Get a blast of eggnog flavor with these one bowl, easy to whip up Gluten Free Mini Eggnog Muffins. The perfect winter snack.
I used to HATE eggnog. Like really despise it. I thought it was disgusting.
I mean, even the title of it…EGGnog…who wants to drink something with eggs in the name??? It reminded me of Gaston on Beauty and the Beast. You know the part of the song where he talks about drinking 5 dozen eggs and being roughly the size of a barge? See, drinking eggs and looking like Gaston are both unappealing to me.
But just like most things, the older and more mature that I became, I began to like eggnog. In fact, now I love it.
I don’t love most people’s version of eggnog. I could never drink that stuff right from the carton. I mix about 1 part skim milk to 1 part eggnog and then it tastes perfect.
And have you ever had eggnog warm with a dash of cinnamon? My fave! It’s a nice change from drinking hot cocoa in the cold winter months. And again, I mix half milk and half eggnog for the warm drink as well. It makes a world of difference. And it’s not so darn artery clogging that way. So, you know, there’s an added bonus right there.
Braelyn is absolutely hooked on eggnog. She asks for it practically every morning. She would have 2 or 3 glasses if I let her, but I’ve got to cut her off or else she’ll be bouncing off the walls on a sugar high.
Emry, on the other hand, takes after me. She asks for eggnog just to be like her big sister, but then she takes one sip, sets it down, forces a smile, and walks away leaving the rest of her drink untouched. I think it’s safe to say she is not YET a fan of the holiday drink just like her mama wasn’t.
But you know what Emry does like???
These Gluten Free Mini Eggnog Muffins that we made together while Braelyn was at school. She liked them so much that I couldn’t keep her fingers out of the batter as I was scooping them into muffin tins.
Don’t worry, I have dubbed this batch of muffins “undeliverable” to neighbors and friends due to the high contamination of toddler spit that made it into the batter from licking fingers and double dipping. Eggnog muffins will just have to wait for another day to be shared around town.
I have to say, though. I do love watching my girls find joy in baking with me. They drive me nuts, that’s for sure, but it’s fun to think about a day where they will actually be a help in the kitchen rather than a ticking time bomb waiting to explode ingredients all over cupboards, counter tops, and the floor. It’s like walking around a minefield trying to bake with either of them.
Today alone, elbows ended up in the peanut butter jar, lemon juice was spilled down the cupboards, fingers were burned on the toaster oven, naked booties graced the counter tops (don’t worry; I immediately disinfected all surfaces), and ice came shooting from the ice dispenser all over the floor when a certain 3 year old insisted she could get her own drink. Oy vey!
But surprisingly making these muffins with Emry, besides the finger licking, was fairly quick and simple. The recipe is an easy one bowl recipe that doesn’t even require an electric mixer. You basically whisk together your wet ingredients and then stir in your dry ingredients until the batter is smooth. Easy peasy.
These muffins aren’t even all that bad for you either, which means you can eat them as a snack. The only processed sugar comes from the eggnog, and the rest of the sweetener is pure maple syrup. And instead of using butter, I used coconut oil in the recipe. The mild flavor of the coconut oil paired perfectly with the sweet nutmeg-y flavor of the eggnog.
I was pretty impressed when I took my first bite of these muffins and got an explosion of eggnog flavor in my mouth. I didn’t think that a tiny little muffin could pack so much eggnog flavor. It really tastes like you’re eating eggnog when you pop one of these in your mouth. They are delicious!
Not only do these little gems taste exactly like eggnog, but they have an amazing texture as well. No crumbly or chewy gluten free muffins here. These babies are light and tender and perfectly moist. They got the 2 thumbs up in texture award from my hubby so “wahoo!” on that one. Not that I really ever listen to Ben’s opinions anyway. But I do love it when his opinion is the “right opinion”. Hehe!
These muffins would be glorious for a holiday party alongside a glass of cold or warm eggnog, or even some hot chocolate for a different flavor profile. And if you want to go really fancy, turn them into little cakes by adding whipped cream, frosting, or a drizzle of eggnog icing. Mmm mmm!
Santa may just want eggnog muffins left on his plate this year instead of cookies and I don’t blame him.
Are you an eggnog fan?
- 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
- Preheat oven to 350 degrees. Line a mini muffin tin with paper liners. Set aside.
- In a medium sized mixing bowl, whisk together coconut oil, eggnog, pure maple syrup, and egg until smooth.
- Add remaining ingredients and whisk until smooth.
- 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.
- 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.
- 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.