Gluten-Free Muffins

Gluten-Free Muffins

from hellofrozenbananas.com
28 min

This is the only Gluten-Free Muffin recipe you need! Leave the batter as is or add mix-ins like blueberries, chocolate chips or apple.

Ingredients

  • ⅔ cup cane sugar
  • 2 eggs at room temperature
  • ½ cup avocado oil, or neutral oil of choice
  • ½ cup milk of choice at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups 1:1 gluten-free flour
  • 2 teaspoons baking powder, gluten-free
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 ½ tablespoons turbinado sugar (raw sugar)
  • ⅔ cup mix-ins of choice (- Please see my recommendations for mix-ins above in the post.)

Directions

  1. 1

    First, preheat the oven to 350 degrees F. Line your muffin pan with liners.

  2. 2

    In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt with a fork. Set it aside.

  3. 3

    In a separate bowl, whisk together the cane sugar, eggs, avocado oil, milk and vanilla extract with a whisk. Use your arm muscles! Whisk this mixture together very well.

  4. 4

    Now, add the dry ingredients into the wet ingredients and combine with rubber spatula. Don't over mix the batter. Mix until just combined.

  5. 5

    When the flour is almost all mixed in, gently fold in any mix-ins. There will probably be some lumps in the batter, no big deal!

  6. 6

    Spoon the batter into the liners. If adding, sprinkle the turbinado sugar (raw sugar) on top of each. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.

  7. 7

    When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.