I found 9 Gluten-Free muffins recipes and I was pleasantly surprised. I eat a lot of eggs and oatmeal for breakfast but I get really tired of eating the same thing every day or two. Since I have to eat gluten-free, I decided to try and find some really good gluten-free muffins.
I thought that maybe I could make a batch and they would last for several days. Then I could have a quick breakfast to just grab and eat too. Well, that works in theory but when you have muffins laying around the house, I discovered you have to hide them, or you won’t have muffins in the house.
My favorite place to hide them is in the back of the freezer. They keep well there and nobody in my house looks in the back of the freezer. They only see what is right in front of their eyes. The muffins thaw out sitting on the counter in a matter of minutes. You could always nuke them in the microwave but that could ruin them too.
I found 9 really good gluten-free muffin recipes that I’d like to share with you. #1 is my favorite of course because I developed that one. I found a lot of flourless muffins and the thought of that just isn’t appealing to me.
I included one recipe that is flourless but that’s all. You should try them out though, you might like them a lot better than me. Those are chocolate so they might be really good.
Actually, you should try all of these gluten-free muffins and let me know which ones are your favorites. I’m going with #1.
You may also like these recipes:
1. Gluten-Free Pumpkin Muffins with Cream Cheese & Chocolate Chips – Gluten Free Daddy
Quinoa Flour – Tapioca Starch – Oats – Pumpkin Puree – Apple Sauce – Milk – Mini Chocolate Chips – Cream Cheese – Baking Powder – Baking Soda – Real Salt – Brown Sugar – Eggs – Vanilla – Cinnamon Essential Oil – Powdered Sugar – Cinnamon – Butter
These muffins are decadent and rich and just what you’ve been looking for. These are gluten-free pumpkin muffins with chocolate chips and a cream cheese filling with streusel on top. The cream cheese filling is similar to what you’d find on top of a carrot cake.
If you don’t want them to be so sweet you can leave out the cream filling and/or the streusel topping. They are still very good, just maybe more appropriate for breakfast. The quinoa flour makes them protein rich and very healthy except for the filling and topping.
2. Flourless Chocolate Zucchini Muffins – Running with Spoons
Almond Butter – Banana – Egg – Honey – Cocoa – Ground Flaxseed – Vanilla – Zucchini – Chocolate Chips
These muffins are so soft, you won’t believe it. Plus they super chocolatey, a little more dense than an average muffin because they don’t have any flour in them. Which makes them a little fudgy and a little like a brownie. You can’t even tell a zucchini ever came close to them. So whether you want more a delicious to get more veggies in your diet or you just want a nice soft chocolatey muffin I recommend these to you.
3. Blueberry Lemon Poppy Seed Muffins – Flavour and Savour
Almond Flour – Lemon – Real Salt – Poppy Seeds – Eggs – Honey – Butter – Blueberries
In my opinion, lemon blueberry poppy seed muffins are a classic. The flavors and or blueberry and lemon go together so well. The crunch of the poppy seeds is really fun. The best part about these is they are gluten-free. These are made with almond flour which is a classic gluten-free flour. It’s a very popular flour because it’s easy to use and tastes good in a lot of different recipes. These are very satisfying and will make a great addition to your breakfast menu.
4. Chocolate Peanut Butter Banana Muffins – A Dash of Megnut
Bananas – Peanut Butter – Oil – Sugar – Gluten-Free Flour – Cocoa – Chocolate Chips
The bananas as used in this recipe as a great egg substitute. The bananas are the binder that holds everything else together. Bananas add a lot of flavor too, so it’s a win-win. I like how these are made with normal gluten-free flour. It’s readily available, relatively inexpensive and easy to use. You can even use frozen bananas that you’ve frozen previously. What could be better than peanut butter, chocolate and bananas together? They are a really great combination. I think they are really cute too. Cute enough to serve to guests.
5. Cornbread Muffins – Making Thyme for Health
Brown Rice Flour – Corn Meal – Eggs – Honey – Butter – Milk – Corn
You’re going to want to try these made from scratch, healthy corn muffins. Traditional cornbread is always made with flour mixed with the cornmeal. These just happen to be mixed with gluten-free brown rice flour. That’s a bonus, brown rice flour has a lot of nutritional benefits. If you haven’t tried brown rice flour before, you need to get it on it! This is the perfect recipes to try it out on. If you don’t know where to buy brown rice flour, you can buy it here: Brown Rice Flour
6. Lemon Yogurt Muffins – Gluten Free Easily
Gluten-Free Flour – Sugar – Lemon – Turmeric – Yogurt – Eggs – Butter – Vanilla – Powdered Sugar
One of the good things about eating gluten-free, if you don’t have any other allergies, is that you can still eat a little sugar and dairy products. These are going to be nice and delicious and moist with yogurt in them. The frosting on top is the icing on the cake, literally. Have fun making these and let me know how it goes.
7. Banana Nut Baked Oatmeal Muffins – Happy Healthy Mama
Bananas – Milk – Eggs – Honey – Vanilla – Oats – Baking Powder – Walnuts
These are made with oats in place of flour. You know how you love oatmeal. You’re going to love it more in these muffins. I love the flavor of banana nuts so these are going to be good. You can make them ahead of time and have a nourishing, healthy breakfast all ready to eat another day. These are really hearty too. They have extra oats, almond milk, and eggs so you won’t have to eat ten of them to be filled up. One or two should do it. Make these and let me know how many it takes to fill you up. I’d be interested to know.
8. Carrot Cake Quinoa Oat Muffins – Hungry Hobby
Cinnamon – Nutmeg – Vanilla – Applesauce – Carrots – Nut Butter – Honey – Chia Seeds – Oats – Quinoa – Walnuts – Raisins – Egg – Cream Cheese – Greek Yogurt – Powdered Sugar
Nobody loves carrot cake more than I do. That isn’t at all possible. My favorite part is the cream cheese frosting. The frosting is good for the soul and the muffin is good for your body. They are made with a minimal amount of sugar, hence the applesauce. The whole grain oats, quinoa and chia seeds make it really healthy for you. These might be good for dessert some night also.
9. Carrot Spice Muffins – Ink Paper Love
Gluten-Free Flour – Xanthum Gum – Sugar – Flax Seeds – Cinnamon – Nutmeg – Eggs – Applesauce – Oil – Carrots – Raisins – Brown Sugar
I have fond memories of my grandmother making a spice cake. These muffins remind of her spice cake. She made her spice cake with applesauce too. With these carrots and applesauce and raisins, these are going to be nice and moist but not too moist. I might leave out the raisins though. I don’t know I’ll have to try making these both ways, with or without raisins to see which I like best. I just don’t like raisins when they are too plump. I like them in cookies but not cake. So I’m thinking I might like them in muffins either. Do you like plump raisins?