The Best Of Gluten-Free Baking: Morning Muffins

December 26, 2014

Related Topics: Uncategorized

This holiday season we have been sharing our favorite gluten-free baking classics.  We started off with a traditional blueberry pie, then some tasty vegan fudge, next classic gooey cinnamon rolls and now we end on Morning Muffins.


blueberry muffins1


Morning Muffins are a staple in my household during the holidays. It’s a basic gluten-free muffin recipe and I interchange different fruit into them. This time I had blueberries just like the recipe says but you could use frozen blueberries, frozen strawberries, pomegranate, whatever you have on-hand! They are super simple, super quick, vegan and gluten-free! I give you the all-in-one Morning Muffin!


blueberry muffins


The cast of ingredients are easy and if you usually cook gluten-free, you should have most of it on-hand. This recipe has no refined sugar with the only sweetener being agave. It gives the muffins just enough sweetness but not enough to make you feel guilty.


blueberry muffins 3


Try these muffins today to add to your holiday breakfast, you won’t be disappointed!


blueberry muffins 2


Gluten-Free Morning Muffins by Food Network

2 cups gluten-free all-purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup canola oil
2/3 cup agave nectar
2/3 cup rice milk
1 tablespoon vanilla extract
1 cup fresh blueberries

Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.