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A batch of golden-brown gluten-free muffins displayed on a rustic wooden table, topped with fresh blueberries, chocolate chips, and almond slices. A dish of almond flour and gluten-free oats sits nearby, with a steaming cup of coffee in the background, creating a warm and inviting atmosphere

My Favorite Muffin Have a Gluten-Free

These gluten-free muffins are light, fluffy, and bursting with flavor! Made with a blend of almond flour, gluten-free oats, and natural sweeteners, they are perfect for anyone following a gluten-free diet. Whether you prefer classic vanilla muffins, blueberry muffins, or a chocolate chip variation, this recipe is highly adaptable and delicious for breakfast or as a snack!

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Dry Ingredients:

  • 2 cups gluten-free all-purpose flour (or a mix of almond flour and oat flour)
  • 1 teaspoon baking powder (certified gluten-free)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum (optional but helps with texture)

Wet Ingredients:

  • 2 large eggs (or flaxseed egg for a vegan option)
  • ½ cup coconut sugar (or honey/maple syrup)
  • ½ cup unsweetened almond milk (or any dairy-free milk)
  • ⅓ cup melted coconut oil (or butter)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar (helps with rising)

Optional Add-Ins:

  • 1 cup fresh blueberries (for blueberry muffins)
  • ½ cup chocolate chips (for chocolate chip muffins)
  • ½ cup chopped nuts (for extra crunch)

Instructions

  1. Preheat the Oven:

    • Set your oven to 350°F (175°C).
    • Line a muffin tin with paper liners or grease it with coconut oil.

  2. Mix the Dry Ingredients:

    • In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and xanthan gum until well combined.

  3. Prepare the Wet Ingredients:

    • In another bowl, whisk together eggs, coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.

  4. Combine Wet and Dry Ingredients:

    • Slowly add the wet mixture to the dry ingredients.
    • Stir gently until just combined (do not overmix to keep the muffins light and fluffy).

  5. Fold in Add-Ins (Optional):

    • If using blueberries, chocolate chips, or nuts, gently fold them into the batter.

  6. Fill the Muffin Tin:

    • Spoon the batter into the prepared muffin liners, filling each about ¾ full.

  7. Bake the Muffins:

    • Place in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool and Serve:

    • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    • Enjoy warm or store for later!

Notes

✔️ Make it Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
✔️ Dairy-Free Option: Use almond milk, oat milk, or coconut milk instead of dairy milk.
✔️ For Extra Moisture: Add ½ cup unsweetened applesauce or mashed banana.
✔️ Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
✔️ Enhance the Flavor: Add cinnamon, nutmeg, or lemon zest for a unique twist!

  • Author: Delishing recipes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: gluten-free muffins, dairy-free muffins, easy gluten-free baking, healthy muffins, gluten-free snacks, homemade muffins, almond flour muffins