Gluten-Free Honey Muffins


  • 2 cups gluten-free flour
  • 2 tablespoons monkfruit sweetener
  • 12 tablespoons 100% pure honey
  • 1 tablespoon gluten-free baking powder
  • 1/8 teaspoon sea salt
  • 1/3 cup allergen-friendly butter spread (I use Earth Balance)
  • 3/4 cup unsweetened almond milk 


  1. Set oven to 450 degrees. Line a muffin tin with approximately 16 paper muffin cups. Set aside.
  2. In a mixing bowl, combine the flour, monkfruit sweetener, honey, baking powder, and sea salt. Cut in the butter. I like to use a potato masher for this step, however using two table knives in a criss cross fashion will also work. Then stir in the almond milk until just blended. Scoop the dough into the muffin cups, filling  them about 1/2 to 1/3 full.
  3. Bake for about 15-20 minutes, rotating once halfway through. Remove from the oven and, if desired, slice them in half and add butter while they are still warm.
  4. Store in an airtight container at room temperature for about 24 hours.


    • These muffins are best enjoyed straight out of the oven. They may change in consistency over several hours and potentially lose some of their fluffiness.
    • For a vegan variation, use agave nectar in place of the honey.