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4.41
from
5
votes
Simple Gluten Free Honey Muffins
A light and delicious gluten free honey muffin that mixes up quickly and tastes amazing.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer, bread, Breakfast, Snack
Cuisine:
American
Servings:
12
muffins
Calories:
172
kcal
Author:
Christine
Ingredients
2
cups
gluten free bread light flour mix
2
tsp.
psyllium husk powder
½
cup
sugar
3
tsp.
baking powder
½
tsp.
salt
1
egg
1
cup
milk
¼
cup
butter
melted
¼
cup
honey
Instructions
Preheat oven to 375 F. Spray a 12 cup muffin pan with coking spray. Set aside.
In a large bowl, stir together the flour mix, psyllium husk powder, sugar, baking powder and salt with a plastic whisk.
In a medium bowl, stir together the egg, milk, butter and honey.
Add the wet ingredients to the dry ingredients all at once. Stir with the plastic whisk until blended.
Using a ⅓ cup measuring cup, fill each muffin cup ⅔ cup full with batter.
Bake for 15 minutes.
Remove from oven and let cool on a wire rack.
Enjoy while warm.
Notes
For best results, make sure your ingredients are at room temperature.
These muffins mix up easily - but if the batter seems too runny, it's not! It's supposed to be quite thin.
They freeze really well, just defrost in the microwave or at room temperature.
Nutrition
Calories:
172
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
25
mg
|
Sodium:
129
mg
|
Potassium:
163
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
175
IU
|
Calcium:
94
mg
|
Iron:
0.9
mg