Dive into a world of morning bliss with these 20 delicious gluten-free muffin recipes! Perfect for busy weekdays or lazy weekends, they offer a tasty, wholesome start to your day. From classic blueberry to decadent chocolate chip, there’s a flavor for every craving. Get ready to bake your way to a better breakfast—let’s explore these irresistible treats together!
Blueberry Almond Flour Muffins
Often, the simplest moments in the kitchen are the most grounding, like the quiet ritual of mixing batter on a winter afternoon. These muffins, with their tender crumb and bursts of berry, feel like a gentle pause, a small, sweet warmth to hold in your hands.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Almond flour – 2 cups
– Eggs – 3 large
– Maple syrup – ½ cup
– Baking soda – 1 tsp
– Salt – ¼ tsp
– Vanilla extract – 1 tsp
– Fresh blueberries – 1 cup
– Coconut oil – ¼ cup, melted
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, baking soda, and salt until no lumps remain.
3. In a separate medium bowl, whisk the eggs vigorously for about 30 seconds until frothy and pale.
4. To the eggs, add the maple syrup, melted coconut oil, and vanilla extract, whisking until fully combined and smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated; avoid overmixing to keep the muffins tender.
6. Gently fold in the fresh blueberries, taking care not to crush them, which can tint the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake at 350°F for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean, checking at 20 minutes to prevent overbaking.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, which helps set their structure.
10. Store any leftovers in an airtight container at room temperature for up to 3 days.
You’ll find these muffins wonderfully moist and subtly sweet, with the almond flour lending a delicate nuttiness that pairs beautifully with the juicy blueberries. Try serving them warm with a dollop of Greek yogurt for a comforting breakfast, or crumble one over a bowl of vanilla ice cream for a simple, elegant dessert.
Banana Oat Gluten Free Muffins
Years of baking have taught me that the simplest recipes often bring the deepest comfort, like these banana oat gluten-free muffins that quietly fill the kitchen with a warm, familiar scent. They’re a gentle reminder that wholesome food doesn’t need to be complicated, just made with care and a few good ingredients. Let’s begin.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ripe bananas – 3 medium
– Eggs – 2
– Maple syrup – ½ cup
– Vanilla extract – 1 tsp
– Rolled oats – 2 cups
– Baking powder – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Cinnamon – 1 tsp
– Walnuts – ½ cup, chopped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. Add the eggs, maple syrup, and vanilla extract to the bananas, and whisk until fully combined.
4. In a separate bowl, combine the rolled oats, baking powder, baking soda, salt, and cinnamon, stirring to distribute evenly.
5. Tip: For a finer texture, pulse the oats in a blender briefly before mixing, but whole oats work well too for a heartier bite.
6. Gently fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.
7. Fold in the chopped walnuts, reserving a small handful for topping if desired.
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Tip: Use an ice cream scoop for even portions and cleaner handling.
10. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
11. Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
12. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these muffins have a tender, moist crumb with a subtle sweetness from the bananas and maple, while the oats add a satisfying chew. The walnuts provide a delightful crunch in every bite, making them perfect for a quiet breakfast or an afternoon snack with a drizzle of honey or a smear of almond butter.
Chocolate Chip Gluten Free Muffins
Perhaps it’s the quiet of a winter afternoon, like this one, that calls for something simple and sweet—a small comfort to hold in your hands, warm from the oven. These gluten-free chocolate chip muffins are just that: a tender, uncomplicated treat born from a few humble ingredients, perfect for a moment of pause.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- Gluten-Free All-Purpose Flour – 2 cups
- Granulated Sugar – ¾ cup
- Baking Powder – 1 tbsp
- Salt – ½ tsp
- Eggs – 2 large
- Milk – 1 cup
- Vegetable Oil – ½ cup
- Vanilla Extract – 1 tsp
- Semi-Sweet Chocolate Chips – 1 cup
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- In a separate medium bowl, lightly beat the 2 large eggs with a fork for about 30 seconds until frothy.
- Pour the 1 cup of milk, ½ cup of vegetable oil, and 1 tsp of vanilla extract into the bowl with the beaten eggs, and whisk until the mixture is smooth and uniform.
- Tip: For best results, ensure all wet ingredients are at room temperature to help the batter come together evenly without overmixing.
- Pour the wet ingredients into the bowl with the dry ingredients, and gently fold with a spatula until just combined—a few streaks of flour are okay to avoid a tough texture.
- Gently fold in the 1 cup of semi-sweet chocolate chips until evenly distributed throughout the batter.
- Tip: Toss the chocolate chips in a teaspoon of the measured flour first to prevent them from sinking to the bottom during baking.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
- Bake in the preheated 375°F oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Tip: Rotate the muffin tin halfway through baking to ensure even browning if your oven has hot spots.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Upon tasting, you’ll find these muffins delightfully moist with a soft, cake-like crumb, each bite punctuated by melty pockets of chocolate. They’re wonderfully tender without being dense, making them perfect for a quiet breakfast or an afternoon snack. For a creative twist, try serving them slightly warm with a dollop of whipped cream or a drizzle of honey to highlight their subtle sweetness.
Pumpkin Spice Gluten Free Muffins
Years seem to fold into themselves when autumn arrives, and in my quiet kitchen this evening, I find myself reaching for the familiar comfort of pumpkin and spice, blending them into something warm and gluten-free. These muffins carry the gentle sweetness of the season, perfect for a slow morning or a thoughtful afternoon pause.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Gluten-free flour blend – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Pumpkin pie spice – 2 tsp
– Eggs – 2 large
– Pumpkin puree – 1 cup
– Brown sugar – ¾ cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, salt, and pumpkin pie spice until fully combined.
3. In a large bowl, crack the eggs and whisk them lightly for about 30 seconds until frothy.
4. Add the pumpkin puree, brown sugar, vegetable oil, and vanilla extract to the eggs, and mix with a spatula until smooth and uniform in color.
5. Tip: For best results, use room-temperature eggs to help the batter blend evenly without overmixing.
6. Gradually pour the dry ingredients into the wet mixture, folding gently with the spatula just until no flour streaks remain, about 20-30 folds.
7. Tip: Avoid overmixing to keep the muffins tender; a few small lumps are fine.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Place the muffin tin in the preheated oven and bake for 20-22 minutes.
10. Tip: Check doneness at 20 minutes by inserting a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
12. Transfer the muffins to a wire rack to cool completely for about 30 minutes.
These muffins emerge with a soft, moist crumb that holds the warmth of pumpkin and spice without being heavy. Their gentle sweetness pairs beautifully with a drizzle of honey or a smear of almond butter, making them a cozy treat to savor slowly as the light fades outside.
Lemon Poppy Seed Gluten Free Muffins
Under the soft glow of the kitchen light, as the year draws to a close, there’s a quiet comfort in measuring out flour and sugar, in the simple act of making something warm and bright. These muffins, with their gentle citrus and subtle crunch, feel like a small, edible pause—a moment of sweetness held in your hands.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Gluten-free all-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Poppy seeds – 2 tbsp
– Eggs – 2 large
– Milk – 1 cup
– Vegetable oil – ½ cup
– Lemon zest – from 1 large lemon
– Lemon juice – 3 tbsp
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds until fully combined.
3. In a separate medium bowl, lightly beat the 2 large eggs with a fork for about 30 seconds until uniform in color.
4. Add the milk, vegetable oil, lemon zest, and lemon juice to the beaten eggs, and whisk vigorously for 1 minute until the mixture is smooth and emulsified.
5. Pour the wet ingredients into the bowl with the dry ingredients, and use a rubber spatula to gently fold them together. Tip: Mix just until no dry streaks remain; overmixing can lead to dense muffins.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
7. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Tip: Start checking at 18 minutes; the muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Tip: This resting time helps them set and makes them easier to remove without breaking.
9. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
Each muffin emerges with a tender, springy crumb that’s lightly golden, infused with the bright, sunny notes of lemon and the delicate pop of seeds. Enjoy them warm with a dab of honey or alongside a quiet cup of tea, letting their simple, gluten-free goodness brighten your morning or afternoon.
Apple Cinnamon Gluten Free Muffins
Zigzagging through the afternoon light, I find myself craving something warm and gently spiced, a quiet comfort to hold in my hands. These muffins, born from a simple desire for coziness, are a tender embrace of autumn’s best flavors, perfect for a moment of stillness.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Gluten-free all-purpose flour – 2 cups
– Baking powder – 2 tsp
– Ground cinnamon – 1 ½ tsp
– Salt – ½ tsp
– Eggs – 2 large
– Granulated sugar – ¾ cup
– Unsalted butter, melted – ½ cup
– Milk – ¾ cup
– Vanilla extract – 1 tsp
– Apple, peeled and finely diced – 1 medium (about 1 cup)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, ground cinnamon, and salt until fully combined.
3. In a large bowl, whisk the eggs and granulated sugar together for about 1 minute until slightly pale and smooth.
4. Slowly pour the melted unsalted butter into the egg mixture while whisking continuously to prevent the eggs from cooking.
5. Whisk in the milk and vanilla extract until the wet ingredients are fully incorporated.
6. Gently fold the dry flour mixture into the wet ingredients using a spatula, mixing just until no dry streaks remain; overmixing can lead to dense muffins.
7. Fold in the peeled and finely diced apple until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full to allow for rising.
9. Bake at 375°F for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
10. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely; this prevents them from becoming soggy from trapped steam.
A tender crumb gives way to pockets of soft apple, each bite infused with the warm whisper of cinnamon. Enjoy them slightly warm, perhaps with a dollop of whipped cream, or let them cool to room temperature where their flavors deepen into a sweet, comforting hug.
Carrot Cake Gluten Free Muffins
Gently, as the afternoon light fades, I find myself craving the warm, spiced comfort of something baked, a quiet moment captured in a muffin tin. These gluten-free carrot cake muffins are that moment—a tender, wholesome treat that feels like a hug from the oven, perfect for a slow morning or a thoughtful afternoon pause.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Gluten-free flour blend – 2 cups
– Baking powder – 2 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Ground nutmeg – ¼ tsp
– Eggs – 2 large
– Brown sugar – ¾ cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Grated carrots – 1 ½ cups
– Chopped walnuts – ½ cup
– Cream cheese – 4 oz
– Powdered sugar – 1 cup
– Milk – 1 tbsp
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.
3. In a large bowl, whisk the eggs until frothy, about 30 seconds.
4. Add the brown sugar, vegetable oil, and vanilla extract to the eggs, and whisk vigorously for 1 minute until the mixture is smooth and slightly thickened.
5. Tip: Fold the dry ingredients into the wet ingredients gently with a spatula until just combined to avoid overmixing, which can make the muffins dense.
6. Stir in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
9. Tip: Rotate the muffin tin halfway through baking to ensure even browning, especially if your oven has hot spots.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.
11. While the muffins cool, make the frosting by beating the cream cheese in a small bowl with a hand mixer on medium speed until smooth, about 1 minute.
12. Gradually add the powdered sugar and milk, beating on low speed until fully incorporated, then increase to high speed for 30 seconds until fluffy.
13. Tip: For a smoother frosting, ensure the cream cheese is at room temperature before mixing to prevent lumps.
14. Once the muffins are completely cool, spread or pipe the frosting onto the tops.
15. Serve immediately or store in an airtight container at room temperature for up to 2 days.
Delightfully, these muffins emerge with a moist, tender crumb speckled with sweet carrots and crunchy walnuts, offering a cozy spice from the cinnamon and nutmeg. The cream cheese frosting adds a creamy tang that balances the sweetness perfectly, making them ideal for a quiet breakfast with tea or as a simple dessert shared with loved ones.
Cranberry Orange Gluten Free Muffins
Kindly, as the afternoon light fades on this December day, I find myself drawn to the warmth of the oven and the bright, comforting promise of these muffins. They are a quiet celebration of the season, where tart cranberries meet the sunny whisper of orange in a tender, gluten-free crumb.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Gluten-free all-purpose flour – 2 cups
– Baking powder – 2 tsp.
– Salt – ½ tsp.
– Granulated sugar – ¾ cup
– Unsalted butter – ½ cup (1 stick), melted and cooled
– Eggs – 2 large
– Milk – ¾ cup
– Vanilla extract – 1 tsp.
– Orange zest – from 1 large orange
– Fresh cranberries – 1 cup, coarsely chopped
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the granulated sugar and melted butter together for about 1 minute until smooth.
4. Add the eggs to the sugar-butter mixture one at a time, whisking well after each addition until fully incorporated.
5. Whisk in the milk, vanilla extract, and orange zest until the wet ingredients are uniform. Tip: For the brightest flavor, zest the orange directly over the bowl to capture every drop of citrus oil.
6. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together until just combined; a few streaks of flour are okay.
7. Gently fold the chopped cranberries into the batter until evenly distributed. Tip: Chopping the cranberries ensures a burst of tart flavor in every bite without sinking to the bottom.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
9. Bake in the preheated oven for 20 to 22 minutes. Tip: The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Zesty and tender, these muffins offer a delightful contrast between the soft, moist crumb and the juicy pop of cranberry. Their gentle orange aroma makes them perfect for a quiet morning with tea, or you might try warming one slightly and serving it with a dollop of vanilla yogurt for a simple, satisfying treat.
Double Chocolate Gluten Free Muffins
Gently, as the afternoon light fades, there’s a quiet comfort in filling the kitchen with the scent of something warm and chocolatey, a small indulgence that feels both special and simple. These muffins, rich and tender, are a quiet promise of sweetness without any fuss, perfect for a slow moment alone or shared over a soft conversation.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Gluten-free flour blend – 2 cups
– Cocoa powder – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Granulated sugar – 1 cup
– Vegetable oil – ½ cup
– Milk – ¾ cup
– Vanilla extract – 1 tsp
– Chocolate chips – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, and salt until fully combined.
3. In a large bowl, beat the eggs with the granulated sugar using a hand mixer on medium speed for 2 minutes, until the mixture is pale and slightly fluffy.
4. Add the vegetable oil, milk, and vanilla extract to the egg mixture, and stir gently with a spatula until just incorporated.
5. Tip: To avoid dense muffins, fold the dry ingredients into the wet ingredients in two batches, mixing only until no streaks of flour remain—overmixing can lead to toughness.
6. Gently fold in the chocolate chips with a few strokes to distribute them evenly without deflating the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Tip: For bakery-style domed tops, let the filled muffin tin sit at room temperature for 5 minutes before baking to allow the baking powder to activate slightly.
9. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (not wet batter).
10. Tip: Rotate the muffin tin halfway through baking to ensure even browning, especially if your oven has hot spots.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
12. Carefully, these muffins emerge with a crackly top that gives way to a moist, fudgy crumb, studded with melty chocolate pockets. Enjoy them warm with a drizzle of honey or crumbled over vanilla ice cream for an extra-decadent treat.
Peanut Butter Banana Gluten Free Muffins
Unwrapping a ripe banana on the counter, its sweet scent mingling with the earthy aroma of peanut butter from the jar nearby, feels like a quiet morning ritual—a simple moment that promises comfort in every crumb. These muffins, born from such humble beginnings, offer a gentle gluten-free embrace, perfect for those seeking warmth without complexity.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Gluten-free flour – 1 ½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Ripe bananas – 3 medium
– Creamy peanut butter – ½ cup
– Eggs – 2 large
– Honey – ⅓ cup
– Vanilla extract – 1 tsp
– Vegetable oil – ¼ cup
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until fully combined.
3. In a large bowl, mash the ripe bananas with a fork until smooth, with only a few small lumps remaining.
4. Add the creamy peanut butter, eggs, honey, vanilla extract, and vegetable oil to the mashed bananas, and whisk vigorously for about 2 minutes until the mixture is creamy and uniform.
5. Tip: For extra moisture, ensure the bananas are very ripe with brown spots on the peel.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain to avoid overmixing, which can make the muffins dense.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with a few moist crumbs.
9. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
11. Tip: Allow the muffins to cool fully before storing to prevent sogginess from trapped steam.
They emerge tender and moist, with a subtle sweetness from the bananas balancing the rich peanut butter—a soft crumb that holds together beautifully without gluten. Try them warm with a drizzle of honey or alongside a cup of tea for a cozy afternoon treat.
Strawberry Gluten Free Muffins
Just as the last light of this December afternoon fades, I find myself craving something simple and sweet—a quiet baking project to fill the kitchen with warmth. These strawberry gluten-free muffins are that gentle promise, a tender treat born from a handful of wholesome ingredients and a moment of stillness.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Gluten-free all-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Granulated sugar – ¾ cup
– Vegetable oil – ½ cup
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Fresh strawberries – 1 cup, diced
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until fully combined.
3. In a large bowl, whisk the eggs and granulated sugar together for about 2 minutes, until the mixture is pale and slightly thickened.
4. Pour the vegetable oil into the egg mixture and whisk until smooth and emulsified.
5. Add the milk and vanilla extract to the wet ingredients, whisking just until incorporated.
6. Gently fold the dry flour mixture into the wet ingredients using a spatula, mixing until no dry streaks remain—be careful not to overmix, as this can make the muffins dense.
7. Fold in the diced fresh strawberries until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
9. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
10. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents them from becoming soggy from trapped steam.
11. Once cooled, serve immediately or store in an airtight container at room temperature for up to 2 days.
Upon tasting, you’ll find these muffins delightfully moist with a soft, crumbly texture that melts in your mouth. The bursts of fresh strawberry offer a juicy, tangy sweetness in every bite, perfect for a quiet breakfast or an afternoon treat with a cup of tea.
Zucchini Chocolate Chip Gluten Free Muffins
Kindly, as the afternoon light fades, I find myself craving something warm and comforting, a treat that feels both nourishing and indulgent. These muffins, born from a quiet kitchen moment, offer a tender crumb and a hint of sweetness that feels just right for a slow day.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Gluten-free all-purpose flour – 2 cups
– Baking powder – 2 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Eggs – 2 large
– Granulated sugar – ¾ cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Zucchini – 1½ cups, grated and squeezed dry
– Semi-sweet chocolate chips – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon until fully combined.
3. In a large bowl, whisk the eggs and granulated sugar together for about 1 minute until slightly frothy.
4. Pour the vegetable oil and vanilla extract into the egg mixture, whisking until smooth and emulsified.
5. Tip: Grate the zucchini and squeeze it firmly in a clean kitchen towel to remove excess moisture; this prevents soggy muffins.
6. Fold the grated zucchini into the wet ingredients using a spatula until evenly distributed.
7. Gradually add the dry ingredients to the wet mixture, stirring gently just until no flour streaks remain; overmixing can lead to dense muffins.
8. Gently fold in the chocolate chips, reserving a few for topping if desired.
9. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
10. Tip: For even baking, rotate the muffin tin halfway through the cooking time.
11. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
12. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
13. Tip: Allow the muffins to cool completely on the rack to set their texture and avoid steam softening them.
Soft and moist, these muffins have a delicate crumb that melts with each bite, the zucchini lending a subtle freshness that balances the rich chocolate. Serve them warm with a drizzle of honey or alongside a cup of herbal tea for a cozy afternoon treat.
Coconut Flour Gluten Free Muffins
Unfolding the quiet ritual of baking, I find myself reaching for coconut flour on this winter afternoon, its delicate scent promising something both nourishing and gentle. These gluten-free muffins are a soft landing, a simple pleasure that feels like a warm embrace from the oven.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Coconut flour – ¾ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Eggs – 6 large
– Honey – ½ cup
– Coconut oil – ½ cup, melted
– Vanilla extract – 1 tsp
– Almond milk – ½ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the coconut flour, baking powder, and salt until fully combined.
3. In a large bowl, crack the eggs and whisk them vigorously for about 1 minute until frothy and pale.
4. Add the honey, melted coconut oil, vanilla extract, and almond milk to the eggs, and whisk until smooth and emulsified.
5. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain—overmixing can make the batter dense.
6. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquids, which helps prevent a gritty texture.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Remove the muffins from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Baked to a tender crumb, these muffins carry the subtle sweetness of honey and a faint tropical whisper from the coconut. Enjoy them warm with a dollop of almond butter or crumbled over yogurt for a cozy breakfast treat.
Maple Pecan Gluten Free Muffins
Now, as the afternoon light fades and the kitchen grows quiet, I find myself reaching for the familiar comfort of these maple pecan muffins. They are a gentle reminder that simple ingredients can create something deeply satisfying, especially when shared with a cup of tea on a quiet day like this. The aroma of toasted pecans and warm maple feels like a soft embrace, a small ritual of care that slows the world down for just a moment.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Gluten-free all-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Maple syrup – ¾ cup
– Milk – ½ cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Pecans – 1 cup, chopped
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt until fully combined.
3. In a separate medium bowl, lightly beat the two eggs with a fork until uniform in color.
4. Pour the maple syrup, milk, vegetable oil, and vanilla extract into the bowl with the beaten eggs.
5. Whisk the wet ingredients together until the mixture is smooth and well-blended.
6. Tip: For the best texture, let your eggs and milk sit at room temperature for 30 minutes before starting—this helps the batter come together more evenly.
7. Pour the wet ingredient mixture into the bowl with the dry ingredients.
8. Using a rubber spatula, gently fold the mixtures together until just combined; a few small lumps are okay.
9. Add the chopped pecans to the batter and fold them in until evenly distributed.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
11. Tip: For taller muffin tops, let the filled tin rest on the counter for 10 minutes before baking—this allows the baking powder to activate slightly.
12. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes.
13. Bake until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
14. Tip: Rotate the muffin tin halfway through the baking time to ensure even browning, especially if your oven has hot spots.
15. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
16. Transfer the muffins to a wire rack to cool completely.
17. You’ll find these muffins have a tender, moist crumb that holds together beautifully without being dense. The flavor is a warm, nutty sweetness from the maple and pecans, not overly sugary but deeply comforting. They’re lovely served slightly warm, perhaps with a drizzle of extra maple syrup or a pat of butter for an indulgent touch.
Vanilla Bean Gluten Free Muffins
Perhaps there’s something quietly comforting about the scent of vanilla filling the kitchen on a quiet morning, a simple pleasure that feels both nostalgic and new. These gluten-free muffins, made with real vanilla bean, are a gentle reminder that small rituals can bring deep satisfaction, turning an ordinary moment into something softly special. They’re unfussy and forgiving, a little treat that welcomes you to slow down and savor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Gluten-free flour blend – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Granulated sugar – ¾ cup
– Unsalted butter – ½ cup, melted and cooled
– Milk – ¾ cup
– Vanilla bean – 1, seeds scraped
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt until fully combined.
3. In a large bowl, whisk the eggs and granulated sugar together for about 2 minutes until pale and slightly thickened.
4. Slowly pour the melted unsalted butter into the egg mixture while whisking continuously to emulsify it smoothly.
5. Whisk in the milk and the scraped seeds from the vanilla bean until the mixture is uniform.
6. Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain to avoid overmixing, which can make the muffins dense.
7. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
8. Bake at 375°F for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess.
10. Store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
Vanilla bean speckles the tender crumb with tiny black dots, offering a rich, aromatic flavor that’s far more complex than extract alone. These muffins emerge with a lightly golden top and a soft, moist interior that pairs beautifully with a dab of honey or a side of fresh berries for a simple, elegant breakfast.
Raspberry Almond Gluten Free Muffins
Years of baking have taught me that the simplest recipes often hold the most comfort, especially on quiet afternoons when the kitchen feels like a sanctuary. Today, I found myself reaching for the familiar weight of a mixing bowl, the soft scent of almond in the air, and a carton of raspberries waiting to be folded into something warm and tender. It’s a gentle process, this making of muffins, one that asks for patience and rewards you with little domes of sweetness that feel like a quiet celebration.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Gluten-free flour blend – 2 cups
– Almond flour – ½ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Honey – ½ cup
– Unsalted butter, melted – ½ cup
– Almond extract – 1 tsp
– Fresh raspberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the eggs until frothy, about 30 seconds.
4. Add the honey, melted butter, and almond extract to the eggs, whisking until the mixture is smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined; do not overmix to avoid dense muffins.
6. Gently fold in the fresh raspberries, being careful not to crush them to keep their shape intact.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Bake at 375°F for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
10. Transfer the muffins to a wire rack to cool completely before serving.
Each bite reveals a tender, moist crumb with subtle nuttiness from the almond flour, punctuated by the bright, tart bursts of raspberry that soften just enough in the oven. Enjoy them warm with a drizzle of honey or crumble one over a bowl of yogurt for a simple breakfast that feels indulgent yet wholesome.
Sweet Potato Gluten Free Muffins
Often, in the quiet of a winter afternoon, the kitchen becomes a sanctuary for simple, nourishing creations that feel like a warm embrace. These muffins, born from humble sweet potatoes, offer a tender, gluten-free treat that’s both comforting and wholesome, perfect for a slow moment with a cup of tea.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Sweet potato puree – 1 cup
– Eggs – 2 large
– Maple syrup – ½ cup
– Almond flour – 2 cups
– Baking soda – 1 tsp
– Cinnamon – 1 tsp
– Salt – ¼ tsp
– Coconut oil – ¼ cup, melted
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sweet potato puree, eggs, maple syrup, and melted coconut oil until smooth and well combined.
3. In a separate bowl, combine the almond flour, baking soda, cinnamon, and salt, stirring gently to distribute evenly.
4. Gradually add the dry ingredients to the wet mixture, folding with a spatula until just incorporated—avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full for even rising.
6. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which helps prevent sogginess.
8. Once cooled, store in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.
Upon tasting, you’ll find these muffins delightfully moist with a subtle sweetness from the maple and earthy notes of sweet potato, their crumb soft yet satisfyingly dense. They pair beautifully with a dollop of Greek yogurt or a drizzle of honey for breakfast, or simply enjoy them as a cozy snack straight from the oven.
Pineapple Coconut Gluten Free Muffins
Just now, as the winter light fades outside my kitchen window, I find myself craving something that tastes like sunshine—a little sweetness to carry through the long evening. These muffins, with their tropical whispers, are my quiet answer to that craving, a simple pleasure to bake and savor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Gluten-free all-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Granulated sugar – ¾ cup
– Coconut oil – ½ cup, melted
– Coconut milk – ½ cup
– Vanilla extract – 1 tsp
– Crushed pineapple – 1 cup, drained
– Shredded coconut – ½ cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with a hand mixer on medium speed for 2 minutes, until pale and slightly fluffy.
4. Slowly pour in the melted coconut oil while continuing to mix on low speed to emulsify the batter smoothly.
5. Add the coconut milk and vanilla extract to the wet ingredients, mixing on low until just incorporated.
6. Tip: Gently fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain, being careful not to overmix to keep the muffins tender.
7. Fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
9. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
10. Tip: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without becoming soggy.
11. Tip: For extra flavor, toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes until golden before adding it to the batter in step 7.
Crumbly yet moist, these muffins offer a gentle sweetness with bursts of pineapple and a hint of coconut that feels like a warm embrace. Serve them slightly warm with a dollop of coconut yogurt for breakfast, or enjoy them as an afternoon treat with a cup of herbal tea, letting the flavors melt slowly on your tongue.
Cherry Almond Gluten Free Muffins
Folding the almond flour into the wet ingredients, I watch the batter thicken slowly, like a quiet promise of something sweet and nourishing waiting in the warm oven. It’s a gentle process, this making of muffins on a winter afternoon, where each stir feels like a small, deliberate act of care. The scent of cherries and toasted almonds begins to fill the kitchen, a soft, fragrant reminder of simple comforts.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Almond flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 3 large
– Honey – ½ cup
– Unsalted butter – ½ cup, melted and cooled
– Vanilla extract – 1 tsp
– Dried cherries – 1 cup, chopped
– Sliced almonds – ¼ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt until fully combined.
3. In a large bowl, whisk the eggs vigorously for about 1 minute until slightly frothy.
4. Add the honey, melted butter, and vanilla extract to the eggs, and whisk until the mixture is smooth and emulsified.
5. Tip: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined to avoid overmixing, which can make the muffins dense.
6. Fold in the chopped dried cherries until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Sprinkle the sliced almonds evenly over the top of each muffin.
9. Bake in the preheated oven for 20–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Tip: Rotate the muffin tin halfway through baking to ensure even browning, especially if your oven has hot spots.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
12. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
13. Tip: For best texture, allow the muffins to cool fully before serving, as they continue to set and become more moist.
Let these muffins cool into a tender, crumbly texture that melts softly with each bite, the tart cherries offering little bursts of brightness against the rich, nutty almond base. They’re perfect with a drizzle of honey or crumbled over morning yogurt, their gentle sweetness lingering like a quiet moment savored.
Oatmeal Raisin Gluten Free Muffins
Gently, as the afternoon light fades, I find myself craving something simple and warm, a quiet comfort to hold in my hands. These muffins are that quiet moment, a blend of familiar oats and sweet raisins, made tender without gluten. They are a small, wholesome pause in the day.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– Gluten-free all-purpose flour – 1 ½ cups
– Rolled oats – 1 cup
– Baking powder – 2 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Unsalted butter, melted – ½ cup
– Brown sugar – ¾ cup
– Eggs – 2 large
– Milk – ¾ cup
– Vanilla extract – 1 tsp
– Raisins – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon until fully combined.
3. In a separate medium bowl, whisk the melted unsalted butter and brown sugar together for about 1 minute until smooth.
4. Tip: For a richer flavor, use dark brown sugar here.
5. Add the eggs to the butter mixture one at a time, whisking well after each addition until fully incorporated.
6. Whisk in the milk and vanilla extract until the wet ingredients are uniform.
7. Pour the wet ingredients into the dry ingredients and use a spatula to fold gently until just combined; do not overmix.
8. Tip: A few streaks of flour are okay to keep the muffins tender.
9. Gently fold in the raisins until evenly distributed throughout the batter.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
11. Tip: For taller muffins, let the batter rest in the tin for 5 minutes before baking.
12. Bake at 375°F for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
13. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Kindly, these muffins emerge with a soft, slightly crumbly texture that melts with each bite, the oats adding a gentle chew. The cinnamon whispers through, complementing the plump, sweet raisins. Serve them warm with a drizzle of honey or alongside a cup of tea for a cozy, comforting treat.
Summary
Just imagine: 20 scrumptious gluten-free muffin recipes to brighten your mornings! Whether you’re new to gluten-free baking or a seasoned pro, this roundup offers something for everyone. We hope you find a new favorite to bake and enjoy. Don’t forget to leave a comment telling us which recipe you loved most, and pin this article on Pinterest to share the gluten-free goodness!
