Gluten-Free Honey Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 muffins 1x
- Category: Baked Goods
- Method: Baking
- Diet: Gluten Free
- 2 cups gluten-free flour
- 2 tablespoons monkfruit sweetener
- 1–2 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
- Set oven to 450 degrees. Line a muffin tin with approximately 16 paper muffin cups. Set aside.
- 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.
- 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.
- Store in an airtight container at room temperature for about 24 hours.
Notes
- 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.
