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Bake the Best: Gluten-Free Muffin Magic for Your Taste Buds!

🧁 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

Flat lay of gluten-free flours, eggs, maple syrup, baking powder, almond milk, and coconut oil in small bowls on a marble countertop
  • 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

muffin batter being scooped into a lined muffin tin on a kitchen counter
  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 ž 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!
gluten free muffin recipe

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 Âź 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.

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:

Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 12
Estimated Cost: $  6
Calories: 210 kcal
Best Season: All Seasons
Description

These moist and fluffy gluten free muffins are the perfect grab-and-go breakfast or snack. Made with wholesome ingredients and naturally sweetened, they’re ready in under 30 minutes and easy to customize with your favorite add-ins like blueberries, chocolate chips, or nuts. This recipe is gluten-free and includes a dairy-free option—great for the whole family!

Ingredients
  • 2 cups Gluten-free flour (Make sure it's a good quality blend for best results.)
  • 1 cup Milk (Any type of milk will work, dairy or non-dairy.)
  • 2 tsp Baking powder (Check for freshness to ensure proper rising.)
  • 1/2 tsp Baking soda (Helps with the muffin's texture.)
  • 1/2 cup Butter (Room temperature for easier mixing.)
  • 1/2 cup Sugar (Adjust according to your sweetness preference.)
  • 2 large Eggs (Bring them to room temperature before using.)
  • 1 tsp Vanilla extract (Adds a lovely flavor to the muffins.)
  • 1 cup Fresh blueberries (Rinse and pat dry before adding to the batter.)
  • 1/4 cup Chopped nuts (Optional, adds crunch and flavor.)
Instructions
    Preheat Oven
    Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
    Mix Dry Ingredients
    In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
    Whisk Wet Ingredients
    In a separate bowl, mix the eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and almond milk. Whisk until the mixture is smooth.
    Combine Wet and Dry
    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to avoid dense muffins.
    Fold in Add-ins
    Gently fold in any optional add-ins like blueberries, chocolate chips, or chopped nuts.
    Fill Muffin Tin
    Divide the batter evenly between the 12 muffin cups, filling each about ž full.
    Bake
    Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
    Cool and Serve
    Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

Nutrition Facts

Servings 12

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 4g20%
Cholesterol 35mg12%
Sodium 190mg8%
Potassium 120mg4%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Sugars 8g
Protein 4g8%
Calcium 45 mg
Iron 1.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, let the muffin batter rest for 5–10 minutes before baking. This allows the gluten-free flours to hydrate fully, resulting in a softer texture. You can also prepare the wet and dry ingredients separately the night before for quicker baking in the morning. Don’t overmix the batter—gentle folding helps keep the muffins light and fluffy!

Read it online: https://fabiloustaste.com/recipe/gluten-free-muffin-recipe/