Gluten Free Eggnog Muffins
So let me preface this by stating that I actually do not like Eggnog. Never really have even when I was a little girl. But these gluten free eggnog muffins taste delightful and moist! These are the perfect winter holiday treat. Even if you are not gluten free, these muffins will still taste delicious without that heavy starchy feeling. Happy Holidays! – The Accidental Chef
Serves 12
Ingredients:
- 1 1/2 cups of Gluten Free Flour
- 2 1/2 cups of Almond Flour
- 1 tsp of Baking Soda
- 1/4 tsp of Nutmeg
- 3/4 cups of Pumpkin Spice Coconut Milk – Dairy Free
- 1/2 Low Fat Eggnog (Can also use dairy free coconut eggnog)
- 1 tsp of Mexican Vanilla or if you cannot find that, you can just use regular vanilla
- 1/2 cup of vegan earth balance butter – melted and cooled down to room temperature
- 2 eggs or you can use egg whites
- 1 cup of light brown sugar
Directions:
Preheat the oven to 375 degrees.
Spray the muffin tins with some olive oil spray or you can use muffin liners.
Combine the flour, sugar, baking powder, and nutmeg in a medium bowl.
In another bowl combine the eggs, eggnog, pumpkin spice milk, butter, and vanilla.
Then add the wet ingredients to the dry ingredients bowl.
Whisk until combined and the mixture has thickened.
Scoop the mixture into the muffin pan so they are almost full as shown.
Bake for 25-30 minutes or until they are golden on top.
Serves: 12 | Serving size: 1 muffin | Calories per serving: 290 | Fat: 16.4 g | Carbs: 35.4 g | Net Carbs: 32.7 g | Protein: 6.2 g
