My kids love a good muffin. That means that muffins are my go-to when I need to bring a snack to school, or friends come over for a play date, or really just about any time I need food for any reason. But several of my son’s friends are either gluten or dairy intolerant (or both), so I wanted to find the best gluten-free muffin recipe.
Let me tell you, it wasn’t easy. I made things that were so nasty that even loads of chocolate chips or cream-cheese frosting couldn’t make them palatable. I made ones that were just OK warm, but turned to rocks when they cooled. I made some that tasted too much like the almond or coconut or whatever they were made with in place of the gluten. I despaired. I gave up for a while and just went back to my old stand-by muffin recipe and made something else if his GF friends were here.
Then I tried to make up my own recipe. And…success! I had to use a Wikimedia Commons picture of a muffin because by the time I figured out that this recipe was a success,
a plague of hungry locusts my kids and their friends had eaten every last one of these delicious, moist, perfect gluten-free muffins.
So here it is, my Best Gluten-Free Muffin recipe:
Best Gluten-Free Muffin Recipe
makes 24 muffins
1/3 c coconut oil (olive oil would also work)
1 t vanilla
1/2 cup almond milk or other milk alternative
1/3 c sweetener (date sugar, honey, brown sugar, whatever you fancy. Note that some sweeteners are sweeter than others and adjust as necessary)
2 c grated or mashed fruits/veggies (carrots, zucchini, pumpkin, apple, banana, dates)
1 1/2 c gluten-free pastry flour (the one I use is a fine-ground corn-based flour)
1 t baking soda
1 t baking powder
1 T cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 c slivered almonds
1/2 c chocolate chips (make sure the ones you have are dairy-free–many aren’t)
- Preheat oven to 180C or 350F.
- Mix the first six ingredients in a large bowl. If using something chunky like bananas or dates, I use an immersion blender until the mixture is smooth.
- Add flour, baking soda & powder, spices, and slivered almonds and mix just until combined.
- Fold in chocolate chips.
- Fill muffin cups 2/3 full and bake for 16 minutes or until a toothpick comes out clean.
- Cool just enough to prevent injury and devour at will.
This go-round, I made these with coconut oil, date syrup, almond milk, and a mix of 1 c pumpkin, 3/4 c banana and 1/4 c dates. But apples, zucchinis, and carrots would also be delicious, coconut milk would absolutely work, and I often use olive oil in baking when I don’t have coconut oil on hand. And raisins can be substituted for the chocolate chips, although I definitely prefer the chocolate!
Easy and delicious. What’s your favorite gluten-free recipe?