Get ready to indulge in a delightful twist on a classic favorite with these Bomb Gluten Free Monkey Bread Muffins! Perfectly soft, gooey, and bursting with warm cinnamon goodness, these muffins are not just a treat for those avoiding gluten—they're a delicious snack for everyone! Imagine biting into a fluffy muffin that pulls apart effortlessly, revealing a sweet, cinnamon-sugar coating that dances on your taste buds. Whether you're enjoying them for breakfast, dessert, or a cozy snack, these muffins are sure to become a beloved staple in your kitchen. Don’t miss out on creating this scrumptious recipe that will have your friends and family begging for seconds!
Ingredients
- 2 cups gluten-free flour blend
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with coconut oil or line with parchment paper muffin liners.
- In a large mixing bowl, whisk together the gluten-free flour blend, coconut sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the almond milk, melted coconut oil, and vanilla extract until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until a soft, slightly sticky dough forms. Be careful not to overmix.
- In a small bowl, combine the brown sugar and cinnamon, creating a sweet-spicy coating mixture.
- Using clean hands or a small cookie scoop, roll small balls of dough (about 1 inch in diameter) and coat each ball completely in the cinnamon-brown sugar mixture.
- Arrange 3-4 coated dough balls into each muffin cup, allowing some space between them for rising and expansion.
- Sprinkle any remaining cinnamon-sugar mixture over the top of the muffins for extra flavor and caramelization.
- Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm and enjoy the gooey, pull-apart texture of these gluten-free monkey bread muffins.
Tips
- Choose the Right Flour Blend: For the best results, use a high-quality gluten-free flour blend that contains xanthan gum, which helps mimic the texture of traditional wheat flour.
- Room Temperature Ingredients: Ensure your almond milk and coconut oil are at room temperature for better mixing and a smoother dough.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to denser muffins.
- Customize Your Coating: Feel free to add chopped nuts or chocolate chips to the dough for an extra flavor kick!
- Watch the Bake Time: Ovens can vary, so keep an eye on your muffins during the last few minutes of baking to avoid overcooking.
- Serve Warm: For the ultimate experience, serve these muffins warm right out of the oven. They’re best enjoyed fresh, but you can store leftovers in an airtight container for a few days.
- Experiment with Spices: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a unique flavor twist!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
