What is the best gluten-free flour to use for muffins?

A blend of gluten-free flours often works best, such as a mix of rice flour, tapioca starch, and almond flour. Look for a pre-made gluten-free baking blend for convenience and consistent results.

How do I keep gluten-free muffins from being dry?

Use ingredients like applesauce, yogurt, or sour cream to add moisture to the batter. Avoid over-baking, and check for doneness with a toothpick – it should come out with a few moist crumbs attached.

Can I freeze gluten-free muffins?

Yes, gluten-free muffins freeze well. Allow them to cool completely, then wrap them individually in plastic wrap or place them in a freezer-safe bag. Thaw them at room temperature or warm them slightly in the microwave.

Are gluten-free muffins healthy?

Gluten-free doesn't automatically mean healthy. Some recipes can be high in sugar and fat. Look for recipes that use whole grains and natural sweeteners to make them a healthier option.

10 Easy Gluten Free Muffins: Proven, Delicious Recipe!

Description

These easy gluten free muffins are moist, flavorful, and perfect for breakfast, brunch, or a snack. Ready in under 30 minutes!

Ingredients

Scale

1 ½ cups gluten free all purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup milk (dairy or non dairy)
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup blueberries or chocolate chips (optional)

Instructions

Preheat oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in your desired mix ins, such as blueberries or chocolate chips.
Fill each muffin cup about ⅔ full.
Bake for 18 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 2g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: gluten-free, muffins, easy, breakfast