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!).

Fluffy and moist Gluten Free Muffins with blueberries! This easy gluten free muffin recipe is made with almond flour and contains NO SUGAR! Naturally sweetened with banana and pure maple syrup.

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.

Moist, healthy Gluten Free Muffins made with almond flour and blueberry.

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.

Easy Gluten Free Muffins with Blueberry. Naturally sweetened with banana and maple syrup.

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.

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.

Once you hit your morning muffin groove, I have a few other healthy muffin recipes for you to try (and by a few, I mean at least 15). If you like these Gluten Free Blueberry Muffins, you’ll also want to check out my gluten free Banana Oatmeal Muffins. If the muffins being GF isn’t a concern, these Healthy Blueberry Muffins are a staple and reader favorite.

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!

Watch How to Make Gluten Free Muffins with Blueberries

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Gluten Free Muffins with Blueberries

Yield: 10 muffins
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
55 mins
Fluffy, moist Gluten Free Muffins with blueberries. Easy gluten free muffin recipe with almond flour. Add chocolate chips or any of your favorite mix ins!


  • 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


  1. Preheat the oven to 350 degrees F. Line 10 cups in a standard 12-cup muffin pan with paper liners.
  2. Place the coconut oil in a medium, microwave-safe bowl. Heat just until melted, then set aside to cool to room temperature.
  3. In a large, separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

  • *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.
Course: Breakfast
Cuisine: American
Keyword: Gluten Free Muffin Recipe, Gluten Free Muffins with Blueberries, Healthy Blueberry Muffins

Nutrition Information

Amount per serving (1 (of 10) with blueberries) — Calories: 239, Fat: 16g, Saturated Fat: 3g, Cholesterol: 56mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 9g, Protein: 8g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Hi and thanks for the simply great recipe which I’ve just made with blueberries and raspberries! Already eaten three( they are healthy right ….?) as they turned out so beautifully light and moist. So easy to make I’m sure will be a staple recipe for me. Added some coconut sugar to the tops along with a few sliced almonds, will be trying some other fruit and maybe chocolate chips soon I’m sure. Thanks again & greeting from Wales UK x

  2. I need a couple of these with my hot tea this morning.

  3. Well…I would have to put these in the BIG G category because yum!

  4. Love your trick for making fluffy gluten-free muffins. These are delicious! 

  5. These muffins look incredible, I’d love one with my cup of coffee now. :)

  6. Hi!  These look amazing – I am planning to try this recipe. Any chance I could omit the banana?  I’ve developed an allergy to bananas.   Would that ruin the texture do you think?

    Love your recipes & generally optimistic attitude on life. 

    Thank you!

    • Sarah, first of all, thanks so much for this wonderful, kind comment. Unfortunately, the banana is pretty important here. I’d suggest experimenting with unsweetened applesauce, then adding a few tablespoons of brown sugar to add more sweetness, since the banana is more sweet than the applesauce. I can’t 100% vouch for doing the recipe this way as I haven’t tried it myself, but that would be my best guess.

  7. I really appreciate that these are gluten free *and* dairy free! The coconut oil adds great flavor too.

  8. These are so wholesome and look absolutely delicious!

  9. Every morning should involve these muffins!

  10. These look so perfectly fluffy!

  11. Muffins look yummy but I’ve not made them yet. I’m avoiding sugar. Could I increase banana instead of using maple syrup? Or, could I sweeten with Stevia– what other change to the recipe would be necessary? Thanks much for your help.

    • Helen, I’d suggest a mix of liquid stevia and unsweetened applesauce, though I don’t regularly bake with stevia (and I haven’t tried the applesauce), so this is just my best guess. If you decide to play around, I’d love to hear how it goes!!

  12. The muffins looks so wonderful. I can’t wait to try this one!

  13. I wish I could grab one right now!

  14. Hi can you replace the 3 eggs with flax eggs ?
    I am vegan , thank you 

  15. Elyse DeWyngaert Reply

    They sound delicious,any other fats besides coconut oil and a subscription to for the almond flour! I can’t use either of these products due to medical reasons. Thanks for offering the recipes.

  16. Could zucchini be added?

  17. Made these yesterday – so good! That was one of the nicest batters I’ve ever used. It really went together nicely and made the best muffins ever. I used fresh blueberries but would like to try the dried fruit with maybe a little allspice for fall.

  18. Wonderful muffins! My daughter and I made these this morning 
    to celebrate her 13th birthday. We started out by watching your video (very well done, btw) and then cooked them up in the kitchen together. Great mother/daughter time and delicious results.

  19. My dad eats gluten-free and loves baked goods…these are perfect to make for him! Also, you have me guessing now on the big exciting news! haha :)

  20. These are delicious! I didn’t have any banana so I subbed in 1/4 cup applesauce! They are perfect!!!

  21. Made these last night, with a few minor alterations and they turned out spectacular. I had a quantity of cooked fruit left over from last season in the freezer that I wanted to use up. As I am allergic to bananas I substituted with the same quantity of my cooked fruit as it was about the same consistency of mashed banana. I then added 3/4 cupful of same cooked fruit as the ‘fruit’ component’ (I thought 1 cup would make them a bit too moist and I was correct). They turned out fantasticly. So you can substitute the banana successfully. and still have great muffins. Thanx for sharing this recipe. I am a coeliac and lactose intolerant – I love finding recipes that turn out so well while allowing for allergies.

  22. I tried these with almond flour and they were great. But today I only had coconut flour and it was a disaster!  I’m assuming you can’t sub a different flour?

    • Hi Katharine! Coconut flour behaves very different than other flours, so you’re correct that it’s not a straight swap with almond flour. I’ve only tested the recipe as written, so any other flours or blends would be an experiment. I’m glad you enjoyed the almond flour version!

  23. Most excellent muffins, regardless of restrictions! These are so light, and the almond flour makes them literally melt away in your mouth! I have made these with whole almond flour as well as blanched, and was short once and used brown rice flour for about 2 T, and they were always perfect. Use duck eggs, and they’re lighter still! My favorite muffin recipe ever!!

  24. Soooo I made these today with all purpose gluten free flour as that is all I had on hand and they baked much faster (about 20 min total) and are very dry.  I’ve packed them up in air tight containers with a slice of apple in each and will hope that in the morning they are bit more moist. Lesson learned! and will try next time with almond flour. They DO look beautiful full of blueberries and raspberries and raised up very nicely!!

    • Hi Brenda, thanks for sharing the notes on your swaps! GF flour and almond flour behave very differently, which is why they can’t be swapped 1:1. I hope you are still able to enjoy!

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