Dairy Free Gluten Free Muffins


These muffins taste so good that it’s hard to believe they are gluten-free AND dairy free! They are protein-packed, nutrient dense and full of good fat, making them very satisfying.

Remember this: If you want to lose fat, you have to eat good fat. More often then not, fat-free diets lead to over-consumption of carbohydrates. Carbs are broken down into their smallest part, glucose (sugar) and excess sugar is eventually converted to fat. More reason than ever to avoid “fat-free” diets.

I make this recipe at least twice a month because it is a fabulous substitute for bread and a balancing snack. I’m not on an entirely gluten-free diet but I definitely feel my absolute best when I have very little bread and pasta from wheat-based (gluten) foods. Dr. Mercola calls gluten containing diets “an epidemic of hidden intolerance.” Meaning, there are many people who have gluten intolerance and are not even aware of it.

Instead of wheat flour, this recipe uses almond flour. Almond flour is a source of good fat and it makes for a lovely textured muffin. It is truly the secret to these dense, fulfilling muffins. I like to add a bit of dried fruit for some extra fiber and flavour.

Gluten-Free AND Dairy Free Muffins

2-1/2 cups of ground almond flour
1/4 cup melted coconut oil (organic)
1/4 cup maple syrup
1 cup unsweetened applesauce
1/2 tsp aluminum-free baking soda
2 tsp cinnamon
3 eggs
Dash of sea salt
1/2 cup dried cranberries or organic apricots chopped

Combine all the ingredients in a large bowl. Use muffin cups to line a muffin tin and fill half the cup with batter. Bake at 350 degrees for 15-20 minutes or until muffins spring back when pressed with a fork. Makes 12 muffins.

Joy McCarthy

Joy McCarthy is the vibrant Holistic Nutritionist behind Joyous Health. Author of JOYOUS HEALTH: Eat & Live Well without Dieting, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at Institute of Holistic Nutrition and co-creator of Eat Well Feel Well. Read more...


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  • Hi Joy.. Just made these muffins. I cooked for 25 mins and when cooled they were still slightly wet. I know they are supposed to be dense. Wondering if reduced to 2 eggs if that would make a difference or add more flour? They taste great.

    • Hi Patricia! Sorry to hear this. Hmmm, I’m not sure why that would be. I’ve made them several times and many clients have made them too. Does your oven cook slower than most? You can certainly try to reduce to 2 eggs. Did you use extra large eggs? My only concern is they won’t stick as well. Let me know if you try with less.

  • Hi Joy!
    I just made these muffins and I have to say…. Holy mother of tastiness! These muffins are amazing and a guilt-free way to add to my bowl of fruits in the morning. Thanks so much for the recipe! :)

  • Can’t wait to make this! Do you think quinoa flour would be an okay substitute for the almond flour?

  • Do you think the chia seed egg replacement mix could work in this recipe?

    • I’m not sure. I’ve not tried it yet. I do find a combo of flax and chia works best. Let me know if you try it out!

  • Hi Joy, I love this recipe and I make them every few weeks since they are a hit with my little munchkins! I was in the process of making them this morning and discovered I was out of apple sauce. The never-ending mountain of frozen bananas in my freezer came to the rescue! Three bananas were a great substitute for apple sauce. Just thought I’d share:)

    • Hi Lee Ann,

      Great to know! Thanks for sharing the tip!

      Kate – Joyous Health Team

  • Hi there. I was wondering what the difference was between almond flour and ground almonds? One of your other recipes calls for ground almonds and I thought it was almond flour until I saw it written here as flour. Also, the bulk section of the grocery store had almonds, ground, and it looked just like the flour I have. Help?

    • Hi Holly,

      Can you let me know which recipe you’re referring to? Usually the difference is one of texture. Ground almonds would probably be a thicker texture – more almond meal than almond flour – and would probably look more like graham cracker crumbs in texture (which is often why we use it for raw dessert crusts), where as almond flour is more, well, flour-like in appearance and texture. But I’d need to see the recipe you have in mind to be sure.

      Kate – Joyous Health Team

  • In your book, the recipe for Almond Power Muffins calls for 12 eggs! I noticed Canadian Living also used 12 eggs in your recipe. I’ve never used more than 2 eggs in my muffin recipes. Is this a misprint? What detox benefits are in so many eggs? Thanks

    • Hi Ingrid,

      The reason for the 12 eggs in this recipe is that it makes them really high in protein. It’s what puts the “power” in the Power Muffins!

      Kate – Joyous Health Team