredients and stir to combine. Gently fold the fruit into the batter. This will be a thick batter. If it seems too dry, you can add more non dairy milk or water.

Fill muffin pan with 12 liners or use a non-stick pan

Scoop the filling into each tin, filling it to the top. Bake for 25-35minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow to cool on a wire rack.

These will likely brown a bit on top before the middles are completely cooked.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s