Quick & Easy Gluten-Free Cup Muffins

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Looking for a super-fast and satisfying gluten-free treat? These 15-minute cup muffins are perfect when you’re short on time but still craving something soft, fluffy, and delicious. Made with simple pantry staples and ready in a flash, they’re great for breakfast, a snack, or dessert—no fuss, no gluten!

Ingredients:

  • 1 egg

  • 3 tbsp milk (or almond milk)

  • 2 tbsp oil (or melted butter)

  • 2 tbsp honey or maple syrup

  • 1/4 tsp vanilla extract

  • 1/4 cup gluten-free all-purpose flour

  • 1/4 tsp baking powder

  • Pinch of salt

  • Optional: 1 tbsp chocolate chips or blueberries

  • Instructions:

    1. Preheat oven to 180°C (350°F). Line a muffin tin with 2 paper liners.

    2. In a bowl, whisk together egg, milk, oil, sweetener, and vanilla.

    3. Add flour, baking powder, and salt. Mix until just combined.

    4. Fold in chocolate chips or fruit if using.

    5. Divide batter between muffin cups.

    6. Bake for 12–15 minutes or until a toothpick comes out clean.

    7. Cool slightly and enjoy warm!

    8. Tips:

      • Want more flavor? Add a pinch of cinnamon or lemon zest.

      • Make it dairy-free with almond milk and coconut oil.

      • For microwave version: pour into a mug and microwave for 1–1.5 mins.

      Let me know if you want a flavored version like chocolate, banana, or blueberry!

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