Looking for a gluten free breakfast idea? Lemon gluten free muffins are quick to make and delicious to eat! Made with almond flour and lemon essential oils, this easy muffin recipe is perfect for breakfast or a snack.
Now that my family has stopped eating wheat, finding snacks has been tricky. I’ve been reading everything I can about baking and cooking with gluten free substitutes for wheat. I was desperate for something healthy, but sweet that my daughter, Ella, would eat. She loves wheat based food and has had a hard time adjusting. I decided that a simple muffin recipe would be a good place to start.
I made these muffins with almond flour. One of the trickiest part of going wheat free is figuring out what kind of flour to use when I want to bake. There are a number of wheat free flour mixes and baking mixes available, but after a little research, I discovered that the rice flours can send your blood sugar soaring. Since keeping blood sugar low is one of the main reasons to avoid wheat, I’ve opted to use almond and coconut flours. Almond flour is not cheap, so I made the recipe for only 6 muffins. I don’t want to be throwing away quality food that doesn’t get eaten! You can double this recipe and make 12 muffins.
I also decided to use lemon essential oil to flavor the muffins. Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled “therapeutic-grade” and have a “Supplement Facts” box on the label showing the nutritional value – do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.
Once the batter was made, I filled 6 muffin cups almost full. I was concerned that the muffins would rise much because of the lack of gluten and I was right. They did rise and a few rose over the top of the muffin liner but I was fine with that.
Three out of the four of us thought the muffins were delicious! My daughter is proving to be very stubborn. The muffins are a bit denser than a muffin made with wheat flour, but they are still full of flavor.
- Add all ingredients except coconut and lemon oils to a large bowl.
- In a small bowl add the Lemon Oil to the melted coconut oil. Then add the mixture to the large bowl.
- Stir ingredients until thoroughly combined.
- Pour batter in to 6 regular sized muffin cups lined with paper liners. You'll want to fill the tins up at least 3/4 of the way full, if not more to get a full muffin.
- Bake at 350 degrees for 20 minutes or until done.