Moist & Fluffy Gluten Free Muffin Recipe (Dairy-Free Option Included)

Introduction

If you’re on the hunt for the ultimate gluten free muffin recipe that’s moist, fluffy, and perfect for breakfast or snacking—look no further! These muffins are so tender and flavorful, you won’t believe they’re gluten-free. With a dairy-free option included, they’re ideal for those with dietary restrictions or anyone simply looking to bake healthier at home.

Whether you prefer your muffins with blueberries, chocolate chips, or just a hint of vanilla, this base recipe is versatile, easy to whip up, and freezer-friendly. Ready in under 30 minutes and made with wholesome pantry staples, these muffins are a must-bake for busy mornings, school lunches, or cozy weekends.

Ingredients

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup almond flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup maple syrup or honey
• ⅓ cup melted coconut oil or avocado oil
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or any plant-based milk)
• Optional: 1 cup add-ins (e.g., blueberries, chocolate chips, chopped nuts)

Instructions

1. Preheat Oven:
   Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. Whisk Wet Ingredients:
   In a separate bowl, combine eggs, maple syrup, oil, vanilla, and almond milk. Whisk until smooth.
4. Combine:
   Pour the wet ingredients into the dry and mix until just combined. Fold in your add-ins if using.
5. Scoop:
   Divide the batter evenly between the muffin cups, filling about ¾ full.
6. Bake:
   Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Enjoy:
   Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

Variations

• Swap blueberries for raspberries or diced apple
• Add a pinch of cinnamon for a cozy fall flavor
• Top with a sprinkle of oats or seeds before baking

Storage & Reheating Tips

• Store in an airtight container at room temp for 3 days or refrigerate for 5–6 days
• Reheat in the microwave for 10 seconds for a fresh-from-the-oven feel
• Freeze in a zip-top bag for up to 2 months and thaw overnight

Optional Serving Ideas

• Serve with almond butter or fruit preserves
• Enjoy as a quick grab-and-go breakfast
• Top with coconut whipped cream for dessert

Nutrition Info (Per Muffin – makes 12 muffins)

• Calories: 210 kcal
• Carbs: 24g
• Protein: 4g
• Fat: 11g
• Fiber: 2g
• Sugar: 8g
• Sodium: 190mg

FAQ

Q: Can I make these muffins egg-free?
A: Yes! Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water).

Q: What’s the best gluten-free flour to use?
A: Use a blend that includes xanthan gum for structure.

Q: Can I use dairy milk?
A: Yes—if you’re not dairy-free, any milk works here.

Q: How do I make them less sweet?
A: Use only ⅓ cup of sweetener or opt for unsweetened applesauce.

Q: Can I add protein powder?
A: Yes, replace up to ¼ cup of the flour with a neutral protein powder.

Conclusion

This gluten free muffin recipe checks every box: it’s simple, flexible, and downright delicious. Whether you’re baking a batch for your family, friends, or just to stash in the freezer, these muffins are sure to become a staple in your gluten-free kitchen.

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About Chef David Cooper

Chef David Cooper specializes in allergy-friendly recipes that don’t compromise on taste. His mission? To make every meal inclusive, easy, and absolutely delicious—one muffin at a time.

If you loved this gluten free muffin recipe, check out these delicious ideas too:

• Easy Gluten-Free Dinner Recipes for Kids
• Wheat-Free Recipes for Lunch
• Gluten-Free Lunch Recipes for Work
• Peanut Butter Cookies (3 Ingredients)