Gluten Free Muffins
If you’ve been let down by Gluten Free Muffins in the past, this recipe is here to change your mind. With a moist, tender crumb, fluffy texture, and endless options for mix-ins, these are the best gluten free muffins you’ll ever make!
Why You’ll Love This Perfect Gluten Free Muffin Recipe
- Tested and Perfected. I’ve been working on this gluten free muffin recipe for a while now, and I am beyond pleased with how it turned out. I went through a few different versions and am happy to report that these gluten free muffins with almond flour are the winner. They’re moist, easy to make, and adaptable to any of your favorite muffin mix-ins.
- Have Them Your Way. I opted for gluten free blueberry muffins, but you can use this same base recipe for gluten free muffins with chocolate chips, dried cranberries or cherries, nuts, or whatever other flavors are most likely to enliven your morning.
- Not Just For Gluten Free Diets. Even if you aren’t following a gluten free diet, these gluten free muffins are worth baking. Because they are made with almond flour, they’re naturally higher in protein and healthy fats and low carb compared to other muffin recipes. (If you’re wondering what else you can make with almond flour, this Almond Flour Banana Bread is a great choice.)
- Naturally Sweetened. These easy gluten free muffins are also naturally sweetened. I used a mashed banana and pure maple syrup to make them tender and sweet. Honey would work nicely too.
5 Star Review
“We use this recipe in our family on a monthly basis, such a hit! Love how healthy they are and also how versatile the mix in options are!”
— Loz —
How to Make Gluten Free Muffins
The Ingredients
- Blanched Almond Flour. An excellent base for these muffins that gives them an almost buttery flavor.
- Ground Cinnamon. You can swap the ground cinnamon for another cozy spice like cardamom, ginger, or even a blend like pumpkin pie spice or apple pie spice.
- Eggs. Let these come to room temperature. Room temp eggs hold more air when beaten and they also mix more smoothly into a batter.
- Very Ripe Banana. The riper the banana, the sweeter the muffin!
- Pure Maple Syrup. The other sweetener in this recipe. Make sure you use real maple syrup, not pancake syrup!
- Vanilla Extract. I always recommend pure vanilla extract rather than imitation, as it has a more complex flavor.
- Apple Cider Vinegar or Lemon Juice. Don’t skip it! The vinegar reacts with the baking soda to help the muffins rise. My biggest gripe with other gluten free muffin recipes I’ve tried is that they are too dense and heavy. The vinegar solves that issue.
- Mix-Ins. Blueberries, raspberries, strawberries, diced apples, dried fruit, nuts, chocolate chips—whatever you want in your muffins!
The Directions
- Mix the Dry Ingredients. Whisk the almond flour, baking soda, salt, and cinnamon.
- Mix the Wet Ingredients. Whisk the eggs, banana, maple syrup, vanilla, and vinegar into the melted coconut oil.
- Add Wet to Dry. Make a well in the dry ingredients and pour in the wet ingredients.
- Combine. Stir the batter together.
- Add the Mix-Ins. Fold in the berries or any other mix-in you’re using.
- Bake. Divide the batter into a lined muffin pan. Bake at 350 degrees F for 15 minutes, then tent and bake the gluten free muffins for 10 to 15 minutes more. Set the pan on a cooling rack for 10 minutes, then transfer the muffins directly to the wire rack to finish cooling. ENJOY!
What to Serve with Gluten Free Muffins
- Eggs. For a savory pairing, serve your gluten free muffins with Cottage Cheese Eggs.
- Fruit. Keep breakfast light with some fresh fruit or this Fruit Salad.
- Oatmeal. Oatmeal is always a good idea for breakfast!
- Yogurt. Serve your muffins alongside a Yogurt Parfait, or crumble the muffins and layer them with yogurt to use them in a parfait.
Recipe Tips and Tricks
- Let the Coconut Oil Cool. After you melt the coconut oil, you’ll need to set it aside so it can cool a bit. If you add eggs to the hot oil, they’ll turn into scrambled eggs!
- Use Almond Flour, Not Meal. Almond flour is finer than almond meal, which is how you get that perfect light, fluffy texture in these gluten free muffins.
- Cool Completely Before Serving. These muffins are prone to falling apart if you try to eat them straight out of the oven. As they cool, they’ll start to set and solidify so you can take them out of the wrappers without lots of crumbs.
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Gluten Free Muffins
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Use this easy recipe for gluten free muffins to customize your own light, fluffy, moist muffins with blueberries or your favorite mix-ins!
Servings 10 muffins
Calories 239kcal
Ingredients
- 2 tablespoons coconut oil
- 2 ½ cups blanched almond flour*
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 3 large eggs at room temperature
- ¼ cup mashed very ripe banana about 1/2 small banana
- ¼ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- Mix-ins: Up to 1 cup of fresh or frozen fruit such as blueberries, raspberries, or diced strawberries; if using frozen, no need to thaw OR ½ cup of smaller, harder mix-ins, such as chopped dried fruit, nuts, and chocolate chips
Instructions
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Preheat the oven to 350ºF. Line 10 cups in a standard 12-cup muffin pan with paper liners.
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Place the coconut oil in a medium, microwave-safe bowl. Heat just until melted, then set aside to cool to room temperature.
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In a large, separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
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To the bowl with the coconut oil, add the eggs, banana, maple syrup, vanilla, and vinegar. Whisk until smooth. If the oil resolidifies, warm it in the microwave in short, 5-to-10-second bursts, until it melts again.
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Make a well in the center of the dry ingredients, then pour in the wet ingredients. By hand with a rubber spatula or wooden spoon, stir just until combined and the flour disappears. Fold in any mix-ins.
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Scoop the batter into the prepared muffin cups, dividing it evenly between the 10 muffins (they will be filled almost all the way to the top). Bake for 15 minutes, then loosely tent the top of the pan with foil to keep the tops from browning too quickly. Continue baking for 10 to 15 additional minutes (25 to 30 minutes total) until the edges are light golden, a toothpick inserted in the center of a muffin comes out clean, and the centers feel set when lightly touched. Place the pan on a cooling rack and let the muffins cool in the pan for a 10 full minutes, then gently transfer the muffins to a wire rack to finish cooling completely.
Video
Notes
- *Be sure to use blanched, finely ground almond flour without the skins. This is the brand that I use.
- Don’t skip the muffin liners. These are very moist muffins, and even with baking spray, they like to stick. (Silicone muffin pans might work without liners but I haven’t tried to verify.)
- If using frozen fruit: rinse briefly to remove any ice crystals, then add right to the batter—no need to thaw completely. Bake as directed, adding a few minutes to the baking time as needed.
- TO STORE. Store muffins in an airtight container lined with paper towels in the refrigerator for up to 5 days.
- TO FREEZE. For freezing instructions, see my guide for How to Store Muffins.
Nutrition
Serving: 1(of 10) with blueberries | Calories: 239kcal | Carbohydrates: 15g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 56mg | Fiber: 3g | Sugar: 9g
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