FAILSAFE Maple Muffins

FAILSAFE Maple Muffins that are gluten free, dairy free, and full of delicious flavor!

I’ve officially cracked the code on the maple muffins! 

After 4 wildly different attempts, they are finally the exact kind of muffin we want: light and fluffy, yet moist and flavorful, with a sweet but not overly sweet kick from the maple syrup. It felt like a complete unicorn of a task, so taking that first bite of the FAILSAFE Maple Muffins and discovering their fluffy awesomeness was *extra* sweet (ahem).

Some notes:

My go-to flour blend is the gluten-free all-purpose blend from Silvana’s Kitchen. I pretty much use it for everything at this point.

It does need a little help to rise for muffins, however, so I added in some baking powder and extra xanthan gum. If you’re using a different gluten flour blend for these FAILSAFE Maple Muffins that already has xanthan gum in it, you may not need the full amount listed in the recipe. So feel free to play around with that or omit it altogether.

Also, I used 1/4 cup of maple syrup here and it’s just the right amount of sweetness for us. You could probably up it to 1/3 cup if you wanted to have a little stronger maple syrup flavor to your muffins. I wouldn’t go any more than that, though.

Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 12 Calories: 177 kcal

Description

These FAILSAFE Maple Muffins are light and fluffy, yet moist and flavorful, with a sweet (but not overly sweet!) kick from the maple syrup. They are perfect for grab-and-go breakfasts, lunchbox treats, and even an after school snack (or two).

Ingredients

Instructions

  1. Preheat oven to 350°F/180°C and line a muffin pan with liners or parchment paper. Set aside.

  2. Combine flour, baking powder, xantham gum, and sugar into a medium sized bowl and whisk to combine.

  3. In a small mixing bowl, combine your wet ingredients (egg, oil, milk, and maple syrup). Wish to combine.

  4. Pour wet ingredients into dry ingredients and mix well.

  5. Distrubute batter evenly between all 12 muffin slots. Each should be about 3/4 full.

  6. Place in the oven and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely before storing in an airtight container OR freezing.

Nutrition Facts

Amount Per Serving
Calories 177

Note

This recipe is gluten free, dairy free, soy free, nightshade free, and low in salicylates. It is also safe for the FAILSAFE and Strict Phase of the RPAH Elimination Diet. 

Keywords: breakfast, dairy free, failsafe, gluten free, low salicylate, muffin, nightshade free, rpah elimination diet, snack, soy free

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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