Gluten-free muffins


Banana nut: Use 2 medium ripe bananas for the 1/2 c. fruit puree. Add 1/2 tsp. cinnamon and 1/2 c. chopped walnuts.

Blueberry almond: Use 1/2 c. blueberries as the mix-in ingredient. Add 2 Tbsp. ground or shaved almonds.

Jumbo muffins: Fill 4 jumbo muffin tins with 1/2 c. of batter each. Bake at 475°F for 5 minutes, then lower heat to 360°F for 25-28 minutes.


Gluten-free muffins

Yield: 6 muffins
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes

A delicious gluten-free muffin recipe that can be customized several ways.


  • 1 c. sorghum flour
  • scant 3/4 c. millet flour or gluten-free all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. flax meal
  • 1/4 c. coconut sugar
  • 2 eggs
  • 1/2 c. coconut cream/fruit puree
  • Dab of molasses (optional)
  • 1 1/2 tsp. vanilla extract
  • 2 Tbsp. milk
  • 2 Tbsp. oil
  • Up to 1/2 c. mix-ins


  1. In a bowl, mix the wet ingredients and flax meal. In a separate bowl, mix the dry ingredients.
  2. Add dry ingredients to the wet ingredients. Whisk until mostly combined with now large dry patches. Gently fold in the mix-ins.
  3. Allow to rest covered in the fridge for at least 10 minutes (up to 12 hours). Once ready to bake, remove from fridge.
  4. Scoop 1/3 c. of batter into 6 muffin tins (they should be filled to the top).
  5. Bake at 425°F for 5 minutes, then lower the heat to 350°F and bake for an additional 18 minutes or until tops are firm. Allow to cool in pan for 5 minutes, then remove to cool on a wire baking rack.

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