34+ Tasty and Easy Gluten-Free Bread Muffins That Everyone Will Love

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

When it comes to gluten-free baking, bread muffins are an excellent choice for anyone looking to enjoy a delicious, satisfying treat without the gluten.

Whether you’re avoiding gluten for dietary reasons or simply looking to switch things up, gluten-free bread muffins provide a wide range of flavors and textures to suit every taste preference.

From light and fluffy to rich and hearty, there’s a gluten-free bread muffin recipe for everyone in this collection.

In this article, we’ve compiled 34+ gluten-free bread muffin recipes that are not only delicious but also easy to make.

These recipes feature a variety of ingredients, such as almond flour, coconut flour, rice flour, and even vegetables like zucchini and carrots, ensuring you can enjoy a healthy and flavorful muffin without the gluten.

Whether you prefer sweet or savory muffins, this list has something to satisfy every craving.

So, preheat your oven, gather your ingredients, and get ready to dive into these amazing gluten-free bread muffin recipes!

34+ Tasty and Easy Gluten-Free Bread Muffins That Everyone Will Love

With these 34+ gluten-free bread muffin recipes, you’ll never be short of options for a healthy and satisfying snack or breakfast.

These muffins are versatile, flavorful, and can easily be customized to fit your dietary preferences.

Whether you’re craving something sweet, savory, or packed with nutritious ingredients like fruits, nuts, or seeds, there’s a recipe in this collection that’s perfect for you.

Gluten-free baking doesn’t have to be difficult, and with these simple yet delicious muffin recipes, you can enjoy fresh, homemade treats that everyone will love.

So, the next time you’re in the mood for a muffin, try one of these gluten-free options—you might just find a new favorite!

Almond Flour Banana Muffins

These almond flour banana muffins are the perfect gluten-free treat—moist, naturally sweetened, and packed with banana flavor.

Made with simple, wholesome ingredients, they’re great for breakfast or a midday snack.

The combination of almond flour and bananas creates a tender texture, while honey adds a touch of natural sweetness.

Best of all, they come together quickly and require no special equipment.

Ingredients:

2 ripe bananas, mashed
2 cups almond flour
2 eggs
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash the bananas and mix in the eggs, honey, and vanilla extract until well combined.
Add the almond flour, baking soda, cinnamon, and salt. Stir until the batter is smooth.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour banana muffins are not only gluten-free but also naturally sweetened, making them a healthier alternative to traditional muffins.

Whether enjoyed warm with a cup of coffee or packed in a lunchbox, they are sure to satisfy your cravings while keeping things nutritious.

Oat Flour Blueberry Muffins

Soft, fluffy, and bursting with juicy blueberries, these oat flour muffins are a delicious gluten-free alternative to classic blueberry muffins.

Oat flour gives them a hearty texture while keeping them light, and Greek yogurt adds moisture without making them too dense.

The natural sweetness of honey pairs beautifully with the tartness of fresh blueberries, making these muffins a delightful way to start your day.

Ingredients:

2 cups oat flour
2 eggs
½ cup Greek yogurt
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh or frozen blueberries

Instructions:

Preheat your oven to 350°F (175°C) and grease a muffin tin or use liners.
In a large bowl, whisk together the eggs, Greek yogurt, honey, and vanilla extract.
Add the oat flour, baking powder, baking soda, and salt, and mix until just combined.
Gently fold in the blueberries.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These oat flour blueberry muffins are perfect for a quick breakfast or an on-the-go snack.

They offer a wonderful combination of whole grains, protein, and fruit, making them a balanced choice.

Plus, they freeze well, so you can always have a batch ready for busy mornings.

Coconut Flour Chocolate Chip Muffins

These coconut flour chocolate chip muffins are light, fluffy, and naturally sweetened, making them a wonderful gluten-free indulgence.

Coconut flour absorbs moisture beautifully, resulting in a delicate, cake-like texture.

The combination of honey, vanilla, and chocolate chips ensures a rich and satisfying taste without being overly sweet.

Ingredients:

½ cup coconut flour
3 eggs
¼ cup melted coconut oil
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract.
Add the coconut flour, baking soda, and salt. Stir well until the batter is smooth.
Gently fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling them about ¾ full.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for a few minutes before serving.

These coconut flour chocolate chip muffins are the perfect balance between indulgence and nutrition.

They are packed with protein, fiber, and healthy fats, making them a satisfying option for breakfast or dessert.

Enjoy them fresh or store them for later—they taste just as good the next day!

Buckwheat Pumpkin Muffins

These buckwheat pumpkin muffins are a delicious gluten-free option that combines the earthy flavor of buckwheat with the warmth of pumpkin and spices.

Despite its name, buckwheat is not related to wheat and is completely gluten-free.

These muffins are moist, slightly nutty, and naturally sweetened, making them perfect for fall or any time you crave a cozy treat.

Ingredients:

1 ½ cups buckwheat flour
1 cup pumpkin puree
2 eggs
¼ cup maple syrup or honey
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, and vanilla.
Add the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.

These buckwheat pumpkin muffins are flavorful, nutritious, and naturally sweetened, making them a great choice for a healthy breakfast or snack.

Enjoy them with a warm cup of tea or coffee for the ultimate comfort food experience.

Rice Flour Lemon Poppy Seed Muffins

Bright, citrusy, and subtly sweet, these rice flour lemon poppy seed muffins are a delightful gluten-free alternative to the classic treat.

Rice flour keeps them light and tender, while the combination of lemon zest and juice gives them a refreshing zing.

The poppy seeds add a pleasant crunch, making each bite a delightful experience.

Ingredients:

1 ½ cups rice flour
2 eggs
½ cup almond milk (or any milk of choice)
¼ cup honey or maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon poppy seeds

Instructions:

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
In a bowl, whisk together the eggs, almond milk, honey, coconut oil, vanilla, lemon zest, and lemon juice.
Add the rice flour, baking powder, baking soda, salt, and poppy seeds. Mix until well combined.
Divide the batter into the muffin cups, filling them ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring them to a rack.

These rice flour lemon poppy seed muffins are light, fluffy, and full of citrusy goodness.

Whether you enjoy them fresh out of the oven or store them for later, they make a wonderful snack or breakfast treat that feels both refreshing and satisfying.

Quinoa Flour Apple Cinnamon Muffins

Quinoa flour adds a boost of protein and fiber to these apple cinnamon muffins, making them a hearty and nutritious gluten-free option.

The natural sweetness of apples combined with warm cinnamon creates a comforting flavor, while the quinoa flour provides a subtle nutty taste.

These muffins are perfect for a wholesome breakfast or a satisfying snack.

Ingredients:

1 ½ cups quinoa flour
1 apple, peeled and finely chopped
2 eggs
½ cup almond milk (or any milk of choice)
¼ cup honey or maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a bowl, whisk together the eggs, almond milk, honey, coconut oil, and vanilla.
Add the quinoa flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined.
Fold in the chopped apple.
Fill the muffin cups about ¾ full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.

These quinoa flour apple cinnamon muffins are a great way to start your day with a protein-packed and naturally sweet treat.

Their warm, spiced flavor and soft texture make them a comforting and nutritious choice for breakfast or an afternoon snack.

Sweet Potato Flour Maple Pecan Muffins

These sweet potato flour maple pecan muffins offer a unique twist on gluten-free baking.

Sweet potato flour gives these muffins a slightly sweet, earthy flavor, while chopped pecans provide a delightful crunch.

The maple syrup adds just the right amount of natural sweetness, making these muffins a perfect fall-inspired treat or a comforting breakfast.

They are moist, filling, and full of wholesome ingredients, ideal for those looking for a gluten-free, nutritious muffin option.

Ingredients:

1 ½ cups sweet potato flour
2 eggs
¼ cup maple syrup
¼ cup melted coconut oil
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup chopped pecans

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, maple syrup, coconut oil, applesauce, and vanilla extract.
In a separate bowl, mix the sweet potato flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the chopped pecans.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These sweet potato flour maple pecan muffins are a wonderful balance of natural sweetness and nutty crunch.

The unique flavor of sweet potato flour makes them stand out, and the addition of pecans adds texture and richness.

These muffins are an excellent gluten-free option for those who want something hearty and satisfying.

Teff Flour Carrot Cake Muffins

Teff flour, known for its rich, nutty flavor and high fiber content, is the perfect gluten-free flour for these carrot cake muffins.

Combined with freshly grated carrots, warm spices, and a touch of maple syrup, these muffins taste just like a carrot cake but in a smaller, more convenient form.

They’re moist, tender, and naturally sweet, making them a fantastic breakfast or snack option for those who want to indulge without the gluten.

Ingredients:

1 ½ cups teff flour
1 ½ cups grated carrots
2 eggs
¼ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup chopped walnuts or raisins (optional)

Instructions:

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
In a bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
In another bowl, mix the teff flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Fold in the grated carrots and, if using, the walnuts or raisins.
Divide the batter evenly between the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean from the center of a muffin.
Let the muffins cool before serving.

These teff flour carrot cake muffins are a deliciously healthy twist on a classic dessert.

Packed with fiber, healthy fats, and natural sweetness, they make a perfect gluten-free snack or breakfast.

The addition of nuts or raisins adds texture and extra flavor, making these muffins an even more satisfying option.

Sorghum Flour Zucchini Muffins

These sorghum flour zucchini muffins are moist, fluffy, and naturally sweetened with honey.

Sorghum flour, known for its mild, slightly sweet flavor, pairs wonderfully with zucchini, adding moisture without overpowering the taste.

With a hint of cinnamon and nutmeg, these muffins offer a comforting flavor that’s perfect for breakfast or an afternoon snack.

They are high in fiber, making them a nutritious choice for gluten-free baking.

Ingredients:

1 ½ cups sorghum flour
1 cup grated zucchini, squeezed dry
2 eggs
¼ cup honey
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, coconut oil, almond milk, and vanilla extract.
In a separate bowl, mix the sorghum flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture and stir until well combined.
Gently fold in the grated zucchini.
Divide the batter evenly between the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.

These sorghum flour zucchini muffins are a great way to enjoy the health benefits of zucchini while indulging in a delicious, gluten-free treat.

Packed with moisture, fiber, and a touch of spice, they’re perfect for any time of day.

You’ll love how light and fluffy they are, making them a perfect addition to your gluten-free baking repertoire.

Millet Flour Strawberry Muffins

Millet flour is a fantastic gluten-free flour option that creates a light and airy texture, and when combined with fresh strawberries, it makes for a delightful muffin.

These millet flour strawberry muffins are naturally sweetened with honey, providing a burst of fruity flavor and a moist crumb.

They’re perfect for breakfast, a snack, or a light dessert. With the addition of fresh strawberries, these muffins have a wonderful, refreshing taste that’s both satisfying and healthy.

Ingredients:

1 ½ cups millet flour
1 cup fresh strawberries, chopped
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
In another bowl, mix the millet flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until well combined.
Gently fold in the chopped strawberries.
Divide the batter evenly between the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.

These millet flour strawberry muffins are perfect for those who love a fruity, gluten-free treat.

The light, fluffy texture combined with the sweet, tangy strawberries makes them a delightful snack or breakfast option.

They’re sure to become a favorite in your gluten-free baking repertoire.

Coconut Flour Raspberry Muffins

These coconut flour raspberry muffins are a naturally gluten-free treat that’s both soft and moist, thanks to the absorption power of coconut flour.

The combination of fresh raspberries and the light sweetness from honey creates a muffin that’s full of flavor without being overly sweet.

These muffins are rich in fiber, healthy fats, and antioxidants, making them a great addition to your morning routine or a healthy snack for any time of day.

Ingredients:

½ cup coconut flour
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh raspberries

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
In another bowl, mix the coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Gently fold in the raspberries.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These coconut flour raspberry muffins are packed with flavor and health benefits.

The tangy raspberries provide a burst of freshness, while the coconut flour keeps the texture light and fluffy.

Enjoy them as part of a wholesome breakfast or as a guilt-free snack!

Chickpea Flour Fig Muffins

Chickpea flour brings a unique, nutty flavor and a rich texture to these gluten-free fig muffins.

Combined with the natural sweetness of figs and a touch of cinnamon, these muffins have a satisfying flavor profile that works wonderfully for breakfast or dessert.

Chickpea flour also adds a healthy dose of protein and fiber, making these muffins filling and nutritious.

Ingredients:

1 ½ cups chickpea flour
1 cup dried figs, chopped
2 eggs
¼ cup maple syrup or honey
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
In another bowl, combine the chickpea flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Gently fold in the chopped figs.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool before serving.

These chickpea flour fig muffins are a delightful and nutritious choice for anyone looking for a gluten-free, protein-packed treat.

The natural sweetness of the figs and the nutty flavor of chickpea flour make for a perfect combination, ensuring these muffins are both satisfying and delicious.

Enjoy them fresh or store them for later!

Teff Flour Pear Ginger Muffins

These teff flour pear ginger muffins are a fantastic gluten-free treat that combines the earthy flavor of teff with the natural sweetness of ripe pears.

The addition of ginger adds a warming spice that pairs beautifully with the fruit, creating a unique and flavorful muffin.

Teff flour brings a rich texture, making these muffins both hearty and satisfying.

They are perfect for a cozy breakfast or a healthy snack throughout the day.

Ingredients:

1 ½ cups teff flour
2 ripe pears, peeled and finely chopped
2 eggs
¼ cup maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, maple syrup, coconut oil, almond milk, and vanilla extract.
In a separate bowl, combine the teff flour, ground ginger, cinnamon, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Gently fold in the chopped pears.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.

These teff flour pear ginger muffins are light, fluffy, and full of natural sweetness.

The combination of pears and ginger creates a delightful flavor profile that makes these muffins a unique treat.

They’re not only gluten-free but also nutritious, offering a great start to your day or a satisfying snack.

Brown Rice Flour Chocolate Muffins

These brown rice flour chocolate muffins are perfect for anyone who craves a rich, chocolatey treat without the gluten.

The brown rice flour provides a slightly nutty flavor and a dense, satisfying texture, while cocoa powder gives the muffins a deep chocolate flavor.

The natural sweetness from honey complements the bitterness of the cocoa, making these muffins indulgent yet balanced.

Ingredients:

1 ½ cups brown rice flour
¼ cup unsweetened cocoa powder
2 eggs
¼ cup honey or maple syrup
¼ cup melted coconut oil
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
In a separate bowl, mix the brown rice flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.

These brown rice flour chocolate muffins are a decadent yet healthy gluten-free treat.

Rich in chocolate flavor, they satisfy any chocolate lover’s cravings while being a great option for those avoiding gluten.

Enjoy these muffins as a quick snack or a special dessert, knowing they’re made with wholesome ingredients.

Cassava Flour Coconut Lime Muffins

These cassava flour coconut lime muffins are light, zesty, and full of tropical flavors.

Cassava flour provides a soft, cake-like texture that makes these muffins a delightful treat.

The combination of coconut and lime offers a refreshing twist, with coconut flakes adding texture and lime zest delivering a burst of citrus flavor.

These muffins are naturally gluten-free and make a perfect snack or breakfast for anyone who loves a tropical flair.

Ingredients:

1 ½ cups cassava flour
½ cup unsweetened shredded coconut
Zest of 2 limes
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
In a separate bowl, combine the cassava flour, shredded coconut, lime zest, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and stir until well combined.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.

These cassava flour coconut lime muffins are refreshing, light, and packed with tropical flavor.

The lime adds a zesty freshness that pairs perfectly with the coconut, making these muffins a unique gluten-free option.

They’re a delicious choice for breakfast, a snack, or even a dessert.

Almond Flour Orange Poppy Seed Muffins

These almond flour orange poppy seed muffins are a delightful gluten-free option that blends the rich nuttiness of almond flour with the zesty freshness of orange.

The poppy seeds add a pleasant crunch and a visual appeal that complements the light, airy texture of the muffins.

With a natural sweetness from honey and a hint of citrus, these muffins are perfect for breakfast or a snack any time of day.

Ingredients:

2 cups almond flour
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup orange juice (freshly squeezed)
Zest of 1 orange
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
Pinch of salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, melted coconut oil, orange juice, orange zest, and vanilla extract.
In another bowl, combine the almond flour, baking powder, baking soda, salt, and poppy seeds.
Add the dry ingredients to the wet ingredients and mix until just combined.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.

These almond flour orange poppy seed muffins are light, refreshing, and full of citrusy goodness.

The nutty almond flour and tangy orange pair perfectly with the poppy seeds, making these muffins an ideal gluten-free treat.

Enjoy them for breakfast, an afternoon snack, or even as a light dessert.

Oat Flour Blueberry Muffins

These oat flour blueberry muffins are an easy-to-make gluten-free option that’s soft, fluffy, and packed with fresh blueberries.

Oat flour gives these muffins a hearty texture while maintaining a light, moist crumb.

The natural sweetness from the berries is complemented by a touch of honey, making these muffins both delicious and nutritious.

Perfect for a healthy breakfast or a quick snack, they’re sure to satisfy your sweet tooth.

Ingredients:

2 cups oat flour (gluten-free)
1 cup fresh blueberries
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
In another bowl, mix the oat flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the blueberries.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Allow the muffins to cool before serving.

These oat flour blueberry muffins are light, moist, and bursting with fresh blueberry flavor.

The oat flour provides a hearty texture, while the natural sweetness of the berries makes each bite irresistible.

They’re an excellent gluten-free choice for breakfast or as a midday snack.

Cornmeal Banana Muffins

Cornmeal gives these banana muffins a slightly gritty texture that’s rich and satisfying, while the bananas keep them moist and naturally sweet.

The combination of cornmeal and banana creates a comforting muffin that’s both hearty and flavorful.

With a touch of cinnamon and vanilla, these muffins are perfect for breakfast, brunch, or a quick snack throughout the day.

They’re naturally gluten-free and packed with wholesome ingredients.

Ingredients:

1 ½ cups cornmeal (gluten-free)
2 ripe bananas, mashed
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
Stir in the mashed bananas.
In another bowl, combine the cornmeal, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Let the muffins cool before serving.

These cornmeal banana muffins are a deliciously hearty and comforting gluten-free treat.

The natural sweetness of bananas and the texture of cornmeal make these muffins filling and flavorful.

They’re perfect for any time of day and are sure to become a family favorite.

Sweet Potato Almond Muffins

Sweet potato adds a natural sweetness and moist texture to these almond flour muffins, making them a perfect gluten-free choice for breakfast or as a snack.

Almond flour gives them a tender crumb, while the addition of cinnamon and nutmeg brings out the warm, comforting flavors.

The subtle sweetness from the sweet potato balances beautifully with the nuts, creating a healthy and delicious muffin that is rich in nutrients.

Ingredients:

1 ½ cups almond flour
1 cup mashed cooked sweet potato (about 1 medium-sized potato)
2 eggs
¼ cup maple syrup or honey
¼ cup coconut oil, melted
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
Add the mashed sweet potato and mix well.
In a separate bowl, combine the almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped walnuts, if using.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.

These sweet potato almond muffins are warm and comforting, with a natural sweetness from the sweet potatoes and the nutty richness of almond flour.

They’re perfect for a satisfying breakfast or a wholesome snack, packed with vitamins and healthy fats.

Rice Flour Apple Cinnamon Muffins

These rice flour apple cinnamon muffins are a delightful gluten-free option for anyone who enjoys the warm, comforting flavors of apples and cinnamon.

Rice flour gives the muffins a soft, cake-like texture while maintaining a light crumb.

Fresh apples add natural sweetness and moisture, and a touch of cinnamon elevates the flavor profile, making these muffins perfect for fall or any time of year.

Ingredients:

1 ½ cups rice flour (gluten-free)
1 teaspoon ground cinnamon
2 apples, peeled, cored, and finely chopped
2 eggs
¼ cup maple syrup or honey
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
In a separate bowl, combine the rice flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
Gently fold in the chopped apples.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.

These rice flour apple cinnamon muffins are fragrant, moist, and naturally sweetened.

The apples provide freshness, while the cinnamon gives them a cozy, spiced flavor.

These muffins are perfect for breakfast, a snack, or as a light dessert any time of day.

Pumpkin Seed & Chia Seed Muffins

Packed with seeds and wholesome ingredients, these gluten-free pumpkin seed and chia seed muffins are not only healthy but also filling.

Chia seeds provide a boost of omega-3 fatty acids and fiber, while pumpkin seeds add a crunchy texture and a nutty flavor.

These muffins are naturally sweetened with honey, and the combination of spices adds depth to the flavor, making them a perfect treat for those following a gluten-free diet.

Ingredients:

1 ½ cups gluten-free oat flour
¼ cup pumpkin seeds
2 tablespoons chia seeds
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
In a separate bowl, combine the oat flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Fold in the pumpkin seeds and chia seeds.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Let the muffins cool before serving.

These pumpkin seed and chia seed muffins are nutrient-dense and full of healthy fats, fiber, and protein.

The seeds add crunch and texture, while the spices provide warmth and depth.

These muffins make an excellent gluten-free option for a snack, breakfast, or a post-workout treat.

Zucchini Almond Flour Muffins

These zucchini almond flour muffins are a great way to incorporate vegetables into your diet while enjoying a delicious treat.

The zucchini adds moisture and a subtle green flavor, while the almond flour provides a nutty richness that balances out the natural sweetness.

With a hint of cinnamon and vanilla, these gluten-free muffins are perfect for breakfast or as a snack. They’re a healthy, easy-to-make option that the whole family will love.

Ingredients:

2 cups almond flour
1 medium zucchini, grated
2 eggs
¼ cup maple syrup or honey
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
Stir in the grated zucchini.
In another bowl, combine the almond flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool before serving.

These zucchini almond flour muffins are moist, flavorful, and full of nutrients.

The combination of zucchini and almond flour results in a tender, slightly nutty muffin that is both satisfying and healthy.

They make a great breakfast or a nutritious snack for any time of day.

Coconut Flour Carrot Cake Muffins

These gluten-free coconut flour carrot cake muffins are a fantastic option for those who love the rich, spiced flavors of carrot cake.

Coconut flour gives these muffins a light, airy texture, and the shredded carrots provide a natural sweetness.

A mix of cinnamon, nutmeg, and a hint of vanilla elevates the flavor, creating a satisfying and wholesome muffin perfect for any occasion.

Ingredients:

1 ½ cups coconut flour
1 cup shredded carrots
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup chopped walnuts or pecans (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract.
Stir in the shredded carrots.
In another bowl, combine the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped walnuts or pecans, if using.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Allow the muffins to cool before serving.

These coconut flour carrot cake muffins are light and full of warm, comforting spices.

The combination of coconut flour and carrots makes them a nutritious and satisfying treat.

They’re perfect for breakfast, as a mid-day snack, or as a healthier dessert option.

Chocolate Coconut Flour Muffins

These chocolate coconut flour muffins are a decadent yet healthy treat that satisfies your chocolate cravings without any gluten.

Coconut flour gives them a rich, tender texture, while the cocoa powder adds a deep chocolate flavor.

The natural sweetness from honey balances the bitterness of the cocoa, and a hint of vanilla brings out the flavors.

These muffins are perfect for chocolate lovers looking for a gluten-free option.

Ingredients:

1 ½ cups coconut flour
¼ cup unsweetened cocoa powder
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, honey, melted coconut oil, almond milk, and vanilla extract.
In another bowl, combine the coconut flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool before serving.

These chocolate coconut flour muffins are rich, indulgent, and satisfy even the most intense chocolate cravings.

With a light, fluffy texture and deep chocolate flavor, they’re the perfect gluten-free dessert or snack option.

Enjoy them guilt-free anytime!

Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are bursting with fresh citrus flavor and a delightful crunch from the poppy seeds.

The combination of almond flour and coconut flour ensures a tender crumb while maintaining a light texture.

The zesty lemon adds brightness, making these muffins perfect for a springtime snack or breakfast treat.

They’re naturally sweetened with honey, providing a healthier alternative to traditional lemon muffins.

Ingredients:

1 ½ cups almond flour
2 tablespoons coconut flour
2 tablespoons poppy seeds
Zest of 2 lemons
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
¼ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
Juice of 1 lemon

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, honey, melted coconut oil, almond milk, lemon juice, and vanilla extract.
In another bowl, combine the almond flour, coconut flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool before serving.

These lemon poppy seed muffins are light, bright, and packed with refreshing citrus flavors.

The addition of poppy seeds creates a satisfying crunch, while the almond and coconut flour blend ensures they are perfectly tender.

They make a delicious gluten-free breakfast or snack, ideal for a sunny day.

Ginger Pear Muffins

These ginger pear muffins are a comforting and flavorful gluten-free treat.

The soft, juicy pears provide natural sweetness and moisture, while the warm spices like cinnamon and ginger offer a rich, aromatic flavor.

Coconut flour gives them a delicate, soft crumb, making them ideal for breakfast or as a wholesome snack.

The combination of pears and ginger creates a delightful balance of sweetness and warmth.

Ingredients:

1 ½ cups coconut flour
2 pears, peeled and grated
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract.
Stir in the grated pears.
In another bowl, combine the coconut flour, cinnamon, ginger, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Allow the muffins to cool before serving.

These ginger pear muffins are warm, fragrant, and full of natural sweetness.

The pairing of pears with ginger and cinnamon gives them a comforting, spiced flavor that’s perfect for fall or winter.

These gluten-free muffins are ideal for a nutritious breakfast or a cozy afternoon snack.

Banana Coconut Muffins

These banana coconut muffins are soft, sweet, and bursting with tropical flavor.

The combination of ripe bananas and shredded coconut gives them a delightful texture and natural sweetness.

Coconut flour adds a light, airy crumb, making these muffins a perfect gluten-free option for breakfast or a snack.

The bananas provide a dose of potassium, while the coconut adds a rich, nutty flavor that elevates these muffins to the next level.

Ingredients:

1 ½ cups coconut flour
2 ripe bananas, mashed
2 eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup shredded coconut

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the eggs, honey, melted coconut oil, vanilla extract, and mashed bananas.
In another bowl, combine the coconut flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Stir in the shredded coconut.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Let the muffins cool before serving.

These banana coconut muffins are sweet, moist, and packed with tropical flavor.

The combination of bananas and coconut gives them a deliciously rich texture, while the coconut flour keeps them light and airy.

These gluten-free muffins are perfect for breakfast or as a midday snack.