28 Mar

I hope everyone had a great Easter! But now it’s time to get back to work while counting down the days to the weekend once again. 

But anyways, let’s talk about these muffins. I took these yummy mini muffins all the way to my family’s dinner table for Easter because for starters  they  yummy, fluffy and healthy! 

These muffins are dairy and gluten free, plus they yield a large batch and small portion sizes which makes it convenient to entertain a large crowd. Happy baking!

Recipe (yields about 40 mini muffins)

For the doughnuts:

12 Tablespoons coconut oil, room temperature

3/4 cup coconut palm sugar

2 organic cage free eggs, room temperature

2 cups brown rice flour

1 cup tapioca flour

2 1/2 teaspoons baking powder

 1/4 teaspoon baking soda

 3/4 teaspoon sea salt

1/2 teaspoon ground nutmeg

1/2 cup + 1/3 cup unsweetened almond milk

2 Tablespoons unsweetened almond milk + 1 tsp lemon juice

For the topping:

8 Tablespoons coconut oil, room temperature

1/2 cup organic cane sugar

 1 Tablespoon ground cinnamon

Preheat oven to 350 degrees F. Grease muffin tin(s) with coconut spray.

In a large bowl, cream butter and coconut oil. (I used my stand mixer.)

Beat in eggs, one at a time until just combined.

Sift together the flour, baking powder, baking soda, salt and nutmeg.

Combine the almond milk and the almond milk + lemon juice in a liquid measuring cup.

Alternate adding the flour mixture and milk mixture to the coconut oil starting with 1/4 of the flour mixture, followed by 1/3 of the milk mixture, repeating until you end with the last 1/4 of the flour mixture. Stir after each addition. (I still used my stand mixer for this step.)

Mix just until well combined and smooth, taking care not to overbeat.

Scoop batter into tins and fill about 2/3 full.

Bake on middle rack for 10-15 minutes or until toothpick inserted in center comes out with just a few moist crumbs and edges are just lightly golden.

Melt the coconut oil in a bowl.

Combine the cinnamon and sugar in another bowl.

While the muffins are still warm, dip the tops of each into the butter, then roll into the sugar. You may also choose to coat every side of the muffin in the butter and sugar mixture, but I found just dipping the tops was perfect for me.

Recipe source: The Merchant Baker


  1. Leticia Silva April 14, 2016 at 2:26 pm #

    Can you substitute the Almond Milk with something if you are allergic to nuts?

    • Valerie Azinge April 14, 2016 at 2:27 pm #

      Of course. You can use regular milk or rice milk if you want to keep it dairy free

      • Leticia Silva April 14, 2016 at 3:13 pm #

        Thank you for responding so quickly!! πŸ™‚

      • Valerie Azinge April 14, 2016 at 3:17 pm #

        My pleasure πŸ™‚

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