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    You are in: Home / Recipes / Any Kind Muffins (Gluten Free) Recipe
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    Any Kind Muffins (Gluten Free)

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on December 16, 2010

      These are terrific! I added peaches and they were perfect. Those who can eat gluten never knew they were gluten free!

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    • on April 15, 2012

      Yum! I used about 1/3 agave instead of the brown sugar and used some crushed walnuts. I filled them with a teaspoon of blueberry preserve I got at the market this morning and they turned out perfectly! I used applesauce for the liquid. Very nice texture, not cakey and didn't stick to the paper. This will be my go-to GF muffin recipe

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    • on January 23, 2011

      Excellent! The taste and texture of these GF muffins show the testing and effort put into the recipe. It is forgiving and readily accepts any type of extras. It's a staple in our household. I do, however, cut the baking soda and powder in half. As liquid, I'm a big fan of using half sour cream, half water. Thanks!!

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    • on December 28, 2010

      Delish! I used coconut milk as the liquid along with lemon and orange juice and zest. I added shredded coconut and finished it with a citrus glaze. My toddler LOVED them!

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    • on October 20, 2010

      These look and taste super yummy. For the liquid I used 1/2 cup yogurt and 1/2 cup apple juice and I added a chopped apple before filling the muffin cups. Thanks, UmmBinat! Made as directed for Think Pink, an October 2010 event.

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    • on March 15, 2010

      I made these for a school fate and I didn't get a chance to taste them. However it only took 10 minutes for them to walk out the door. I wanted the kids with Gluten intolerance have a treat as well. I used real eggs and chopped banana. Thank you UmmBinat for a lovely recipe.

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    • on August 29, 2009

      As someone who eats gluten free, I can say whole heartedly that this is one of the best muffin recipes I have found, and the flours are pretty easy to find at health food stores. I used 1/4 c of sorghum and 1/4 cup white rice instead of 1/2 cup white rice flour to add a bit more nutrition. I added chocolate chips to the last batch and I can't keep hubby out of them!

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    • on August 24, 2009

      Oh yum! These are really delicious! They're quite moist & very tasty. This was my first ever GF baking experience & I'm really glad it turned out this well. (DH says these are his favorite muffins, ever. And we don't have to eat gluten free so he's comparing to all the other muffins we've made!) Let me explain what I had to adjust here. Since I'm so afraid of the GF flours & starches I didn't want to sub anything. But after 3 stores I decided I was going to have to get creative. We never found brown rice flour or potato starch. I bought some coconut flour to sub for the brown rice flour & I used extra tapioca flour for the potato starch. I used 2 regular eggs & 1 cup of sour cream. My batter was so thick I could have made drop cookies out of it. Thanks to the great explanation of the batter consistency in the instructions I knew I needed some more liquid. Since I had used coconut flour I thought that the flavor of banana would go nicely so I pulled two ripe bananas out of the freezer; quick thawed in the microwave & mashed them. I added one to begin with but ended up using both bananas to create a medium thick batter that resembled brownie batter. I then folded in 2/3 cup fresh blueberries. The recipe says it makes 5 muffins but maybe it means to say "5 Jumbo muffins", as I was able to fill 12 heaping muffin cups. The muffins baked up in exactly 25 minutes & were just starting to brown lightly. Very beautiful! I'm very thankful this made 12 because my family has eaten half of them right out of the oven! :) Thanks so much for sharing, UmmBinat! I will confidently recommend this recipe to my Celiac friend. Made for Ramadan tag.

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    Nutritional Facts for Any Kind Muffins (Gluten Free)

    Serving Size: 1 (451 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 379.4
     
    Calories from Fat 145
    38%
    Total Fat 16.1 g
    24%
    Saturated Fat 1.5 g
    7%
    Cholesterol 37.2 mg
    12%
    Sodium 395.4 mg
    16%
    Total Carbohydrate 55.2 g
    18%
    Dietary Fiber 1.7 g
    6%
    Sugars 21.9 g
    87%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    tapioca flour

    gluten free baking powder

    guar gum

    Detailed Nutrition Values About Nutrition Info
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