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Since going gluten-free I’ve spent a lot of time searching for a great gluten-free muffin recipe. I wanted one that was versitile – sometimes I want banana muffins, sometimes I want to add chocolate chips, sometimes I want to make them savory.

I mixed, I baked, I broke dozens upon dozens of eggs and I used my gluten devouring husband as a guinea pig for every single batch. Well folks, I did it. I have finally found the ultimate recipe. It’s delicious, it’s easy, and it’s super adaptable, which is exactly what I was looking for.

I originally intended for these to be our breakfast muffins, but they are so good that they have become our breakfast muffins, our after work muffins, our dessert muffins and our grab something on-the-go muffins. They only stick around a couple of days! It would be selfish for me to not share this with you. Read on for the recipe!


The Perfect Gluten-Free Muffins

These muffins take about 10 minutes to make. The recipe yields 12 muffins.


2 tsp baking powder

¼ tsp baking soda

¼ tsp xanthan gum

½ tsp salt

1 ¾ cups of your favorite gluten-free flour blend

½ cup (8 tbsp) soft butter

⅔ cup sugar

2 tbsp honey, silan or molasses (i’ve always used either honey or silan)

2 large eggs

2 medium bananas mashed, or 1 small plain yogurt

Add ons: add 1/2 cup of walnuts, oats, chocolate chips, grated zuccini and carrots, raisins or berries!



Preheat oven to 375. Grease a 12 cup muffin pan or line with papers and grease the papers.

Whisk together the baking powder, baking soda, xanthan gum, salt and flour. Set aside.

Beat together the butter, sugar and honey.

Beat the eggs in one at a time.

Add the dry ingredients to the wet ingredients in 3 parts, alternating with the mashed bananas/yogurt. Beat well and scrape the bottom and sides of the bowl as you mix.

Stir in whatever additions you have.

Scoop the batter into the prepared cups, filling them. It’s fine if the batter rises above the level of the cups.

Bake the muffins for 22-25 minutes, until the middle springs back lightly when touched. Remove from the oven and let rest for 5 minutes before removing. These taste best right out of the oven, but are also great frozen and reheated later.

**I originally saw this recipe on King Arthur Flour’s website, and have adapted it based on that.



Make sure to add the honey! Besides the added banana or yogurt, it’s what really made the difference for me between these and other muffin recipes.

This recipe calls for a mixer, but I’ve always just mixed by hand and it’s been perfect!

I’ve adapted these muffins all kinds of ways, by swapping out the bananas for yogurt, adding walnuts, chocolate chips, dried fruit, fresh berries or rolled oats. I’ve also made savory muffins by using yogurt instead of bananas and adding grated zucchini or carrots. I’ve started using silan (date honey) instead of regular honey which is so, so delicious. What are your favorite gluten-free muffins?


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