Gluten Free Muffins
One of the biggest goals I have for myself is to wake up each morning looking forward to the day ahead. Sometimes that happy anticipation comes with the pursuit of a big-picture, capital-“G” Goal—working hard at a career I love, whether I’m on my computer, behind the lens, or testing a batch of Gluten Free Muffins for the third time. Sometimes the happiness is a smaller, little “g” goal—eating a fluffy, moist Gluten Free Muffin for breakfast (perfect batch #4 of course!).
I’ve long identified myself as an over-eager over achiever who bounds out of bed ready to give the day if not my best, then at least my honest effort.
Lately, however, that vigor has been harder to find. Do you ever have mornings where you what to hit snooze until it’s time to go to bed again? I’ve had a few recent mornings like that.
I’ve been reflecting more about why I’ve been feeling this way, and honestly much of it has to do with feeling stressed and overwhelmed.
I’m working on reprioritizing and reminding myself that, while the day-to-day moments feel like I’m holding my breath while hopping on one foot, balancing an apple on my head, responding to an email, and poaching an egg, the bigger, capital G-picture (a.k.a. why I am totally overwhelmed) is thrilling.
I have more than one Great Big Exciting Thing happening that I can’t wait to share with you! New is coming soon (SO SOON!) Thanks for sticking with me in the meantime.
However overwhelmed I feel, one element of my day that I refuse to sacrifice is a healthy, filling breakfast. Life puts much outside of our control. With a little planning, we can all start the morning with basic nourishment to sustain us for whatever the rest of the day has in store.
I’ve been working on this gluten free muffins recipe for a while now, and I am beyond pleased with how it turned out. I went through a few different versions and am happy to report that these gluten free muffins with almond flour are the winner. They’re moist, easy to make, and adaptable to any of your favorite muffin mix-ins.
I opted for gluten free blueberry muffins, but you can use this same base recipe for gluten free muffins with chocolate chips, dried cranberries or cherries, nuts, or whatever other flavors are most likely to enliven your morning.
The Best Gluten Free Muffins Recipe
Even if you aren’t following a gluten free diet, these Gluten Free Muffins are worth baking. Because they are made with almond flour, they’re naturally higher in protein and healthy fats and low carb compared to other muffin recipes. (If you’re wondering what else you can make with almond flour, this Almond Flour Banana Bread is a great choice.)
These easy gluten free muffins are also naturally sweetened. I used a mashed banana and pure maple syrup to make them tender and sweet. Honey would work nicely too.
One unusual ingredient you’ll find in the recipe is apple cider vinegar. Don’t skip it! The vinegar reacts with the baking soda to help the muffins rise.
Remember the volcano in science class? It’s the same idea.
My biggest gripe with other gluten free muffin recipes I’ve tried is that they are too dense and heavy. The vinegar solves that issue.
How to Store and Freeze These Muffins
- To Store. Store muffins in an airtight container lined with paper towels in the refrigerator for up to 5 days.
- To Freeze. For freezing instructions, see my guide for How to Store Muffins.
More Healthy Muffin Recipes
- Coconut Flour Muffins (also gluten free!)
- Banana Oatmeal Muffins
- Healthy Blueberry Muffins
- And, all these other healthy muffin recipes!
And now a little video! Here’s me, baking up these gluten free blueberry muffins. I hope you love these as much as my video crew did. We didn’t have a single muffin leftover at the end of the shoot day!
Gluten Free Muffins with Blueberries
- 2 tablespoons coconut oil
- 2 1/2 cups blanched almond flour*
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 3 large eggs — at room temperature
- 1/4 cup mashed very ripe banana — about 1/2 small banana
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- Mix-ins: Up to 1 cup of fresh or frozen fruit — such as blueberries, raspberries, or diced strawberries; if using frozen, no need to thaw OR 1/2 cup of smaller, harder mix-ins, such as chopped dried fruit, nuts, and chocolate chips
- Preheat the oven to 350 degrees F. Line 10 cups in a standard 12-cup muffin pan with paper liners.
- Place the coconut oil in a medium, microwave-safe bowl. Heat just until melted, then set aside to cool to room temperature.
- In a large, separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
- To the bowl with the coconut oil, add the eggs, banana, maple syrup, vanilla, and vinegar. Whisk until smooth. If the oil resolidifies, warm it in the microwave in short, 5-to-10-second bursts, until it melts again.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients. By hand with a rubber spatula or wooden spoon, stir just until combined and the flour disappears. Fold in any mix-ins.
- Scoop the batter into the prepared muffin cups, dividing it evenly between the 10 muffins (they will be filled almost all the way to the top). Bake for 15 minutes, then loosely tent the top of the pan with foil to keep the tops from browning too quickly. Continue baking for 10 to 15 additional minutes (25 to 30 minutes total) until the edges are light golden, a toothpick inserted in the center of a muffin comes out clean, and the centers feel set when lightly touched. Place the pan on a cooling rack and let the muffins cool in the pan for a 10 full minutes, then gently transfer the muffins to a wire rack to finish cooling completely.
- *Be sure to use blanched, finely ground almond flour without the skins. This is the brand that I use.
- Don't skip the muffin liners. These are very moist muffins, and even with baking spray, they like to stick. (Silicone muffin pans might work without liners but I haven't tried to verify.)
- If using frozen fruit: rinse briefly to remove any ice crystals, then add right to the batter—no need to thaw completely. Bake as directed, adding a few minutes to the baking time as needed.
- Store muffins in an airtight container lined with paper towels in the refrigerator for up to 5 days. To freeze, see my guide for How to Store Muffins.
Nutrition InformationAmount per serving (1 (of 10) with blueberries) — Calories: 239, Fat: 16g, Saturated Fat: 3g, Cholesterol: 56mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 9g, Protein: 8g
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