Most kids love their carbs and can’t pass up muffins or cinnamon rolls. If you’re trying to find some gluten free replacements that will satisfy your kids’ picky senses of taste and texture, these gluten free almond chia muffins were a hit at our house! They are perfect for breakfast or to send in kids’ lunches as a snack. Grown ups love them too, my 70 year old parents can attest to that.
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/4 cup coconut milk
- 1/2 tsp almond extract
- 1 egg
- 3/4 cup almond meal
- 1/4 cup gluten free flour blend
- 1 tsp baking powder
- 1 tbsp chia seeds
- Preheat oven to 350F.
- Spray or grease a 6 cup muffin tin, or a 12 cup mini muffin tin.
- In a medium mixing bowl, whisk together the first 5 ingredients. Depending on where you are, you may need to warm up the coconut oil. Mine was pretty solid.
- Blend in the dry ingredients, and fill the muffin cups.
- Bake for 22 minutes in the 6 cup tin, or 18 minutes in the mini tin.
- Cool the muffins in the tin on a wire rack.
I used coconut oil to grease the mini muffin tin, and they didn't release easily. I sprayed the regular size tin with EVOO baking spray and it worked better, but that may have been a difference in the quality of the tins.
I use the Namaste Foods Gluten Free Flour a lot, and I love Trader Joe’s Almond Meal. They both make it easy to convert recipes to gluten free. Almond meal has the added benefit of healthy fats and protein.
I baked them in both regular and mini muffin tins. The kids seem to prefer the tiny muffins, while the adults love to slice open and slather butter on the big ones.
Butter makes it better, naturally! Do you like butter to be melty or firm? I feel like I’m in the minority on this one, I love it when butter is super firm, like soft cheese. My Dad gobbled his muffin up with cream cheese instead of butter.
If you like these Gluten Free Almond Chia Muffins, and are looking for more GF treats, check out the rest of my recipes here: