What makes these gluten free muffins easy to make?

This recipe uses simple ingredients and straightforward instructions, making it easy for bakers of all levels to create delicious gluten free muffins. It avoids complicated techniques and readily available ingredients for a quick and easy bake.

How do I store these easy gluten free muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months; thaw completely before enjoying.

Can I substitute ingredients in this easy gluten free muffin recipe?

Yes, you can often substitute ingredients based on your dietary needs and preferences. For example, you can use different gluten-free flours or sweeteners. However, be mindful that substitutions may slightly alter the final texture and taste.

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

A blend of gluten-free flours, such as rice flour, tapioca starch, and potato starch, often provides the best texture for gluten-free muffins. Alternatively, a pre-made gluten-free all-purpose flour blend can simplify the process.

7 Easy Gluten Free Muffins: Simple, Delicious, & Guaranteed!

Description

These easy gluten free muffins are light, fluffy, and perfect for a quick breakfast or snack. Made with simple ingredients, they’re a delicious option for anyone following a gluten free diet.

Ingredients

Scale

1 ½ cups gluten free all purpose flour blend (with xanthan gum)
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup milk (dairy or non dairy)
½ cup unsweetened applesauce
¼ cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
½ cup fresh or frozen blueberries (optional)
½ cup chopped nuts (walnuts, pecans, almonds) (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the milk, applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter. A few lumps are okay.
5. Gently fold in the blueberries or nuts if using.
6. Fill each muffin cup about ¾ full.
7. Bake for 18 20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 180
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: gluten free, muffins, easy, breakfast, gluten free baking