Category Archives: Breads

Gluten-Free Strawberry Scones

Deliciously moist gluten-free strawberry scones. Perfect for breakfast, brunch, or with tea. Dairy-free, Sugar-free, and Low-carb. Trim Healthy Mama S.

Gluten-free Strawberry Scones - Dairy free, Sugar free, Low-carb, THM-S

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Gluten-free Strawberry Scones - Dairy free, Sugar free, Low-carb, THM-S

The strawberries in these scones make them so moist and delicious. These would be perfect for a lovely brunch or an afternoon tea break.

Gluten-free Strawberry Scones - Dairy free, Sugar free, Low-carb, THM-S

An easy way to form these scones is to drop them onto your parchment-lined baking sheet in eight large clumps a few inches apart and then form them into triangle shapes about 3/4″ tall. If you prefer your scones to be more uniform in shape you can form the dough into a large circle and cut into 8 pieces. I have step-by-step pictures of this on my Snickerdoodle Scone post.

Strawberry Scones - Gluten free, Dairy free, Sugar free, Low-carb, THM-S

 

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Gluten-Free Strawberry Scones

Strawberry Scones - Gluten free, Dairy free, Sugar free, Low-carb, THM-S
  • Author:
  • Category: Breads

Ingredients

  • 2 1/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/3 cup Trim Healthy Mama Sweet Blend or 1/2 cup of homemade sweetener*
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped strawberries, fresh or frozen. If using frozen, thaw slightly to chop

*homemade sweetener – mix together 1 cup of non-GMO erythritol + 1 teaspoon Now Better Stevia

Instructions

  1. Preheat oven to 350°. Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, baking powder, salt, and sweetener together in a large bowl.
  3. In a small bowl whisk the eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
  4. Add in strawberries.
  5. Divide dough into eight large clumps on the baking pan several inches apart. Pat the dough into triangles or circles about 3/4″ inch tall.
  6. Bake for 22-25 minutes, until golden brown. Let set in pan for 5-10 minutes then remove to a wire rack to cool or eat while warm.
Deliciously moist gluten-free strawberry scones. Perfect for breakfast, brunch, or with tea. Dairy-free, Sugar-free, and Low-carb. Trim Healthy Mama S.

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Strawberry Muffins (Gluten Free and Dairy Free)

Deliciously moist strawberry muffins make for a great breakfast, brunch, or quick snack. Gluten-free, Dairy-free, Sugar-free, THM-S, Keto

Strawberry Muffins Gluten-Free, Dairy-Free, Sugar-Free

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

I think one of my favorite things to bake has to be muffins. Muffins are so easy to make and just plain fun to eat. And I love their look and texture. They great for breakfast or a quick snack. These would look really pretty with a special brunch as well.

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

These muffins have one cup of chopped strawberries and it makes for a very moist muffin if you prefer a drier muffin you can lower the amount of strawberries to 3/4 cup.

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

 

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

To sweeten these muffins you can use the Trim Healthy Mama Super Sweet Blend or my homemade version of that which is a mixture of 1 cup of Now Foods non-GMO Erythritol and 1 teaspoon of Now Foods Better Stevia. Our family likes this brand of stevia the best of all the ones that we have tried. I usually buy the 1 lb. container and it lasts for several months.

Trim Healthy Mamas these Strawberry Muffins are an S.

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Strawberry Muffins

Strawberry Muffins Gluten-Free, Dairy-Free, Sugar-Free
  • Author:
  • Category: Breakfast

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Super Sweet Blend or *homemade sweetener
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, fresh or frozen, chopped

Instructions

  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, sweetener, baking powder and salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly. Gently add in the strawberries.
  3. Fill muffin cups ¾ full.
  4. Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.

Notes

*homemade sweetener – 1 cup Now Foods non-GMO erythritol + 1 teaspoon Now Foods Better Stevia

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

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Grain-Free Snickerdoodle Scones

Grain-Free Snickerdoodle Scones are a yummy treat for breakfast or an afternoon snack with coffee or tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Grain-Free Snickerdoodle Scones - Grain-free, Dairy-free, Sugar-free, Low-carb, THM-S

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

These grain-free snickerdoodle scones are perfect for breakfast or for an afternoon snack with a cup tea or coffee. While your scones are baking be prepared for some wonderful cinnamon aroma wafting through your kitchen. Both of my girls commented on how much they smelled like the cinnamon toast waffles that we used to buy before we went gluten-free and how wonderful the kitchen smelled.

How to make scones - gluten-free, grain-free, dairy-free, sugar-free, THM-S, low-carb

Easy steps to make perfect scones:

  1. Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
  2. Using a knife or pastry scraper cut dough into eight slices.
  3. Bake for 15-20 minutes
  4. Cut again along the lines.
  5. Carefully slide each scone out about an inch.
  6. Bake for 5-7 more minutes.

Try my Dairy-Free Vanilla Icing to top these scones.  If you can handle dairy, there is a “glosting” (a cross between glaze and frosting) recipe in Trim Healthy Mama Cookbook on page 285.

Trim Healthy Mamas these scones are an S.

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Snickerdoodle Scones

Snickerdoodles Scones - Grain-free, Dairy-free, Sugar-free, Low-carb, THM-S
  • Author:
  • Yield: 8
  • Category: Dessert

Ingredients

  • 2 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Sweet Blend or homemade sweetener*
  • 2 teaspoons aluminum-free baking powder or grain-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Himalayan salt
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 350°. Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
  3. Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
  4. Place batter in the middle of parchment-lined baking pan. Shape into an 8″ circle about 3/4″ thick.
  5. Using a knife or pastry scraper cut the circle into eight slices.
  6. Bake for 20 minutes.
  7. Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
  8. Bake for another 5-7 minutes, until golden brown.
  9. Cool.
  10. Add icing for extra fun.

Notes

*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, THM-S, Low-carb

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Gluten-Free Biscuits

*This post contains affiliate links. See my disclosure policy here.*

Grain-Free Biscuits-19-1blog

 

Gluten-Free Biscuits - Dairy-Free

 

Gluten-Free Biscuits - Dairy-Free

 

Gluten-free biscuits that are light and fluffy?

Yes, they are! Both of my daughters were so excited when they first taste tested these for me, because most of the biscuits that I’ve tried to make over the years have been more like a hockey pucks, but not these! These biscuits are light and fluffy, just like a good biscuit should be.

The trick is to use egg whites and to beat them to a nice froth before mixing with the flour.

I’ve made them with coconut oil that was melted and coconut oil  just softened and they worked great both ways. I found these were easier to make using the melted coconut oil, since all you have to do is stir.

Trim Healthy Mamas these biscuits are an S.

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Gluten-Free Biscuits

Light and fluffy gluten-free and dairy-free biscuits.

  • Author:
  • Yield: 5 biscuits

Ingredients

  • 1 cup + 2 tablespoon almond flour
  • 1 teaspoon aluminum-free baking powder or *grain-free baking powder
  • 1/2 teaspoon Himalayan salt or sea salt
  • 2 tablespoons coconut oil, melted or softened
  • 3 egg whites

Instructions

  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn’t completely melted just mix it in with a fork.
  3. In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.
  4. Fold the egg whites into the flour mixture and combine.
  5. Divide batter into 5 portions and place on parchment lined baking sheet.
  6. Bake for 10-12 minutes.

Notes

*grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar

Serving size- 1 biscuit  Calories: 203  Fat: 18 g  Net Carbs: 3 g  Protein: 8 g

Be sure to see my Recipe Index for more Gluten-free, Dairy-free, Sugar-free and THM recipes!

Gluten-Free Biscuits

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Coconut Strawberry Chia Muffins

So tasty and good for you! Coconut Strawberry Chia Muffins for breakfast or snack – Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S

Coconut Strawberry Chia Muffins - Grain-Free, Sugar-Free, Dairy-Free

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

 

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

 

 

These Coconut Strawberry Chia Muffins are some seriously, yummy muffins and to top it off the smell of strawberries baking is so good! While they were baking, both of my daughters came out of their art studio at different times to see what I had in the oven. I love it when that happens. Oh, I’m just in the kitchen baking up some delicious healthy food for you.

When you make these, you can enjoy the fact that they are chock-full of healthy superfoods – chia seeds, coconut flour, coconut oil, coconut milk. And if you are able, use organic strawberries and free-range eggs and you’ll be over the top.

If you are following Trim Healthy Mama, like I am, these are an “S”.

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Coconut Strawberry Chia Muffins

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free
  • Author:
  • Yield: 12
  • Category: Bread

Ingredients

  • 1 cup coconut flour
  • 1/4 cup chia seeds
  • 3/4 cup erythritol
  • 3/4 teaspoon Now Better Stevia
  • 1 teaspoon baking soda or grain-free baking powder, either will work here.
  • 1/2 teaspoon Himalayan or sea salt
  • 1 cup coconut milk
  • 6 eggs
  • 1/4 cup coconut oil, melted
  • 4 teaspoons vanilla extract
  • 1 cup chopped strawberries, fresh or frozen

Instructions

  1. Preheat oven to 350°. Grease muffin tin or line with paper liners.
  2. Mix coconut flour, chia seeds, erythritol, stevia, baking powder, and salt in a bowl.
  3. In a large bowl whisk by hand or use a mixer the coconut milk, eggs, coconut oil, and vanilla extract.
  4. Add flour mixture into egg mixture and mix until combined.
  5. Fold strawberries into batter.
  6. Fill muffin cups 3/4 full and bake for 25 to 30 minutes until golden brown and center is set.
  7. Let set in pan on rack for 5 minutes before removing, then let cool on wire rack.

Notes

These muffins are a little on the sweet side. If you like less sweet, just back off a little on the erythritol and stevia or just leave out the stevia.

I like to use different flours when I’m baking to keep a variety in our diet. That’s why you’ll see my recipes sometimes call for almond flour, flax meal, coconut flour, sprouted gluten-free flours, or my baking blend.

See my Recipe Index for more Gluten-free, Sugar-free, Dairy-free, and THM recipes.

Coconut Strawberry Chia Muffins - Gluten-free, sugar-free, low-carb

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Oatmeal Orange Cranberry Muffins

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

The classic tastes of orange and cranberries come together in this lightened-up muffin that makes for a perfect breakfast or snack. Muffins have always been a favorite of mine. Easy to make and easy to eat. These muffins make me think of baked oatmeal in neat little packages.

They are gluten-free, dairy-free, and sugar-free. Use gluten-free oats to keep it gluten-free, if needed.

Trim Healthy Mamas these oatmeal orange cranberry muffins are an E.

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Oatmeal Orange Cranberry Muffins

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com
  • Author:
  • Yield: 12
  • Category: Breakfast

Ingredients

  • 2 cups gluten-free oats
  • 1 cup unsweetened applesauce
  • 3 egg whites or 1/2 cup egg whites
  • 1/2 cup erythritol
  • 1/2 teaspoons of Better Stevia
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon orange extract
  • 1/2 teaspoon sea salt
  • 1 cup cranberries, coarsely chopped

Instructions

  1. Preheat oven to 375°. Grease 12-cup muffin pan.
  2. Put oats in a blender or food processor and blend until ground into flour.
  3. Mix all ingredients, except cranberries.
  4. Fold in cranberries.
  5. Fill muffin tins 3/4 full and bake for 15-20 minutes or until a toothpick comes out clean.
  6. Cool muffins for 5 minutes and then remove to wire rack.
  7. These are best after they have cooled.
This post contains affiliate links. See my disclosure policy here.
Oatmeal Orange Cranberry Muffins - Gluten-free, Dairy-free, Sugar-free

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Blueberry Vanilla Scones (Gluten-Free)

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Easy to make Blueberry Vanilla Scones, perfect for breakfast or with afternoon tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Blueberry Vanilla Scones- Gluten-Free - MamaShire.com

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Blueberry Vanilla Scones (Gluten-Free)

Blueberry Vanilla Scones - Gluten-Free - MamaShire.com
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 10- 12 scones
  • Category: Breads

Ingredients

Instructions

  1. Preheat oven to 350° Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, sea salt together in a medium bowl.
  3. In a small bowl mix eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
  4. Add in blueberries.
  5. Drop by large spoonfuls about 3 inches apart on to parchment lined baking pan. Pat the dough into a triangle shapes.
  6. Bake fro 15- 20 minutes, until golden brown. Remove from pan and cool on wire rack.

Notes

*Homemade sweetener – 1 cup of erythritol + 1 teaspoon stevia mixed together.

 

Blueberry Vanilla Scones - Gluten-Free - MamaShire.com

These delicious scones are super easy to mix up and bake.

Tips on shaping and baking scones:

  • You can bake them in the traditional way of patting the dough into a large circle and then cutting into slices before baking like I do with my Snickerdoodle Scones.
  • Or try my method of scooping the dough by large spoonfuls onto your baking sheet about three inches apart and patting them into triangle shapes.
  • With the triangle shapes spread apart, I find that they bake quicker.
  • You could also shape them into circles for more of a biscuit look.

Trim Healthy Mamas these Blueberry Vanilla Scones are an S.

You might also like my Lemon Blueberry Muffins.

See my Recipe Index for more Gluten-free, Dairy-free and Sugar-free recipes!

 

Blueberry Vanilla Scones - Gluten-free, Dairy-free, Sugar-free, Low-Carb, THM-S

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Sheep Cheese Biscuits (Gluten-Free)

These tasty Sheep Cheese Biscuits (Gluten-Free) bake up quick and easy. Great for a side with meals or breakfast sandwich buns. Low-carb, THM-S

Sheep Cheese Biscuits (Gluten-Free) - Low-carb, THM-S

This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Sheep Cheese Biscuits (Gluten-free) - MamaShire

While most of my recipes will be completely dairy-free, there will be an occasional recipe that features sheep or goat dairy, like these Gluten-Free Sheep Cheese Biscuits.

Sheep Cheese Biscuit (Gluten-free) - MamaShire

These biscuits are easy to put together and bake up quickly, which is a good thing because they don’t last very long in my house. I like to serve these alongside soups and Italian dinners.  They also work great for breakfast sandwich buns.

Pecorino Romano - MamaShire

The type of sheep cheese that I normally use is Pecorino Romano or Manchego. I have found both of these types of sheep cheese at Meijers, a Mid-West grocery store chain and at Costco, which has the lowest price. I love that they put a little sheep head on the packaging. It helps people like me who didn’t know that pecorino means “Italian cheese made from sheep milk”.

Trim Healthy Mamas these biscuits are an S.

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Sheep Cheese Biscuits (Gluten-Free)

Gluten-Free Sheep Cheese Biscuit - MamaShire
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 20-24 biscuits
  • Category: Breads

Ingredients

  • 1/2 cup blanched almond flour
  • 4 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1 cup Pecorino Romano cheese, shredded
  • 4 tablespoons coconut oil, melted

Instructions

  1. Preheat oven to 350°. Line a large 13 x 18 baking pan or two smaller baking pans with parchment paper.
  2. Mix almond flour, coconut flour, baking powder, garlic powder, and sea salt in a medium mixing bowl with a whisk. Stir in eggs, coconut milk, cheese, and melted coconut oil. Mix thoroughly.
  3. Drop by spoonful or cookie scoop onto lined baking pan about three inches apart.
  4. Bake for 15-20 minutes or until lightly golden.

Notes

These biscuits freeze well.

This recipe was adapted from Melissa’s Cheesy Garlic Biscuits from Satisfying Eats. If you can eat cow dairy with no problem, her recipe should suit you well.

Sheep Cheese Biscuits (Gluten-Free) - Low-carb, THM-S

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Lemon Blueberry Muffins

These comforting and delicious Lemon Blueberry Muffins are sure to please. Gluten free, Dairy free, Sugar free, Low-carb THM-S

Lemon Blueberry Muffins (Gluten-Free)

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

When my girls were young and we were homeschooling I would often bake a batch of blueberry muffins for a mid-morning treat. I would usually serve them with a little cup of milk in special little teacups. Often times, they came from a pre-packaged muffin mix that was quick and easy to make.

Lemon Blueberry Muffins (Gluten-Free)

Now that we eat gluten, dairy, and sugar free I needed an easy go-to recipe that would be quick, yummy, and have a wonderful texture. This recipe for gluten-free lemon blueberry muffins fits all those. I try to keep blueberries stocked in my freezer so that we can whip these up anytime.

Trim Healthy Mamas these muffins are an S.

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Lemon Blueberry Muffins

Lemon Blueberry Muffins - Gluten-free, Dairy-free, Low-carb, sugar-free, THM-S
  • Author:
  • Category: Breads

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Super Sweet Blend or homemade sweetener*
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 teaspoon lemon extract
  • 1/2 cup blueberries, frozen or fresh

*homemade sweetener = 1 cup Non-GMO erythritol  + 1 teaspoon Better Stevia

Instructions

  • Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  • Using a whisk combine the almond flour, coconut flour, sweetener, baking powder, and salt in a medium mixing bowl.
  • In a large mixing bowl, whisk the eggs, coconut oil, and lemon extract.
  • Blend the flour mixture into the egg mixture and mix thoroughly.
  • Gently add in the blueberries.
  • Fill muffin cup 3/4 full.
  • Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.

For More MamaShire Recipes –

Lemon Blueberry Muffins - Gluten-free, Dairy-free, Sugar-free

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Cinnamon Muffins (Gluten-Free)

Cinnamon Muffins (Gluten-Free) THM-S

Baking these wonderful gluten-free cinnamon muffins will send the most wonderful aroma through your home. Your family will be drawn into the kitchen hoping to get one as soon as they come out of the oven.

Cinnamon Muffins (Gluten-Free) THM-S

With the cinnamon topping all melty and spread through the muffin they are the perfect comfort food. They are excellent for breakfast or a snack.

Cinnamon Muffins (Gluten-Free) THM-S

Trim Healthy Mamas these muffins are an “S”.

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Cinnamon Muffins (Gluten-Free)

Cinnamon Muffins (Gluten-Free) THM-S

A perfect comfort food filled with cinnamon goodness!

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breads

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup xylitol or Truvia
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 6 large eggs
  • 1/2 cup coconut oil, melted
  • 2 tablespoons vanilla extract
  • Cinnamon Topping:
  • 1/4 cup xylitol or Truvia
  • 2 tablespoons cinnamon
  • 2 tablespoons coconut oil, melted

Instructions

  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, xylitol, baking powder and sea salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly.
  3. Fill muffin cups 3/4 full.
  4. Mix the cinnamon topping ingredients together and drop by teaspoonful into the top of each muffin. Use a knife or skewer to swirl the cinnamon into the top and middle of the muffins.
  5. Bake muffins for 15-20 minutes, or until golden brown. Let muffins stand in pan for 5 minutes and then remove to a wire rack to cool. If baked in paper cups remove from pan immediately to cool.

Notes

These muffins freeze wonderfully.

This recipe was adapted from Cinnamon Bun Muffins at Elana’s Pantry.

See my Recipe Index for more THM, Gluten Free, Grain Free, Dairy Free, and Sugar Free Recipes!

This post contains affiliate links. See my disclosure policy here.

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