Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print
Simple Gluten Free Honey Muffins
A light and delicious gluten free honey muffin that mixes up quickly and tastes amazing.
Course
Appetizer, bread, Breakfast, Snack
Cuisine
American
Keyword
breakfast muffins, gluten free bread, gluten free muffin recipe, gluten free muffins
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
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