Michelle Darmody: How to bake morning muffins free from wheat, dairy, eggs and sugar

They still taste good and can fill the house with the sweet nutty scent of almonds, honey and vanilla as they bake

The scent of almonds, honey and vanilla is always welcome, particularly on cold and rainy days.

Sat, 20 Jan, 2024 - 02:00

Michelle Darmody is a baking expert and writer, as well as an award-winning author. Michelle works across food education, sustainability and food policy and has a Doctorate in Culinary Arts.

These muffins are free from wheat, dairy, eggs and processed sugar. A lot of people request recipes without one or two of these ingredients, particularly at this time of year. Wheat and eggs traditionally help muffins to rise so these are denser and stickier than a more traditional muffin.

They still taste good and can fill the house with the sweet nutty scent of almonds, honey and vanilla as they bake, which is always welcome, particularly on cold and rainy days.