Gluten-free Cheesy Muffins
Sugar-free | Gluten-free | Dairy-free option
Makes: 8-9 muffins
Cuisine: Bridget's Healthy Kitchen
Course: Lunchbox treat
Prep time: 20 minutes
Cook time: 20 - 25 minutes
Cheese lovers unite! There's nothing quite comforting like melted cheese with a tender, soft muffin.
My Cheesy Muffins are one of my most popular recipes and are made using my grain-free gluten-free flour blend, which I have included. My flour blend adds a wonderfully unique flavour and texture that is healthy and comforting.
This delicious recipe is free from sugar and gluten and allows for a dairy-free alternative.
Hints, Tips & Tricks
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
As this recipe is gluten-free, I have used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
My gluten-free grain-free flour blend recipe
220 g (7.7 oz) almond flour or nut or seed flour of your choice
100 g (3.5 oz) arrowroot
60 g (2 oz) tapioca flour
40 g (1.4 oz) coconut flour
Stir all the ingredients together and stir in an airtight container for up to 1 month.
- 60 g (2 oz) butter or coconut oil for a dairy-free option
- 120 ml (4 fl oz) milk, or a non-dairy milk like almond, coconut, soy or hemp milk
- 120 ml (4 fl oz) soda water
- 180 g (6.3 oz) my gluten grain-free flour blend (recipe in 'Hints, Tips & Tricks' section above)
- ½ tsp baking soda
- ½ tsp xanthan gum
- 1 heaped tbsp inulin powder
- ½ tsp Himalayan or mineral salt
- 60 g (2 oz) cheddar cheese, grated (or vegan cheese for dairy-free option)
- 20 g (0.7 oz) parmesan cheese, grated (or vegan cheese for dairy-free alternative)
- 2 tbsp nutritional yeast (for the dairy-free version)
- 1 egg, whisked
- ½ tsp apple cider vinegar
- Preheat your oven on bake at 190C (375F) and place the metal rack in the middle of the oven. Prepare the muffin tray by lining nine muffin holes with paper muffin cases.
- Gently melt the butter in a small pot on low heat till it just turns to liquid. Add the milk and soda water and allow the liquid to gently heat until it's lukewarm.
- Stir the flour, baking soda, xanthan gum, inulin powder, and salt in a mixing bowl. Add ¾ of the grated cheddar and parmesan cheese and stir to combine. Add one tablespoon of nutritional yeast to the mix for the dairy-free version.
- Make a well in the centre of the dried ingredients and add the warm butter and milk, the beaten egg and apple cider vinegar. Stir with a spoon to combine the wet and dry ingredients. The mixture will be damp but clumpy.
- Portion the mixture evenly between the muffin cases and top each muffin with the leftover cheese and remaining nutritional yeast for the dairy-free version.
- Bake the muffins in the oven for 20-25 minutes or until the muffins are golden and the smell of melted cheese is driving your taste buds crazy.
- Eat hot from the oven or cool on a wire rack. You can store the muffins in the pantry for up to 3 days.
To reheat your muffins:
Microwave for 10-20 seconds per muffin. If using an oven, preheat to 160C (320F), then sprinkle with a bit of water and cook for 10-15 minutes.