How does a gluten free muffin recipe that takes less than 4 minutes to make from start to finish sound? It’s single-serving so you won’t go overboard and hits the spot for dessert or if you’re looking for a sweet start to you day.
Instant Gluten Free Muffin in a Cup Recipes
Now I know what you’re thinking — “Jennifer, why are you promoting gluten free muffin recipes? Have you lost your mind?”
No, I haven’t. These gluten free muffin recipes are easy to make and they rely on almond flour rather than traditional gluten-free flours which can easily elevate your blood sugar. The easiest way to make them is using one of the three gluten free muffin mixes from Wheat Free Market. The available flavors include Mixed Berry, Ginger Spice and Chocolate Chip. Each is highly versatile and delicious in it’s own right having the consistency of a very moist cake.
For those who prefer indulgences to be less sweet than the sugar-packed gluten-free baked goods, Wheat Free Market’s gluten free muffin mixes may be more to your liking. They are even “Wheat Belly” approved by William Davis, MD. I feel satisfied after eating one of these muffins and they don’t trigger cravings for more sweets. The main sweetener in the products is erythritol which is a sugar alcohol. If you have issues with the FODMAP family, you may have issues with these mixes since there is a lot of erythritol in them. However the bright side is that erythritol is one sugar alcohol that tends to be less bothersome than all the rest.
Another quick note about the products’ processing — the gluten free muffin mixes are made in a facility that processes wheat, however the facility takes care to avoid cross contamination and even tests batches to make sure they fall below the 20ppm threshold to be labeled gluten-free in compliance with the FDA ruling.
Keep on reading for a really nice giveaway from Wheat Free Market!!
My Egg-Free Recipe Variations
Though the recipe on the packet includes the use of one egg per mix, I figured out how to make the muffins without eggs! Gary from Wheat Free Market challenged me to figure out how I could use these mixes since I have a high sensitivity to eggs. I tried both ground flaxseed and ground chia seed since I’m not a fan of commercially available white powdery egg replacements on the market. Though ground flax will work okay, ground chia seed seems to work the best. The method of using both of them are identical as described in the main recipe below so long as you add about tsp or so of butter or ghee (my favorite butter alternative) and cook them for an additional 10 to 20 seconds longer than the directions suggest. (Obviously if you can eat eggs, then there’s no need for this substitution.)
If you plan on following these recipes, do yourself a favor and make them in a small cereal bowl rather than a mug. Adding more ingredients than what’s written on the package takes up more room. It will make it easier for you to mix it all together and pop it in your microwave. (Granted, I don’t think it’s great to use a microwave all of the time, however once in awhile probably isn’t going to kill you. Plus there are oven directions on the packaging for those without a microwave.)
You can easily get creative with these mixes and add in your own favorite ingredients. For the Mixed Berry gluten free muffin mix, I add an additional 1/2 cup of frozen berries that I’ll thaw in the microwave for 10 to 15 seconds. For the Ginger Spice mix, I add 1/2 cup of chopped apple and 1 heaping tbsp of nut or sunflower seed butter. These additions make these muffins even more yummy!
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And as a bonus, Gary from Wheat Free Market was generous to share these gluten free muffin mixes with three (3) lucky winners! Simply register below and I’ll pick the winner at midnight ET on 3/7/14. To be eligible to win, the winners must live in the US. Good luck!