You won’t believe that these blueberry muffins are gluten-free, but they are! The recipe has much in common with my Healthy Blueberry Muffins, but it uses almond flour instead of regular flour. No xanthan gum, no starches, just simple ingredients built around one gluten-free flour.

Transitioning a recipe from conventional wheat-based flour to almond flour is never straightforward. It requires reducing the amount of liquid, since almond flour is less absorbent, and fat, since almond flour naturally contains some. It took over ten tries to get the texture of this muffin just right, but it was worth the effort.

Like any great blueberry muffin, they’re golden on the outside, fluffy on the inside, and punctuated by jammy blueberries. Unlike most blueberry muffins, this recipe is quite wholesome but still tastes like a treat.

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This blueberry cobbler is a summertime delight! It features jammy ripe blueberries beneath an almond flour-based biscuit topping that’s tender on the inside and perfectly crisp and craggy along the edges. I hope this recipe will become one of your go-to summertime treats. It’s certainly a winner in my repertoire.

This recipe is the cobbler version of my popular blueberry crisp. It’s based on my peach cobbler recipe, which was arguably the most delicious dessert made in my kitchen last summer. I’ve always loved making fruity crisps, and now I’ve moved on to cobblers. Don’t make me choose a favorite!

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These scones are made with almond flour, and frankly, maybe all scones should be—whether you need them to be gluten-free or not. They’re 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest and a light sprinkle of raw sugar take them to the next level!

I didn’t come up with this idea myself. When I published my Blueberry Scones, which are made with whole wheat or all-purpose flour, I received several questions about how to make the recipe with almond flour.

Since almond flour has become my favorite flour over the past year or two, I had to figure it out. Despite being made entirely with almond flour, the scones don’t taste overtly of almond. They’re easy to make with simple, wholesome, lower carbohydrate ingredients, so they’re a win all around.

It took seven tries to get the recipe just right. Along the way, it became the topping for a Peach Cobbler. I’m delighted with this recipe and all the variations you’ll find below.

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It took me ten tries to get this cookie recipe just right, but it was worth the effort! These gluten-free chocolate chip cookies are made with just one wholesome flour—almond flour. They’re also sweetened with maple syrup instead of brown sugar, although you likely wouldn’t guess it. I love to use natural sweeteners when I can.

These cookies are golden and lightly crisp around the edges, and tender and chewy in the middle, which is exactly how I want my chocolate chip cookies to be. If you’re looking for a gluten-free cookie or a healthier take on a classic Tollhouse cookie, you’ve found a winner here. As a bonus, they’re remarkably easy to stir together by hand, with no chilling time required!

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While recently making our tahini cookies for what felt like the millionth time, we thought, Why not add chocolate to this party? The result was even better than we imagined. Introducing: fudgy chocolate tahini cookies studded with chocolate chips! They’re vegan, gluten-free, and absolutely delicious — like a brownie and cookie in one!

All you need for these? 1 bowl, 8 ingredients, and about 20 minutes.

Fudgy Chocolate Tahini Cookies (1 Bowl!) from Minimalist Baker →

Fall has three essentials: cozy sweaters, warming soups, and PUMPKIN BREAD! Whether your fond memories of this spice-filled treat are from Starbucks, Grandma’s house, or your favorite box mix, we’re bringing you alllll the nostalgia! This homemade gluten-free + dairy-free pumpkin bread is FLUFFY, tender, spice-filled, and has the perfect balance of sweetness and pumpkin flavor!

Just 1 bowl and simple ingredients required for this fall classic.

The BEST Gluten-Free Pumpkin Bread (1 Bowl!) from Minimalist Baker →

Meet the peach cobbler of my dreams! This irresistible dessert features warm, bubbling peaches with a golden cobbler topping that’s craggy at the edges and tender inside. Make this recipe from mid-to-late summer when fresh peaches are at their peak.

This simple peach cobbler recipe is sweet but not too sweet, so the glorious peach flavor shines above all else. The filling is sweetened with honey, and the topping is lightly sweetened with lemony sugar—both of which impart some lovely complementary flavors that make this cobbler taste extra special. The recipe is not complete without some vanilla extract, cinnamon and yogurt for a light, buttermilk-like tang.

The buttery topping is made of almond flour, which offers a tender crumb and light almond flavor that pairs perfectly with ripe peaches. I tried making this cobbler with regular all-purpose flour and much preferred it with almond flour. Thanks to the almond flour, this recipe is gluten-free, whether you need it to be or not!

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Hold onto your sprinkles, folks! This recipe takes the cake, literally. We’ve taken our crowd-favorite funfetti cupcakes and made them undetectably gluten-free! Your friends and family will be begging for the recipe for these soft, fluffy, perfectly moist, incredibly delicious gems!

The catch? There is no catch. They’re made in 1 bowl with just 10 ingredients! What are you waiting for? Let’s bake some cupcakes!

Gluten-Free Funfetti Cupcakes (1 Bowl!) from Minimalist Baker →

Let your tastebuds transport you to a tropical destination with our new NO-BAKE Coconut Lime Energy Bites! What started as a cake quickly turned into these tasty little treats because who wants to turn on their oven during summer?

These 7-ingredient, flavor-filled bites are the perfect mid-day treat for summer & beyond. They’re tangy, coconutty, and ridiculously easy to make. Let us show you how!

These naturally sweetened coconut lime energy bites begin with our favorite fiber & mineral-rich sweetener: dates!

No-Bake Coconut Lime Energy Bites from Minimalist Baker →

Friends, prepare to level up your muffin game with these undetectably vegan and gluten-free lemon poppy seed muffins! They’re perfectly sweet, tender, FLUFFY, and bursting with bright, lemony goodness. 

Made in just 1 bowl, they’re just as fun to make as they are to eat! Let’s get baking!

How to Make Vegan Gluten-Free Lemon Poppy Seed Muffins

These super FLUFFY muffins begin with using an electric mixer to cream together the vegan butter, cane sugar, and lemon zest.

Gluten-Free Lemon Poppy Seed Muffins (Vegan) from Minimalist Baker →

Chocolate, banana, and pecans…this flavor combination is meant to be. And in a muffin? Truly magical! These FLUFFY banana nut muffins are vegan, gluten-free, and generously studded with pecans and chocolate chips. Hubba hubba!

Bonus? They’re easy to make with just 1 BOWL and a handful of simple, wholesome ingredients. It’s muffin time, friends!

These vegan + gluten-free chocolate chip muffins begin with the egg-free binders: mashed banana and flax eggs.

1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF) from Minimalist Baker →

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 

These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!

These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.

1-Bowl Cranberry Orange Scones (Vegan + GF) from Minimalist Baker →

Looking for a cookie filled with fall flavor? This is it! Fluffy, cinnamon-spiced, pecan-studded pumpkin oat cookies made in 1 bowl in 30 minutes! 

These vegan + gluten-free treats are easy, delicious, and extra irresistible when topped with pumpkin spice frosting. Preheat your oven…it’s cookie time!

These 1-BOWL fluffy fall dreams start with melted (vegan) butter, brown sugar, pumpkin purée, and vanilla extract.

Fluffy Pumpkin Oat Cookies (1 Bowl!) from Minimalist Baker →

Nothing says cozy season quite like apple butter and snickerdoodle cookies. But combined into ONE? These apple butter snickerdoodles are ultra COZY! They’re soft, fluffy, cinnamon-filled, packed with apple flavor, and dare we say they rival apple cider donuts!?

These fall-filled treats are vegan, gluten-free, and come together with just 10 ingredients. Preheat your oven and let’s bake some cookies!

How to Make Apple Butter Snickerdoodles

These cookies begin like any good fluffy cookie: with creaming (vegan) butter and sugar.

Apple Butter Snickerdoodle Cookies (Vegan + GF) from Minimalist Baker →