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Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

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gluten-free blueberry muffins on a baking tray.

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

stack of four gluten-free blueberry muffins.

Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!

WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS

Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!

Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!

Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.

Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!

gluten-free blueberry muffins on a sheet of parchment paper

ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET

  • Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!

TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS

  • If you can’t find fresh blueberries, go ahead and use frozen.  

  • Use cupcake liners to keep the muffins from sticking to the pan.

  • To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
stack of gluten-free sugar cookies
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Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

  • 1 ½ Cups Almond Flour
  • ½ Cup Tapioca Starch (corn or arrowroot starch might work, I haven’t tested it myself yet)
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 3 Eggs 
  • ¼ Cup Coconut Oil, melted
  • ¼ Cup Honey or Maple Syrup
  • ¼ Cup Non-Dairy Milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh Blueberries

Instructions

  • Preheat the oven to 350F & grease or line a muffin pan.
  • Combine your dry ingredients – almond flour, tapioca starch, baking powder, & salt in a large bowl.
  • Add in your wet ingredients – eggs, coconut oil, honey or maple syrup, almond milk, vinegar, & vanilla extract and mix everything really well.
  • Fold in your fresh blueberries to your muffin batter until they’re incorporated.
  • Scoop out ¼-1/3 cup of batter into each muffin tin & bake for 20-25 minutes. These store best in the fridge – just pop in the toaster oven for a few minutes before enjoying.

Notes

  • Use cupcake liners to keep the muffins from sticking to the pan.
  • Frozen blueberries are a bit more likely to tint the muffins as you mix them in, but the result won’t taste any less delicious!
  • To store, wait until the muffins get to room temperature before placing them in an airtight container in the freezer. 

    • Nutrition

    Calories: 300kcal

    OTHER HEALTHY BREAKFAST/DESSERT RECIPES

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    30 Minutes or Less

    Chickpea Chocolate Chip Cookie Dough

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    chickpea cookie dough in a jar with a spoon

    The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

    overhead image of scoops of chickpea cookie dough with extra chocolate chips

    What You’ll Need To Make Chickpea Cookie Dough

    Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

    Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

    Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

    chickpea cookie dough inside a cookie scoop

    Tips and Tricks

    • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
    • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
    • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
    chickpea cookie dough in a jar with a spoon

    Adjust This Recipe To Your Dietary Needs

    Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

    Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

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    Chickpea Cookie Dough

    The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1/4 cup nut or seed butter, I used almond butter
    • 1/4 cup almond flour, see Notes for nut-free option
    • 3 tablespoons maple syrup
    • 1 tablespoon non-dairy milk, unsweetened
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1/4 cup chocolate chips

    Instructions

    • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
    • Fold in chocolate chips and enjoy!

    Video

    Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Berry Breakfast Crisp (for one!)

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    close-up image of berry breakfast crisp.

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

    overhead image of berry breakfast crisp with coconut yogurt on top.

    What You’ll Need To Make Berry Breakfast Crisp

    Fresh Berries – Use any kind(s) of fresh berries you’d like! I used a combo of fresh strawberries, blueberries, and raspberries – and OMG they were delicious. However, you can totally use whatever berry’s in season, or whatever you have on-hand. You could even use frozen berries if you’d like, just keep in mind they’ll yield more liquid once baked, resulting in a watery filling.

    Rolled Oats – It’s super important you use rolled oats, instead of whole or steel cut oats. Rolled oats are flattened then toasted, and bake up beautifully in this berry breakfast crisp.

    Almond Flour – Either almond flour or almond meal will work in this gluten-free breakfast recipe. I use and love the Bob’s Red Mill Almond Flour, as well as Anthony’s Almond Flour. And if you’re interested in other almond flour breakfast recipes, check out my almond flour pancakes or almond flour banana bread – both are incredible!

    Coconut Oil – A tablespoon of solid coconut oil gives the crumble atop this berry breakfast crisp its crumbly texture. If your coconut oil is liquid at room temperature (this happens when the weather’s warm), then simply place it in the fridge or freezer for 5-10 minutes before using. Also, if you don’t have any coconut oil, you can use a tablespoon of cold butter or ghee instead.

    close-up image of berry breakfast crisp with coconut yogurt on top.

    Tips and Tricks

    • Remember, this recipe makes a single serving. Therefore, you’ll want to double, triple, or even quadruple the recipe when baking for others!
    • Finish off this berry breakfast crisp with a scoop of vanilla yogurt! I topped mine with a dollop of Cocojune’s unsweetened coconut yogurt and it was perfectly creamy and delicious. Though if you’re eating this for dessert, feel free to top it off with a scoop of vegan vanilla ice cream instead – YUM!
    • You can easily prep this healthy breakfast recipe the night before if you’d like. To do this, assemble the berries and crumble, then cover and refrigerate overnight. Then, in the morning, bake it off as instructed and enjoy a warm berry crisp for breakfast!

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo: For a paleo crisp, replace the rolled oats with finely chopped nuts and/or coconut flakes!

    Make it Nut-Free: To make this a nut-free breakfast recipe, replace the almond flour with one tablespoon of brown rice flour or all purpose flour.

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    Berry Breakfast Crisp (for one!)

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 servings

    Ingredients

    For the berries:

    • 1 cup fresh berries (strawberries, blueberries, raspberries, etc)
    • 1 teaspoon maple syrup
    • 1/4 teaspoon vanilla extract

    For the crumble:

    • 1/4 cup rolled oats
    • 2 tablespoons almond flour or meal
    • pinch of salt
    • 1 tablespoon coconut oil, solid
    • 1 tablespoon maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Add all berry ingredients to a bowl and toss to evenly coat, then transfer into small oven-safe dish.
    • Mix all crumble ingredients together in same bowl as the berries, then sprinkle over top of the berries.
    • Bake for 15-20 minutes, or until lightly golden brown and bubbly. Serve warm with additional maple syrup and/or a scoop of vanilla yogurt.

    Video

    Notes

  • Make this an apple breakfast crisp by replacing the fresh berries with fresh sliced apples!

    • Nutrition

    Calories: 300kcal

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    Breakfast

    Almond Flour Banana Bread

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    sliced almond flour banana bread with chocolate chips

    Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.

    overhead image of almond flour banana bread

    What You’ll Need To Make Almond Flour Banana Bread

    Almond Flour – The one and only flour we use in this grain-free recipe is almond flour. Almond flour is a favorite among low-carb, gluten-free, and paleo recipes. It yields little-to-no flavor and, when done right, bakes up beautifully soft and tender. If you don’t already have a bag of almond flour in your pantry, I highly recommend you go pick some up. I’ve tried pretty much every brand of almond flour out there, and my favorite so far is this Anthony’s Almond Flour. Though whichever brand of almond flour you decide to use in this recipe, make sure it’s blanched almond flour, and not almond meal.

    Coconut Sugar – A quarter cup of coconut sugar is all you’ll need to sweeten up this healthy dessert recipe! The bananas yield some natural sweetness of their own, and a touch of coconut sugar helps bring that out. If you don’t have coconut sugar, you can use brown sugar in its place.

    Bananas – About two very ripe bananas should do the trick here! Or, however many mashed bananas you need to equal one cup. And while I feel like this goes without saying, make sure your bananas are super ripe for this recipe. You can tell a banana is ripe when it’s beginning to form large brown spots all around the outside peel.

    Chocolate Chips – While optional, chocolate chips make this almond flour banana bread extra indulgent and delicious! If you don’t have chocolate chips, you can easily use one cup of chopped chocolate instead. I recommend semi-sweet chocolate or dark chocolate for this recipe. And if you’re looking to keep your entire loaf paleo, use your favorite paleo chocolate chips, such as these Hu Kitchen Chocolate Gems.

    almond flour banana bread sliced

    Tips and Tricks

    • Instead of greasing your loaf pan, line it with parchment paper. Also, cut your parchment paper larger than the loaf pan, leaving its edges sticking out from the sides of your banana bread. This’ll make it easier to lift and remove your bread from its baking pan!
    • Leave the almond flour banana bread to cool completely (about an hour) before slicing. Then, once cool, I recommend slicing the bread all at once, before storing. Lastly, store the slices in an airtight container at either room temperature for 3 days, in the fridge for 7 days, or in the freezer for up to 3 months!
    • For the ultimate slice of banana bread that’ll leave your tastebuds singing, toast it before eating! Then, once toasted, top that baby off with some vegan butter, ghee, peanut butter, and/or almond butter. Let me tell ya, toasted almond flour banana bread makes for the perfect afternoon snack or nightcap.
    the inside of almond flour banana bread

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: For a vegan grain-free banana bread, try replacing the eggs with three flax eggs. One flax egg equals one tablespoon of ground flax seed meal mixed into three tablespoons of water. While I haven’t tried this vegan option myself yet, I’m sure it’d work just fine!

    Make it Added Sugar-Free: Because the bananas are so naturally sweet, you can totally leave the coconut sugar out of this healthier dessert recipe.

    4.34 from 3 votes

    Almond Flour Banana Bread

    Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 10 slices

    Ingredients

    • 2 1/2 cups almond flour
    • 1/4 cup coconut sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 2 tablespoons coconut oil, melted
    • 1 cup mashed banana (about 2 very ripe bananas)
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 1 cup chocolate chips, optional

    Instructions

    • Preheat oven to 350° Fahrenheit and line a 9×5-inch loaf pan with parchment paper.
    • Whisk together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon in a large bowl.
    • Add in the melted coconut oil, mashed banana, eggs, and vanilla extract – mix until fully combined. Fold in chocolate chips if using, until evenly dispersed throughout batter.
    • Transfer batter to prepared loaf pan and bake for 40-50 minutes or until a toothpick inserted down the center of the bread comes out clean. Remove from the oven and transfer to a wire cooling rack, cool bread completely (about 1 hour) before slicing.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Gluten-Free Chocolate Chip Cookie Brittle

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    stack of gluten-free chocolate chip cookie brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    gluten-free chocolate chip cookie brittle in a bowl with milk on the side

    What You’ll Need To Make Gluten-Free Cookie Brittle

    Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

    Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

    Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

    Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

    gluten-free chocolate chip cookie brittle stacked

    Tips and Tricks

    • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
    • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
    • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

    Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

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    Gluten-Free Chocolate Chip Cookie Brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8 servings

    Ingredients

    • 1/2 cup coconut sugar
    • 1/2 cup neutral tasting oil, see Notes
    • 2 egg whites
    • 1 teaspoon vanilla extract
    • 3/4 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 teaspoon baking soda
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
    • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
    • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
    • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
    • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

    Video

    Notes

  • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

    • Nutrition

    Calories: 300kcal

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