Gluten-Free Muffins (+ Mix-in Options!)

Why you'll love this gluten-free muffin recipe:

Super easy to make - No stand mixer or hand held mixer is required for this recipe!

Leave the batter as is and you will have cinnamon vanilla muffins OR use mix-ins of choice! This recipe is like a catch all gluten-free muffin mix!

Great for busy mornings - My boyfriend loves having these muffins for breakfast!

Meal prep a batch or two - I love to make these and keep them in my freezer to enjoy for weeks to come. I pop one into the microwave and it's like the muffin was freshly baked.

Perfect for kids - Gluten-free or not, your kids won't be able to get enough of these muffins. Have them make the recipe with you and add their favorite mix-ins.

These are moist gluten-free muffins - There are no crumbly or dry gluten-free muffins here. This is a fool proof recipe!

What types of mix-ins are best for this recipe:

You can use any fresh fruit that you enjoy! I love using blueberries, diced apple, strawberries or peach. Just don't use super big pieces of fruit. This is why I say dice the apple, strawberries and peach.

Though we love banana around here, it's not easy to add into this muffin recipe. If you're looking for gluten-free banana muffins, try my Almond Flour Banana Muffins!

I don't recommend using frozen fruit for this recipe because it could release too much liquid and mess with the texture. Save your frozen fruit for Overnight Oats with Frozen Fruit!

Use dark chocolate chips, a chopped chocolate bar or white chocolate chips.

Any variety of chopped nuts works great in this recipe.

Gluten-free muffin base ingredients:

• cane sugar - Do not substitute a liquid sweetener here.
• eggs at room temperature - I don't recommend using flax eggs in this recipe. This recipe cannot be made vegan.
• avocado oil, or neutral oil of choice
• milk of choice at room temperature - If you're dairy free, use dairy free milk.
• vanilla extract 
• 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten-free, you can use all purpose flour instead.
• baking powder, gluten-free
• baking soda
• ground cinnamon
• salt
• Optional - Add a sprinkle of turbinado sugar (raw sugar) on top of the muffins before baking. This is optional, but recommended because it helps create a crispy muffin top. (Like you get from a bakery!)

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Choosing a gluten-free flour blend:

Purchase a gluten-free flour blend with xanthan gum added. This helps the muffins hold together well.

For example, Bob's Red Mill sells Gluten Free All-Purpose Baking Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Only Bob's Red Mill Gluten Free 1-to-1 Baking Flour has xanthan gum added.

For this reason, I DON'T recommend using Bob's Red Mill Gluten Free All-Purpose Baking Flour. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour!

• In a bowl, combine the dry ingredients.
• In a separate bowl, whisk together the wet ingredients.

Expert Tips

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.

Don’t over bake the muffins or they will be dry. Remove them from the oven between 18-20 minutes. I suggest inserting a toothpick into the middle of one muffin. If the toothpick comes out pretty much clean, they are done.