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+ servings
Stacked gluten free chocolate chip muffins.

Gluten-Free Muffins

This is the only Gluten-Free Muffin recipe you need! Leave the batter as is or add mix-ins like blueberrieschocolate chips or apple.
5 from 3 votes
Prep Time 8 mins
Cook Time 20 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 204 kcal


  • cup cane sugar
  • 2 eggs at room temperature
  • ½ cup avocado oil, or neutral oil of choice
  • ½ cup milk of choice at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups 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.
  • 2 teaspoons baking powder, gluten-free
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 ½ tablespoons turbinado sugar (raw sugar) - Sprinkle on top of the muffins before baking. I recommend ⅛-¼ teaspoon on each. This is optional, but recommended because it helps create a crispy muffin top. (Like you get from a bakery!)
  • cup mix-ins of choice - Please see my recommendations for mix-ins above in the post.


  • First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
  • In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt with a fork. Set it aside.
  • In a separate bowl, whisk together the cane sugar, eggs, avocado oil, milk and vanilla extract with a whisk. Use your arm muscles! Whisk this mixture together very well.
  • Now, add the dry ingredients into the wet ingredients and combine with rubber spatula. Don't over mix the batter. Mix until just combined.
  • When the flour is almost all mixed in, gently fold in any mix-ins. There will probably be some lumps in the batter, no big deal!
  • Spoon the batter into the liners. If adding, sprinkle the turbinado sugar (raw sugar) on top of each. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
  • When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.


Nutrition Facts
Gluten-Free Muffins
Amount Per Serving
Calories 204 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 27mg9%
Sodium 103mg4%
Potassium 12mg0%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 0.01mg0%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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