25+ Delectable Gluten Free Bread Muffin Recipes You’ll Love

If you’re on a gluten-free diet, finding delicious and satisfying baked goods can often feel like a challenge.

Fortunately, gluten-free bread muffins are a versatile and tasty solution that can brighten up your breakfast, snack time, or even dessert.

These muffins are not only easy to make but can also be packed with flavors and ingredients that cater to a variety of dietary needs and preferences.

Whether you prefer sweet or savory options, there’s a gluten-free muffin recipe to suit every palate.

In this article, we’ve compiled a collection of over 25 delightful gluten-free bread muffin recipes that are sure to impress family and friends alike.

From classic favorites to innovative combinations, these recipes will inspire your gluten-free baking adventures and ensure that you never have to compromise on taste.

25+ Delectable Gluten Free Bread Muffin Recipes You’ll Love

Baking gluten-free bread muffins opens up a world of delicious possibilities that everyone can enjoy, regardless of dietary restrictions.

With over 25 recipes at your fingertips, you’ll be equipped to create an array of muffins that are not only gluten-free but also packed with flavor and nutrition.

From hearty breakfast muffins to sweet treats for dessert, these recipes can help you satisfy any craving while keeping your diet on track.

So grab your mixing bowls, preheat your oven, and let your creativity shine as you bake up a storm with these delightful gluten-free bread muffin recipes!

Gluten-Free Banana Oat Muffins

These Gluten-Free Banana Oat Muffins are moist, hearty, and packed with flavor. Made with ripe bananas and gluten-free oats, they offer a nutritious breakfast option that’s easy to grab on the go. With a touch of cinnamon and the option to add nuts or chocolate chips, these muffins are not only delicious but also customizable to suit your taste.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk (or milk of choice)
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the mashed bananas, honey (or maple syrup), almond milk, and eggs until well combined.
3. In a separate bowl, combine the gluten-free rolled oats, almond flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in nuts or chocolate chips.
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. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Banana Oat Muffins are a fantastic way to use up overripe bananas while providing a wholesome, satisfying snack or breakfast option. The combination of oats and almond flour creates a dense, chewy texture that keeps you full longer. Enjoy them fresh out of the oven, or store them in an airtight container for up to a week. They can also be frozen for longer storage, making them a perfect make-ahead option for busy mornings.

Gluten-Free Blueberry Almond Muffins

Delight in the sweet and tangy flavors of these Gluten-Free Blueberry Almond Muffins. Bursting with juicy blueberries and enriched with almond flour, these muffins are not only gluten-free but also packed with protein and healthy fats. Perfect for breakfast or a mid-afternoon treat, these muffins are a crowd-pleaser that everyone will love.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup honey or agave syrup
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 1 cup fresh or frozen blueberries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: sliced almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the almond flour, gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the honey, almond milk, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Divide the batter among the muffin cups, filling each about 3/4 full. Top with sliced almonds if desired.
6. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Blueberry Almond Muffins are not just a treat; they’re a burst of summer flavors in every bite. The combination of sweet blueberries and nutty almond flour makes these muffins a delightful choice for breakfast or a healthy snack. Packed with antioxidants from the blueberries and healthy fats from the almonds, these muffins offer a nutritional boost while satisfying your sweet tooth. Store them in an airtight container or freeze for later enjoyment!

Gluten-Free Pumpkin Spice Muffins

Get into the fall spirit with these Gluten-Free Pumpkin Spice Muffins. Filled with the rich flavor of pumpkin and warm spices, these muffins are perfect for any autumn morning. With a soft texture and a hint of sweetness, they make a delightful treat that can be enjoyed year-round.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 cup canned pumpkin puree
• 1/2 cup maple syrup or brown sugar
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• Optional: chopped pecans for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In another bowl, whisk together the pumpkin puree, maple syrup (or brown sugar), melted coconut oil, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in chopped pecans.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with additional pecans if using.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Pumpkin Spice Muffins are the epitome of cozy comfort food. They capture the essence of fall with every bite, making them perfect for seasonal gatherings or as a delicious breakfast option. The natural sweetness of pumpkin paired with warm spices creates an irresistible flavor that can brighten any day. Enjoy them fresh or warmed up with a pat of butter, and consider sharing with friends and family for a delightful homemade treat. Store them in an airtight container for a few days, or freeze for future indulgence!

Gluten-Free Chocolate Chip Muffins

Indulge in the rich and decadent flavors of these Gluten-Free Chocolate Chip Muffins. Perfect for breakfast or a sweet snack, these muffins combine the classic taste of chocolate chips with a fluffy texture, ensuring that everyone in the family will love them. Easy to make and wonderfully satisfying, they can be whipped up in no time for any occasion.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or milk of choice)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup gluten-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the gluten-free flour, almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the applesauce, almond milk, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
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. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Chocolate Chip Muffins are a delightful treat that balances the sweetness of chocolate with the wholesome goodness of gluten-free ingredients. Perfect for breakfast, an afternoon snack, or a dessert, they offer a guilt-free way to satisfy your sweet cravings. Whether you enjoy them warm from the oven or stored for later, these muffins will quickly become a family favorite. Try them with a glass of milk or a cup of coffee for a complete indulgence!

Gluten-Free Spinach and Feta Muffins

Elevate your muffin game with these savory Gluten-Free Spinach and Feta Muffins. Packed with nutritious spinach and creamy feta cheese, these muffins make a fantastic breakfast option or a tasty snack. With a balance of flavors and a light, fluffy texture, they are perfect for brunch or as a quick bite any time of the day.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup feta cheese, crumbled
• 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed, and drained)
• 1/4 cup olive oil
• 3 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 tsp dried oregano (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, salt, and dried oregano.
3. In another bowl, whisk together the olive oil, eggs, and milk until smooth. Stir in the chopped spinach and feta cheese.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Spinach and Feta Muffins offer a deliciously savory twist on traditional muffins, making them a great option for those who prefer something less sweet. The combination of fresh spinach and tangy feta provides a burst of flavor and nutrition, making these muffins suitable for breakfast, lunch, or a snack. They can also be made ahead of time and stored in the refrigerator for a quick, wholesome meal on the go. Enjoy them warm, or slice them in half and spread with a bit of butter or cream cheese for added richness!

Gluten-Free Carrot Raisin Muffins

Celebrate the wholesome goodness of carrots with these delightful Gluten-Free Carrot Raisin Muffins. Loaded with grated carrots, sweet raisins, and warm spices, these muffins are not only delicious but also a great way to sneak in some veggies. They’re perfect for breakfast, a snack, or even dessert, and are sure to please both kids and adults alike.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1/2 cup coconut sugar or brown sugar
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup raisins
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/2 cup applesauce
• 1/2 cup almond milk (or milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the coconut sugar, melted coconut oil, eggs, applesauce, and almond milk until well blended.
4. Stir in the grated carrots and raisins to the wet mixture.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Carrot Raisin Muffins are a wonderful way to enjoy the natural sweetness of carrots while incorporating healthy ingredients into your diet. The combination of spices, sweetness from raisins, and the moistness from grated carrots makes these muffins a treat that you can feel good about. Perfect for breakfast on the go or as a midday snack, they can be enjoyed fresh or stored in an airtight container for several days. Consider adding a dollop of cream cheese spread for an extra indulgence or serve them at your next brunch gathering for a nutritious, crowd-pleasing option!

Gluten-Free Banana Nut Muffins

Enjoy the comforting flavors of homemade baking with these Gluten-Free Banana Nut Muffins. Bursting with ripe bananas and crunchy walnuts, these muffins are not only delicious but also a great way to use up overripe bananas. They make for a perfect breakfast treat or a satisfying snack any time of day, and they’re easy to make in just one bowl!

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup coconut sugar or brown sugar
• 2 large ripe bananas, mashed
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup chopped walnuts (or pecans)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another bowl, whisk together the mashed bananas, melted coconut oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped walnuts.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Gluten-Free Banana Nut Muffins are a delicious way to enjoy the natural sweetness of bananas while adding a satisfying crunch from walnuts. They are perfect for breakfast on busy mornings or as a midday pick-me-up. Easy to make and even easier to enjoy, these muffins also freeze well, so you can make a batch ahead of time and have them ready whenever you need a quick snack. Whether enjoyed warm from the oven or as a portable breakfast, they are sure to delight your taste buds and become a staple in your gluten-free baking repertoire!

Gluten-Free Blueberry Muffins

Brighten up your mornings with these delightful Gluten-Free Blueberry Muffins! Bursting with fresh blueberries, these muffins are a perfect balance of sweetness and tartness, making them a fantastic option for breakfast or as a snack. They are fluffy, moist, and incredibly easy to make, ensuring you’ll have a delicious treat ready in no time.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or granulated sugar
• 1/2 cup Greek yogurt (or dairy-free alternative)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.
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. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Gluten-Free Blueberry Muffins are a vibrant addition to your breakfast table or snack time. Their light and fluffy texture paired with juicy blueberries makes them a crowd-pleaser for both gluten-free and non-gluten-free eaters alike. The muffins can be made in advance and stored for several days, making them a convenient option for busy mornings. Serve them warm, or enjoy them as is—either way, they are sure to brighten your day!

Gluten-Free Pumpkin Spice Muffins

Embrace the flavors of fall with these irresistible Gluten-Free Pumpkin Spice Muffins. Made with pure pumpkin puree and warm spices, these muffins are perfect for cozy mornings or as an afternoon treat. Moist and flavorful, they encapsulate the essence of autumn, making them a delightful choice any time of the year.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger (optional)
• 1/2 cup coconut sugar or brown sugar
• 1 cup pumpkin puree
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine the pumpkin puree, melted coconut oil, eggs, and vanilla extract, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Pumpkin Spice Muffins are a must-try for anyone who loves the flavors of autumn. They are wonderfully moist and infused with spices that evoke warmth and comfort. Ideal for breakfast, a snack, or even a dessert, these muffins can be enjoyed fresh or stored in an airtight container for days. Pair them with a warm beverage for the ultimate cozy experience. They’re sure to become a seasonal favorite, bringing joy and deliciousness to your gluten-free baking collection!

Gluten-Free Chocolate Chip Muffins

Indulge in these delightful Gluten-Free Chocolate Chip Muffins that offer a perfect blend of sweetness and rich chocolate flavor. Ideal for breakfast, snacks, or dessert, these muffins are soft, moist, and packed with semi-sweet chocolate chips. They are sure to satisfy your sweet tooth while being gluten-free, making them a favorite for both kids and adults.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Gluten-Free Chocolate Chip Muffins are a delightful treat for any chocolate lover. With their moist texture and bursts of chocolate, they are perfect for breakfast or as a sweet snack throughout the day. The muffins are also versatile; feel free to mix in your favorite nuts or dried fruits for added texture and flavor. Enjoy them fresh out of the oven, or store them in an airtight container for a quick and delicious grab-and-go option during the week!

Gluten-Free Zucchini Muffins

Sneak in some veggies with these delicious Gluten-Free Zucchini Muffins! Perfectly moist and flavorful, these muffins are packed with grated zucchini and warm spices, making them a nutritious choice for breakfast or a snack. With their subtle sweetness and tender crumb, they are sure to please even the pickiest eaters while providing an excellent way to incorporate more vegetables into your diet.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup coconut sugar or brown sugar
• 1 cup grated zucchini (excess moisture squeezed out)
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. In another bowl, mix the grated zucchini, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts or pecans.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Zucchini Muffins are a fantastic way to enjoy a sweet treat while sneaking in some healthy veggies. The zucchini keeps the muffins moist, while the spices add a lovely warmth and depth of flavor. They are perfect for breakfast, a snack, or even as a light dessert. You can also customize them by adding chocolate chips, raisins, or other mix-ins to suit your taste. With their delightful texture and flavor, these muffins are sure to become a regular in your gluten-free baking rotation!

Gluten-Free Lemon Poppy Seed Muffins

Brighten your day with these refreshing Gluten-Free Lemon Poppy Seed Muffins! Infused with fresh lemon juice and zest, these muffins are a delightful combination of tangy and sweet, with a hint of nuttiness from the poppy seeds. They are perfect for breakfast or as a light afternoon treat, providing a burst of flavor and sunshine in every bite.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or granulated sugar
• 1/4 cup honey or maple syrup
• 1/2 cup plain Greek yogurt (or dairy-free alternative)
• 2 large eggs
• 1/4 cup melted coconut oil
• Zest and juice of 1 lemon
• 2 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the honey (or maple syrup), Greek yogurt, eggs, melted coconut oil, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the poppy seeds.
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. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Lemon Poppy Seed Muffins are a bright and cheerful addition to any breakfast spread or snack lineup. Their light, fluffy texture combined with the refreshing lemon flavor makes them a wonderful treat any time of year. Not only are they easy to make, but they also provide a delightful way to enjoy a burst of citrusy goodness. Perfect for sharing with friends or keeping all to yourself, these muffins will quickly become a favorite for those who appreciate the bright and zesty flavors of lemon in their baking!

Gluten-Free Banana Nut Muffins

Enjoy the warm, comforting flavors of these Gluten-Free Banana Nut Muffins! Made with ripe bananas and chopped nuts, these muffins are moist and delicious, making them an excellent choice for breakfast or a midday snack. The combination of banana and nuts provides a satisfying texture and flavor, ensuring you’ll feel good about starting your day with one of these delightful treats.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 2 ripe bananas, mashed
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the mashed bananas, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Banana Nut Muffins are a wonderful way to use up overripe bananas while treating yourself to a delicious snack. With their moist texture and delightful nutty crunch, they are perfect for breakfast on the go or as a sweet treat during the day. You can also customize the recipe by adding chocolate chips, dried fruit, or other nuts to create your own signature version. Packed with flavor and nutrients, these muffins are a fantastic gluten-free option everyone will enjoy!

Gluten-Free Pumpkin Spice Muffins

Celebrate the flavors of fall with these delightful Gluten-Free Pumpkin Spice Muffins! Infused with pumpkin puree and warm spices, these muffins are moist, flavorful, and perfect for a cozy breakfast or snack. They not only taste great but also fill your kitchen with an inviting aroma, making them an ideal treat for gatherings or quiet mornings at home.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup coconut sugar or brown sugar
• 1 cup canned pumpkin puree
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar.
3. In another bowl, mix the pumpkin puree, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Pumpkin Spice Muffins are a seasonal favorite that brings the warmth of autumn into your kitchen. With their delightful spices and rich pumpkin flavor, they make for a comforting breakfast or an afternoon snack with a cup of tea or coffee. These muffins are also easy to make in advance and freeze well, allowing you to enjoy the taste of fall whenever you desire. Whether for a cozy family gathering or a simple treat for yourself, these muffins are sure to be a hit!

Gluten-Free Spinach and Feta Muffins

Enjoy a savory twist with these Gluten-Free Spinach and Feta Muffins! Packed with fresh spinach and tangy feta cheese, these muffins are perfect for a nutritious breakfast or as a light snack. They are not only gluten-free but also a great way to incorporate more greens into your diet while enjoying a deliciously cheesy treat.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup olive oil
• 1 tsp garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, garlic powder, and grated Parmesan cheese.
3. In another bowl, whisk together the eggs, milk, and olive oil until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped spinach and crumbled feta cheese.
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. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Gluten-Free Spinach and Feta Muffins are a savory and satisfying option that is both nutritious and delicious. They are ideal for breakfast, brunch, or as a light snack, providing a flavorful way to enjoy your greens. The combination of spinach and feta creates a delightful Mediterranean flair, making these muffins a standout choice for any meal. Plus, they are easy to make and can be enjoyed fresh or stored for later, making them a versatile addition to your gluten-free baking repertoire!

Note: More recipes are coming soon!