Gluten Free Muffins
Whip up a batch of tender, flavorful Gluten-Free Muffins that are perfect for anyone avoiding gluten but craving a classic baked treat! Made with a blend of gluten-free all-purpose flour, warm cinnamon, and naturally sweetened with applesauce, these muffins are delightfully moist and full of flavor. Customize your creation with optional mix-ins like chocolate chips, fresh blueberries, or crunchy nuts for an added burst of texture. Ready in just 30 minutes from start to finish, this versatile recipe is easy to follow, requires minimal prep, and yields 12 fluffy muffins that are perfect for breakfast, snacks, or dessert. Whether you enjoy them warm from the oven or as a make-ahead treat, these gluten-free muffins are sure to become a household favorite. Perfect for gluten-free baking enthusiasts, this recipe is also adaptable for dairy-free diets, making it a must-try for anyone with dietary restrictions!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.5 cups Unsweetened applesauce
- 0.75 cups Milk (dairy or non-dairy)
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cups Optional mix-ins (e.g., chocolate chips, blueberries, or chopped nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the granulated sugar, brown sugar, applesauce, milk, vegetable oil, vanilla extract, and eggs. Mix until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter will be slightly thick.
If using any optional mix-ins like chocolate chips, blueberries, or chopped nuts, fold them into the batter at this stage.
Evenly divide the muffin batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 500.7 g | 182% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 260.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 422 mg | 32% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
