Whether you prefer savory or sweet, muffins are one of the easiest and best quick-bread foods you can bake. To produce a great product, you don’t need a lot of time, culinary know-how or fancy ingredients. Even when you’re dealing with gluten-free muffin recipes, the results can be fabulous every time.
The reason why muffins are so compatible with allergen-friendly baking is the fact that traditional quick breads don’t make use of the leavening agent yeast, which needs a partner like gluten in order to give dough structure, elasticity and volume.
When poured or scooped into a cupcake pan, your wheat-free muffin batter can outshine traditional varieties with no problem. Take a look at these fabulous recipes, and munch on one for your next gluten free snack!
Gluten-Free Muffin Recipes (Sweet & Savory)
Making use of blueberries, yogurt and almond extract along with Cup4Cup gluten-free flour, you can whip up a delicious batch of homemade muffins. After all, who doesn’t love indigo-colored berries mixed in a sweet bread?
If you crave the sweet and tangy combo of blueberries and lemon, these flavorful muffins are for you. The recipe calls for an all-purpose flour mix such as Mama’s Almond Blend or Mama’s Coconut Blend along with xanthan gum.
For whole-grain banana muffins, start with old-fashioned rolled oats that are certified gluten free. You’ll add in ripe bananas, coconut palm sugar, sour cream and a hint of semisweet chocolate chips to produce a hearty baked good the whole family will enjoy.
Featuring almond meal, agave nectar, flax eggs, almond milk and the titular yellow fruit, this vegan recipe is sure to please all of your animal-respecting friends. According to your preferences, Dana suggests topping your muffins with chopped nuts, gluten-free rolled oats or a crumb topping.
Stirring chopped apples along with raisins and/or walnuts into your muffin batter is an easy way to put a smile on your family’s face. For the right texture, use sorghum flour, milled flax, xanthan gum and a rice-based flour blend like the multi-purpose pick from King Arthur Flour.
Whether you make your own applesauce from scratch or simply keep a store-bought option in the pantry, you can whip up a tasty batch of grain-free goodies when you combine your favorite stewed-apple puree with coconut flour and cinnamon. To keep your end product nutritiously on track, use coconut oil and just a little bit of honey.
Featuring a homemade peach puree and a generous helping of raspberries, this fruity muffin is moist, light and fluffy. The recipe calls for your favorite all-purpose flour blend along with certified gluten-free oats and some xanthan gum. If desired, add some powdered sugar to your peach puree leftovers and drizzle the glaze on top of your cooled-down goods.
After acquiring a gluten-free multi-purpose mix from King Arthur Flour, you’re ready to start making this divine recipe. The combo of fresh raspberries and lemon juice along with almond extract and sliced almonds will keep you coming back for more.
What’s easier than using a gluten-free Bisquick mix as your base? Sweetened by fresh diced strawberries and light brown sugar, these easy muffins taste great despite coming together in a flash. If you like your quick breads particularly moist, go ahead and throw some extra strawberries into your batter and a scoop of vanilla yogurt.
Tossing freeze-dried strawberries into your muffin batter can be a tasty move. This particular recipe is paleo friendly and calls for coconut flour and arrowroot starch in addition to maple syrup, cinnamon and coconut milk.
Using whole-grain cornmeal and some gluten-free multi-purpose flour from King Arthur, you can whip up a yummy batch of cornbread-like muffins. That way, no one has to fight over the coveted edge pieces since every muffin has a yummy crispy outside.
In conjunction with soy flour or an alternative of your choice, add finely ground almonds, cottage cheese, Parmesan cheese, basil, sun-dried tomatoes and eggs. The resulting muffins have a moist, quiche-like texture. If you’re interested in switching things up, you can easily replace the sun-dried tomatoes with combos like sauteed mushrooms and fresh thyme or chopped chipotles and adobo sauce.
Brown rice flour, sorghum flour, potato starch and xanthan gum go into these single-serve quick-bread products, but don’t forget the guests of honor: minced garlic cloves and diced onion. Of course, salt and freshly ground black pepper are also invited to the party.
This low-carb and gluten-free option contains almond flour, flaxseed meal and xanthan gum in addition to shredded cheddar cheese and pickled jalapenos for a muffin that bites back. If you want a more mild flavor, scale back on the jalapenos to suit your personal preferences.
Using a base of sorghum flour, brown rice flour, tapioca starch and xanthan gum, you can make a glorious muffin loaded with pizza toppings. In addition to mixing Italian seasoning, cubed cheddar cheese, Parmesan, chopped pepperoni and your favorite pizza sauce directly into the batter, you can top each muffin with a dab of pizza sauce and some shredded mozzarella.
Featuring fresh chives, spring onions and eggs along with grated cheddar and Parmesan, these coconut flour muffins are everything you want in a savory side. The flavor profile is outstanding and the heartiness factor is just right.
If you love crumbled feta, shredded zucchini and spices like oregano, garlic, onion and pepper, this is a great recipe, which gets its desirable texture from the combination of almond and coconut flour.
To reduce the zucchini’s water content, place your shredded vegetable in a colander and sprinkle on some salt. Let the zucchini drain for an hour and then press down to squeeze some of the remaining moisture out.
This grain-free pick makes use of almond meal, almond flour and arrowroot powder alongside ham, Parmesan cheese, sharp cheddar and an herb mix like McCormick’s Montreal Chicken Seasoning. Whether you’re eating these muffins as a side or stand-alone dish, you won’t be disappointed.
Using a gum-free blend of brown rice flour, tapioca flour, potato starch and arrowroot flour, you can create a nice muffin base that goes into dessert territory when topped with a snickerdoodle-like combo of sugar, cinnamon and coconut oil. What could be better?
Flavored perfectly with semisweet chocolate chips, cocoa powder, peanut butter, bananas and brown sugar, these indulgent muffins are quite a treat. For the base, use certified gluten-free oat flour, sorghum flour, tapioca starch and xanthan gum.
For this recipe, you’ll start with a pre-mixed blend like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. Then, you’ll combine the complementary flavors of pumpkin puree, cloves, cinnamon, nutmeg, ginger and vanilla while topping off the baked product with a powdered sugar glaze.
Topped with coarse sugar and loaded with ginger, molasses, cloves and cinnamon, these gingerbread muffins are hard to resist. The base is made out of sorghum flour, brown rice flour, tapioca starch and xanthan gum to achieve the perfect texture in every bite.
If you love macaroons, you’re going to love these cookie-inspired muffins. When you combine almond flour, golden flax meal, heavy cream, coconut, vanilla and a sweetener like Splenda, amazing things happen. Who knew low carb could taste this great?
Using your favorite gluten-free flour blend and grated carrots along with cinnamon, nutmeg, ginger, vanilla, crushed pineapple, raisins and pecans, you can create healthy yet heavenly muffins. Whether you serve the baked goods as is or add a smear of buttercream icing on top, the scrumptious results are sure to satisfy the masses.
Featuring blanched almond flour and yogurt with a yummy topping of cinnamon, honey, butter and the optional ingredient of walnuts, these dessert muffins will instantaneously transport you to your happy place. If you want the treats to taste more like cinnamon rolls, go ahead and layer your sweet topping in the middle of the muffin and on the top before baking.
Although this recipe is free of grains, sugar, gluten and dairy, it’s packed with protein and nutrients. You can use the nut or seed butter of your choice–such as a cashew, peanut, almond or sunflower pick–in conjunction with eggs and ripe bananas. To sweeten the batter, consider adding a little bit of honey or liquid stevia.
Lovingly called “Buffins,” these diet-friendly muffins are made with coconut flour, almond flour, chocolate-flavored whey protein powder, bananas and eggs. If you’re interested in frosting your goodies, combine almond butter and coconut oil with a hint of honey and vanilla.
Featuring almond meal, sweet potatoes and vanilla protein powder, these health-conscious muffins are a great way to satisfy your craving for carbs without hitting up grains. As desired, you can toss in some fresh cranberries or an alternative mix-in.
Packed with almond butter and hempseed protein powder, this genius recipe also puts to use raw cocoa nibs, shredded coconut, mashed banana and cream of tartar to get a nice taste and texture. If you’re interested, you can add a thin layer of extra almond butter on the finished product.
Quinoa cooked in coconut milk provides the perfect gluten-free base for this muffin batter. When you add in coconut flakes, chopped dates and some vanilla whey protein powder, you get a great flavor that’s meant to be boldly devoured. So the dates don’t clump together, coat them in a pinch of protein powder before combining them with the rest of your ingredients.