The gluten-free light muffins are an ideal recipe for those on a diet or who simply want to stay light without missing the chance to enjoy a dessert. They are made with eggs, a little sugar, extra virgin olive oil, and almond milk. This dessert is naturally lactose-free and gluten-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All Seasons
Ingredients
- 2 cups flour (Nutrifree universal mix)
- 4 eggs
- 2 tsp extra virgin olive oil
- 1/3 cup sugar
- 1 cup almond milk (gluten-free)
- 1 tbsp baking powder
- 1 pinch salt
- 1 lemon (grated zest)
- 2 tbsp almond granules (gluten-free)
Tools
- 1 Mixer
- 1 Bowl
- 1 Mold
- 12 Baking cups
Steps
Break the eggs into a bowl and add the sugar with a pinch of salt.
Start mixing with an electric mixer until the mixture is light and fluffy, about 10 minutes. While mixing at low speed, add the oil. Stop the mixer and add a little flour at a time, alternating with the almond milk.
Mix well with the mixer, then add the baking powder and grated lemon zest. Arrange the muffin cups inside a mold.
Pour the batter to fill 3/4 of the cup, decorate with almond granules, and bake in a preheated static oven at 350°F for 15-18 minutes. Remove from the oven and let cool.
ATTENTION: Check the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are free from gluten contamination
Advice
They can be stored in a closed container for 3-4 days, or they can be frozen.
They can be stored in a closed container for 3-4 days, or they can be frozen.
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