9 Delicious Gluten-Free Muffin Recipes You’ll Love

Craving a delicious muffin without the gluten? You’re in for a treat! These gluten-free muffin recipes are packed with flavor, easy to make, and perfect for breakfast, snacks, or even dessert. Whether you love fruity, nutty, or chocolatey flavors, this list has something for everyone.

Each recipe is designed to be simple and reliable, using wholesome ingredients to create moist, fluffy muffins that taste just as good—if not better—than traditional ones. No need to compromise on texture or taste; these gluten-free muffin recipes will satisfy your cravings while keeping your diet on track. Get ready to whip up a batch (or two) of these irresistible muffins!

Apple Cinnamon Muffins

Apple cinnamon muffins are a delightful treat that combines the sweet taste of apples with the warm spice of cinnamon. These muffins are soft, fluffy, and perfect for breakfast or a snack. They offer a comforting flavor that’s sure to please anyone, making them a favorite in many households.

Making these gluten-free muffins is quite simple, allowing even novice bakers to whip up a batch in no time. Using easy homemade gluten-free ingredients, you can enjoy a delicious muffin without any gluten worries. Whether you’re looking for a quick gluten-free muffin to enjoy with your morning coffee or a healthy gluten-free treat, these apple cinnamon muffins fit the bill perfectly.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup granulated sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup diced apples (peeled and cored)
• ½ cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, salt, and sugar.
3. In another bowl, combine the eggs, applesauce, oil, and vanilla extract. Mix until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the diced apples and nuts if using.
5. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Banana Oatmeal Muffins

Banana oatmeal muffins are a delightful treat that combines the natural sweetness of ripe bananas with the hearty texture of oats. These muffins are not only simple to make but also pack a nutritious punch, making them a perfect choice for breakfast or a snack. The blend of flavors creates a moist and soft muffin with a satisfying chew, ideal for anyone looking for an easy gluten-free option.

This recipe is one of the best flourless muffins you’ll find and can easily compete with other gluten-free breakfast muffins like gluten-free chocolate chip muffins or gluten-free pumpkin spice muffins. The wholesome ingredients ensure that you’ll feel good about what you’re eating. Plus, these muffins freeze well, so you can make a big batch and enjoy them throughout the week!

Ingredients

• 2 ripe bananas, mashed
• 1 cup gluten-free oats
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the mashed bananas, honey or maple syrup, and applesauce until well combined.
3. Add the almond flour, gluten-free oats, baking powder, baking soda, salt, vanilla extract, and cinnamon. Stir until just combined, being careful not to overmix.
4. Scoop the batter into the prepared muffin tins, filling each cup about 3/4 full.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes, then transfer to a wire rack to cool completely.

Zucchini Muffins with Walnuts

These zucchini muffins with walnuts are a delightful twist on traditional baking. They are moist, flavorful, and packed with nutrients, making them a great option for breakfast or a snack. The natural sweetness of zucchini blends perfectly with the crunch of walnuts, giving each bite a satisfying texture.

Making these gluten-free muffins is simple and quick. You can whip them up in no time, and they are perfect for busy mornings. You’ll love how easy it is to create homemade gluten-free muffins that the whole family can enjoy!

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup chopped walnuts (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix the sugars, eggs, grated zucchini, oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the walnuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle extra walnuts on top if desired.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Lemon Poppy Seed Muffins

Lemon poppy seed muffins are a delightful treat that combines the zesty brightness of lemon with the subtle crunch of poppy seeds. These muffins are light, fluffy, and bursting with flavor, making them perfect for breakfast or a mid-day snack. They are also simple to make, which means you can whip up a batch in no time and enjoy them fresh from the oven.

Whether you’re a fan of gluten-free baking or just looking for a tasty muffin, this recipe is a winner. They are part of the best gluten-free muffin recipes, offering a delicious alternative that everyone will love. Enjoy these homemade gluten-free muffins with a cup of tea or coffee!

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsweetened applesauce
• ½ cup lemon juice (freshly squeezed)
• 3 large eggs
• 2 tablespoons poppy seeds

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together applesauce, lemon juice, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the poppy seeds.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Pumpkin Spice Muffins

Pumpkin spice muffins are a delightful treat that perfectly capture the essence of fall. They are moist, flavorful, and filled with warm spices like cinnamon and nutmeg. The sweetness of pumpkin blends beautifully with these spices, making each bite a comforting experience. These muffins are simple to make and can easily become a family favorite.

Whether you enjoy them for breakfast or as an afternoon snack, these gluten-free pumpkin spice muffins are a healthy option that everyone will love. They’re also versatile; you can add chocolate chips or nuts for extra richness. Here’s how to whip up a batch of these delicious homemade gluten-free muffins!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, combine pumpkin puree, brown sugar, honey or maple syrup, oil, eggs, and vanilla extract. Whisk until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Coconut Muffins

These Chocolate Chip Coconut Muffins are a delightful treat that perfectly combines rich chocolate flavors with a hint of tropical coconut. They are moist, fluffy, and easy to whip up, making them a fantastic option for breakfast or a sweet snack. With the combination of chocolate chips and shredded coconut, each bite bursts with flavor, making them a family favorite.

Perfect for those who love quick gluten-free muffins, this recipe is simple enough for beginners to follow. You can enjoy them fresh out of the oven or save some for later. They also make a great addition to any brunch spread. Grab your mixing bowls and let’s get started on these delicious gluten-free muffins!

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, sugar, shredded coconut, chocolate chips, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins are a delightful treat that satisfies your sweet tooth while being gluten-free. They blend the rich flavors of peanut butter with the natural sweetness of ripe bananas, creating a moist and fluffy muffin that’s perfect for breakfast or a snack.

This recipe is simple to make, requiring just a few ingredients. They’re not just tasty; they’re also nutritious, offering a great way to sneak in some healthy fats and protein. Whether you’re looking for easy homemade gluten-free muffins or the best flourless muffins, these muffins fit the bill!

Ingredients

• 1 cup ripe bananas, mashed (about 2-3 bananas)
• 1/2 cup natural peanut butter
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup gluten-free oat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed bananas, peanut butter, honey or maple syrup, eggs, and vanilla until well combined.
3. In another bowl, whisk together the gluten-free oat flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped nuts.
5. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Carrot Raisin Muffins

These Carrot Raisin Muffins are a delightful treat that perfectly blend sweet and savory flavors. They have a subtle sweetness from the raisins and a moist texture from the grated carrots, making them an easy and delicious option for breakfast or a snack.

Not only are they satisfying, but they’re also simple to whip up. With just a few ingredients, you can create a batch of muffins that are both healthy and tasty. Plus, they are a great way to enjoy gluten-free baking!

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and raisins.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.

Blueberry Almond Flour Muffins

These Blueberry Almond Flour Muffins are a delightful option for a quick gluten-free breakfast. They’re soft, fluffy, and bursting with fresh blueberries, making them a perfect treat for any time of day. The almond flour adds a nutty flavor and rich texture that pairs beautifully with the sweetness of the berries.

Making these muffins is a breeze! With simple ingredients and straightforward steps, you’ll have a batch ready in no time. They’re not just easy homemade gluten-free muffins; they’re also a healthy choice for those looking to enjoy a tasty snack without the gluten. Let’s get cooking!

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the almond flour, baking soda, and salt together.
3. In a separate bowl, whisk together honey (or maple syrup), eggs, vanilla extract, and applesauce until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Bake Up Some Gluten-Free Goodness
If you’re excited to try these gluten-free muffin recipes or want to find local bakeries offering fresh, gluten-free treats, check out our dessert directory to discover small businesses near you. Supporting local dessert shops means you can enjoy creative, delicious muffins made with quality ingredients and love.

For those who love to bake at home, why not share your favorite gluten-free muffin recipes with us? Submit your recipe here and join our community of baking enthusiasts sharing tips, tricks, and creative ideas.

If you’re a fan of all things churro-themed, don’t forget to explore our shop for fun churro-related apparel. From churro shirts to cozy sweatshirts, we’ve got unique, original designs that show off your love for sweet treats in style.

These gluten-free muffin recipes offer a delightful balance of taste and texture, proving that you don’t need gluten to enjoy a truly delicious muffin. Whether you’re baking for yourself, your family, or friends, these recipes are sure to bring a smile to everyone’s face.

At Cream Filled Churros, we’re here to inspire your next baking adventure. Try these 9 delicious gluten-free muffin recipes you’ll love, and let us help you create baked goods that are as enjoyable to eat as they are to make!

Dave Founder and Editor of CreamFilledChurros.com

Dave is the passionate dessert expert behind CreamFilledChurros.com, a blog that started with a love for churros and has grown into a trusted resource for all things sweet. With years of experience exploring dessert-making, crafting unique recipes, and uncovering trends in the dessert world, Dave has built a platform that connects readers with the joy of desserts while introducing them to the magic of churros.Based in Los Angeles, Dave draws inspiration from the city’s vibrant food culture, blending tradition with innovation to create recipes and stories that resonate with dessert lovers everywhere. CreamFilledChurros.com not only offers recipes and baking tips but also features a dessert directory dedicated to supporting local small businesses, including dessert shops, food trucks, stands, and carts.While the blog now embraces a wide array of desserts, churros remain a special focus. Through engaging content and unique recipes, Dave aims to inspire dessert enthusiasts who may have never tried churros to discover just how versatile and delightful they can be. CreamFilledChurros.com is more than a blog—it’s a celebration of desserts, community, and the creative possibilities that come with every bite.

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