Are you tired of feeling left out when it comes to delicious baked goods because you have dietary restrictions? Look no further! Gluten-free baking has come a long way in recent years, and we’re excited to share our top 20 gluten-free muffin recipes that are perfect for breakfast. From sweet treats like blueberry almond flour muffins to savory options like carrot cake muffins, there’s something for everyone.
In this article, we’ll be sharing a variety of mouthwatering muffin recipes that use alternative flours like almond, coconut, and oat. Whether you’re gluten-free by choice or necessity, these recipes are sure to become new favorites in your household.
Blueberry Almond Flour Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack. Made with almond flour, fresh blueberries, and a hint of vanilla, they’re also gluten-free and grain-free.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a large bowl, whisk together eggs, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Banana Oat Gluten Free Muffins
These soft and fluffy muffins are a perfect treat for anyone looking for a gluten-free option. Made with ripe bananas, rolled oats, and a hint of cinnamon, they’re a delicious breakfast or snack option.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups rolled oats (gluten-free)
– 1 cup brown sugar
– 1/2 cup coconut oil, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together oats, brown sugar, and cinnamon.
3. In a large bowl, combine mashed bananas, melted coconut oil, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Chocolate Chip Gluten Free Muffins
These moist and delicious muffins are perfect for satisfying your sweet tooth while catering to dietary restrictions. Made with gluten-free flours, these treats are easy to make and packed with dark chocolate chips.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and cocoa powder.
3. In a large bowl, whisk together eggs, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in dark chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are set.
Cooking Time: 20-22 minutes
Pumpkin Spice Gluten Free Muffins
Pumpkin Spice Gluten Free Muffins Recipe
Get ready to cozy up with a warm and delicious batch of Pumpkin Spice Gluten Free Muffins! These moist and flavorful treats are perfect for fall gatherings, potlucks, or just a quick snack.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, baking powder, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine Greek yogurt, egg, honey, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Top with chopped nuts (if using).
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Lemon Poppy Seed Gluten Free Muffins
Brighten up your morning with these refreshing lemon poppy seed muffins, perfectly free from gluten.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup poppy seeds
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together melted butter, eggs, lemon zest, lemon juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in poppy seeds.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow muffins to cool on a wire rack for 5 minutes before serving.
Cooking Time: 18-20 minutes
Apple Cinnamon Gluten Free Muffins
Start your day with a warm and comforting treat! These moist and flavorful muffins are made with the perfect blend of juicy apples, sweet cinnamon, and nutty gluten-free flours.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup almond flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup diced apples (about 1 medium apple)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flours, baking powder, and salt.
3. In a separate bowl, combine sugar, melted butter, eggs, diced apples, cinnamon, nutmeg, and vanilla extract. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Carrot Cake Gluten Free Muffins
These scrumptious muffins are a perfect blend of sweet and savory, packed with the natural goodness of carrots. With a crumbly oat and almond flour crust, these gluten-free treats will satisfy your cravings.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup plain Greek yogurt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, granulated sugar, baking soda, and salt.
3. In a separate bowl, whisk together eggs, melted butter, vanilla extract, and Greek yogurt.
4. Add grated carrots, chopped walnuts (if using), and wet ingredients to dry ingredients. Mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Cranberry Orange Gluten Free Muffins
These moist and flavorful muffins are perfect for a seasonal breakfast or snack. The combination of tart cranberries, sweet orange zest, and hint of cinnamon will delight your taste buds.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh or frozen cranberries
– 1 tablespoon orange zest
– 1 cinnamon stick (optional)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in cranberries and orange zest.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Double Chocolate Gluten Free Muffins
Treat your family and friends to a delicious breakfast or snack with these indulgent double chocolate muffins, made possible with the convenience of gluten-free flours.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup granulated sugar
– 1/4 cup melted unsalted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup semi-sweet chocolate chips
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, and salt.
3. In a large bowl, combine melted butter, eggs, and vanilla extract. Stir in the dry ingredients until just combined.
4. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are set and a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Peanut Butter Banana Gluten Free Muffins
These moist and delicious muffins are a perfect treat for anyone with dietary restrictions. Made with ripe bananas, creamy peanut butter, and gluten-free flours, they’re a tasty way to start your day or satisfy your snack cravings.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup creamy peanut butter
– 1/4 cup coconut sugar
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup almond flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Optional: chopped peanuts or chocolate chips for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine mashed bananas, peanut butter, and coconut sugar. Stir until smooth.
3. Add gluten-free flours, baking powder, and salt. Mix until just combined.
4. Add egg and melted butter. Mix until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool before serving.
Cooking Time: 20-22 minutes
Strawberry Gluten Free Muffins
Start your day with a sweet treat that’s not only delicious but also gluten-free! These strawberry muffins are perfect for breakfast or a snack, and they’re easy to make.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 2 teaspoons vanilla extract
– 1 cup hulled and sliced strawberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, yogurt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in sliced strawberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Zucchini Chocolate Chip Gluten Free Muffins
These muffins are a perfect blend of flavors, textures, and nutritional benefits. The addition of zucchini adds moisture and a hint of green flavor, while the dark chocolate chips provide a rich and indulgent treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1 cup grated zucchini
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, combine eggs, applesauce, melted coconut oil, and vanilla extract. Stir until smooth.
4. Add grated zucchini and stir to combine.
5. Gradually add dry ingredients to wet ingredients, stirring until just combined.
6. Fold in dark chocolate chips.
7. Divide batter evenly among muffin cups.
8. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Coconut Flour Gluten Free Muffins
These moist and flavorful muffins are perfect for anyone looking for a gluten-free breakfast or snack option. Made with coconut flour, these muffins are not only delicious but also low in carbs and rich in healthy fats.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together coconut flour and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and honey or maple syrup (if using).
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Maple Pecan Gluten Free Muffins
These moist and flavorful muffins are perfect for breakfast or a snack, featuring the rich flavors of maple syrup and toasted pecans. Made with gluten-free flours, they’re also a great option for those with dietary restrictions.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup pure maple syrup
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flours, cornstarch, and sugar.
3. In a separate bowl, whisk together melted butter, egg, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in pecans.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Vanilla Bean Gluten Free Muffins
Moist and flavorful, these vanilla bean muffins are a perfect treat for any time of day. Made with gluten-free flours and a hint of real vanilla beans, they’re a delicious alternative to traditional baked goods.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup potato starch
– 1/4 cup tapioca flour
– 1 teaspoon xanthan gum
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon real vanilla bean paste (or 1/2 vanilla bean, split lengthwise)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flours, potato starch, tapioca flour, xanthan gum, baking soda, and salt.
3. In a separate bowl, whisk together sugar, melted butter, eggs, vanilla extract, and vanilla bean paste (or scrape the seeds from the vanilla bean).
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Raspberry Almond Gluten Free Muffins
Raspberry Almond Gluten-Free Muffins: A Sweet Treat with a Twist!
These moist and flavorful muffins combine the sweetness of raspberries with the nutty flavor of almonds, all while being gluten-free. Perfect for breakfast or as a snack.
Ingredients:
• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 tablespoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup sliced almonds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, eggs, Greek yogurt, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in raspberries and sliced almonds.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Yield: 12 muffins
Sweet Potato Gluten Free Muffins
These moist and flavorful muffins are perfect for a breakfast treat or snack, made with the natural sweetness of sweet potatoes and a hint of spices.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Optional: chopped nuts or dried cranberries for added texture and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine mashed sweet potatoes, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pineapple Coconut Gluten Free Muffins
Start your day with a sweet and savory treat that combines the flavors of pineapple, coconut, and vanilla. These gluten-free muffins are perfect for breakfast or as a snack.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup plain Greek yogurt
– 1/2 cup pineapple juice
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup chopped fresh pineapple
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and unsweetened shredded coconut.
3. In a large bowl, whisk together Greek yogurt, pineapple juice, egg, vanilla extract, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in chopped pineapple.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are lightly golden.
Cooking Time: 20-22 minutes
Cherry Almond Gluten Free Muffins
These moist and flavorful muffins combine the sweetness of cherries with the nutty goodness of almonds, all wrapped up in a gluten-free package.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1/2 cup cherry jam or preserves
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup sliced almonds
– 1 cup pitted cherries, chopped
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, and granulated sugar.
3. Add melted butter, eggs, cherry jam, vanilla extract, and salt. Mix until smooth.
4. Fold in sliced almonds and chopped cherries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Oatmeal Raisin Gluten Free Muffins
Start your day with a delicious and healthy twist on traditional muffins! These oatmeal raisin gluten-free muffins are perfect for breakfast or a quick snack.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, granulated sugar, brown sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, Greek yogurt, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in raisins.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Summary
Start your day off right with these delicious and easy-to-make gluten-free muffin recipes. From classic flavors like blueberry and banana to decadent treats like double chocolate and strawberry, there’s something for everyone. This collection of 20 mouthwatering recipes uses a variety of flours, including almond flour, oat flour, and coconut flour, ensuring that you’ll find one (or two, or three…) that suits your taste buds. Whether you’re a busy morning person or an avid baker, these gluten-free muffins are the perfect way to add some excitement to your breakfast routine.
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