Gluten Free Mini Eggnog Muffins
 
Prep time
Cook time
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Get a blast of eggnog flavor with these one bowl, easy to whip up Gluten Free Mini Eggnog Muffins. The perfect winter snack.
Author:
Recipe type: Breakfast
Serves: 24 mini muffins
Ingredients
  • ½ cup coconut oil, melted and cooled to touch
  • ½ cup eggnog
  • ¼ cup pure maple syrup
  • 1 egg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • dash of nutmeg
  • dash of allspice
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • ¼ cup brown rice flour
  • ¼ cup sweet sorghum flour
  • ¼ cup gluten free oat flour
  • ¼ cup potato starch
  • 2 tablespoons tapioca starch
Directions
  1. Preheat oven to 350 degrees. Line a mini muffin tin with paper liners. Set aside.
  2. In a medium sized mixing bowl, whisk together coconut oil, eggnog, pure maple syrup, and egg until smooth.
  3. Add remaining ingredients and whisk until smooth.
  4. Fill muffin tins ⅔ way full and bake at 350 degrees for 12-14 minutes or until tops of muffins spring back at touch of a finger and toothpick inserted into center comes out clean.
  5. Allow muffins to cool in tin for 2 minutes then immediately and carefully remove muffins from tin and allow to finish cooling on cooling rack.
  6. Store extra muffins in a loosely sealed container at room temperature for up to 3 days or in a tightly sealed container in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-mini-eggnog-muffins/