Do you happen to be on a gluten free diet? If so, this gluten free muffins recipe is for you.
Most of my brother’s family is on a gluten and dairy free diet. Every time I visit them we usually take some time to film a video together for my cooking show on YouTube. My nieces and nephews enjoy being on the show and helping me cook and bake.
In this particular recipe, they help me make gluten free muffins that are dairy free as well. They are so incredibly easy to make, if we can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make these delicious gluten free muffins, you need a handful of ingredients:
- Gluten free flour mix – You can buy it online or find it in your supermarket. Or if you like you can make your own.
- Ground flaxseed
- Brown sugar
- Baking powder
- Almond milk
Step 2: How to make gluten free muffins from scratch
Begin by preheating the oven to 350 F/176 C. Place the main rack in the middle position.
Add the egg and the brown sugar to a bowl and cream them together with medium speed. Use a hand mixer or stand mixer or wooden spoon.
Then add in the almond milk and mix until combined.
Now add in the gluten free flour mix, ground glaxseed, baking powder, cinnamon, and nutmeg. Stir with a wooden spoon until all incorporated. And just like that the gluten free muffins batter is ready.
You can add in blueberries, chocolate chips, nuts, etc. now if you like.
TIP: If you want to create your own gluten free flour mix add the following together to make 3 cups worth:
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour or buckwheat flour
- 2/3 cup cornstarch
- 1/4 cup potato starch
- 1 tablespoon + 1 teaspoon potato flour
- 1 teaspoon xanthan gum
Store in an airtight container in the refrigerator.
Line a standard muffin pan with paper cups or spray it with cooking spray. Fill up each cup about 2/3 to 3/4 full. It just depends on the size of the muffins that you want and how many you want to make.
Bake them in a preheated oven for 30 to 35 minutes until a toothpick comes out clean when poked in the center.
Remove them from the oven and allow them to cool on in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
How long do gluten free muffins last?
Store the gluten free muffins in an airtight container in the fridge for 4 to 5 days. They can also be frozen for a few months.
Here are some other gluten free recipes you may like:
Gluten Free Muffins
- Hand Mixer or Stand Mixer
- Muffin pan
- Baking cups
- 1 1/2 cups of Gluten-free flour mix 180g
- 1 1/2 cups of ground flaxseed 160g
- 3/4 cups of brown sugar 150g
- 1 Tbsp of baking powder 14g
- 3/4 tsp of nutmeg 4g
- 1 1/2 tsp of cinnamon 3g
- 2 cups of almond milk 360ml
- 1 large egg
- Preheat the oven to 350 F/176 C. Set the main rack in the middle position.
- Add the egg and the brown sugar in a large bowl and cream together with a hand mixer or wooden spoon.
- Mix in the almond milk until well combined.
- Combine all the dry ingredients the gluten-free flour mix, flaxseed, baking powder, cinnamon, and nutmeg and mix into the main bowl.
- Fold in optional chocolate chips, nuts, coconut flakes, blueberries, etc. if desired. 1/2 to 1 cup worth.
- Line a muffin pan with paper cups or spray it with cooking spray. Fill each cup up 2/3 to 3/4 full with batter. Bake on the middle rack for 30 to 35 minutes until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
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