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Healthy Gluten Free Muffins - Simple, Wholesome, and Delicious

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients Almond flour (fine blanched)
  • Certified gluten free rolled oats (or quick oats), blended into oat flour or used as-is
  • Gluten free all-purpose flour blend (1:1 with xanthan gum), optional for extra structure
  • Baking powder
  • Baking soda
  • Cinnamon
  • Fine sea salt
  • Wet Ingredients Mashed ripe banana (or unsweetened applesauce)
  • Greek yogurt (or dairy-free yogurt)
  • Eggs
  • Maple syrup or honey
  • Vanilla extract
  • Light olive oil or melted coconut oil
  • Milk of choice (dairy or unsweetened almond/oat milk)
  • Mix-Ins (Optional) Fresh or frozen blueberries
  • Dark chocolate chips (gluten free)
  • Chopped walnuts or pecans
  • Orange zest or lemon zest
  • Chia seeds or flaxseed meal

Method
 

  1. Prep your pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Make oat flour (if needed): Pulse gluten free oats in a blender until they resemble flour. You’ll need about 1 cup of oat flour.
  3. Whisk dry ingredients: In a large bowl, combine 1 cup almond flour, 1 cup oat flour, 1/2 cup gluten free all-purpose flour (optional but helpful), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
  4. Mix wet ingredients: In a separate bowl, whisk 2 large eggs, 1 cup mashed ripe banana, 1/2 cup Greek yogurt, 1/3 cup maple syrup, 1/4 cup oil, 1 teaspoon vanilla, and 1/4 cup milk until smooth.
  5. Combine gently: Pour wet into dry and stir with a spatula just until no dry streaks remain. The batter should be thick but scoopable. If very stiff, add a splash more milk.
  6. Fold in extras: Stir in 1 cup blueberries, 1/2 cup chocolate chips, or 1/2 cup chopped nuts. Don’t overmix.
  7. Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full. For a nice dome, rest the filled pan for 5 minutes before baking.
  8. Bake: Bake 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  9. Cool: Let muffins cool in the pan 5 minutes, then move to a rack to cool completely. This helps them set and prevents soggy bottoms.
  10. Enjoy: Serve warm or at room temperature. Add a smear of nut butter for extra protein.