Zesty Margarita Muffins {Gluten Free, Dairy Free}

Typically, the February weather around here can be cold, snowy and even a little depressing.  Lately though, we have been experiencing record temps and more sun than we see in the summer. I realized that probably isn’t the best thing since it’s due to global warming and all but as someone who gets a little SAD (suffers from Seasonal Affective Disorder), I can’t help but make the most of it. 

Not only has it made my half marathon training runs more enjoyable but it’s also left me craving springtime HARD including all the flavors that come along with it….like margaritas. 

While some of you might equate margaritas to summer, I typically think of spring, Cinco de Mayo and all the winter thaw that comes along with it (we don’t typically thaw out from winter until May around here….true story) which is what inspired me to whip up these Paleo friendly, gluten and dairy free MARGARITA MUFFINS! 

Party Perfect Margarita Muffins! {Allergy friendly, gluten free, dairy free and paleo friendly}

They’re quite similar to my Mimosa Muffins I made a while back except that I swapped the orange for lime and the champagne glaze for tequila….and they’re pretty badass. 

margarita muffins margarita muffins 6

Zesty Margarita Muffins {GF, Dairy Free, Paleo Friendly}



For the muffins

  • 2 cups almond flour
  •  1/2 tsp baking soda
  • pinch of sea salt 
  • zest of one lime
  • 3 eggs
  • 2 tbsp coconut oil, melted
  • 4 tbsp raw honey 
  • 1 tsp vanilla extract
  • 2-3 tbsp fresh squeezed lime juice

For the tequila glaze: 



  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. In a medium bowl, combine almond flour, baking soda, salt and lime zest. In a separate bowl, combine the eggs, coconut oil, honey, vanilla extract and lime juice. 
  3. Add the dry ingredients to the wet ingredients and mix until well combined. 
  4. Spoon or scoop batter into muffin tin.
  5. Place in the oven and bake for 20-25 minutes. 
  6. While muffins are baking, prepare the glaze.  In a small saucepan, bring tequila and honey crystals to a boil then reduce to simmer for about 10 minutes while stirring frequently. 
  7. Remove from heat and spoon glaze over muffins while cooling.  Sprinkle extra honey crystals on top for a “sparkle”, if desired. 
  8. Serve and enjoy 
You might also like:  Spiced Banana Protein Muffins with a Cinnamon Cashew Cream Spread

This will be one of the last weeks that Rachel from Running on Happy will be co-hosting the Meatless Monday linkup with me (sad face).  While I hate to see her go, I am very excited to welcome Dixya from Food Pleasure Health as my newest co-hostess starting next Monday!

In the meantime, if you have a meatless recipe you’d like to share, be sure to linkup with myself and Running On Happy today! 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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