Betsy's Best Gluten-Free Muffins

Rating: 3.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time.

By Terry Walker

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dry Ingredients:
Wet Ingredients:
Optional Additions:

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.

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  • Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.

  • Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Cook's Notes:

Sweetened dried cranberries can replace the raisins, and you can also try another pureed winter squash in place of the pumpkin.

Replace egg with 1/3 cup egg substitute if desired.

Nutrition Facts

Per Serving:
259 calories; protein 4.3g; carbohydrates 38.3g; fat 10.9g; cholesterol 17mg; sodium 125.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Nana J
Rating: 5 stars
01/11/2014
I made these wonderful muffins this morning for breakfast and they were delicious tender and moist. I used coconut oil because that's what I use for all my cooking and baking. I love cinnamon so I used a tablespoon. I had some King Arthur Cake Enhancer for gluten free baked goods and added 2 Tbsp. but I'm sure it's good without it. I did not have pumpkin puree and am not fond of pumpkin so I substituted Orange-Apricot Marmalade which gave it a delicious hint of citrus and I added chopped walnuts and raisins. Since I wanted large muffins and had just purchased and received a hamburger bun pan from Amazon I used that. This made six large muffins so it would probably make a dozen regular muffins. My husband loved them and you would not be able to guess they are gluten-free if you didn't know. Thank you for this recipe. Read More
Helpful
(6)

Most helpful critical review

scotton
Rating: 3 stars
10/31/2014
I used King Arthur multi-purpose flour for all the flour in this recipe. Its was ok and I will definitely make these again. Next time I'll add chocolate chips or some other additional sweetener. My kids want it a little bit sweeter. Other then that these were fine. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nana J
Rating: 5 stars
01/11/2014
I made these wonderful muffins this morning for breakfast and they were delicious tender and moist. I used coconut oil because that's what I use for all my cooking and baking. I love cinnamon so I used a tablespoon. I had some King Arthur Cake Enhancer for gluten free baked goods and added 2 Tbsp. but I'm sure it's good without it. I did not have pumpkin puree and am not fond of pumpkin so I substituted Orange-Apricot Marmalade which gave it a delicious hint of citrus and I added chopped walnuts and raisins. Since I wanted large muffins and had just purchased and received a hamburger bun pan from Amazon I used that. This made six large muffins so it would probably make a dozen regular muffins. My husband loved them and you would not be able to guess they are gluten-free if you didn't know. Thank you for this recipe. Read More
Helpful
(6)
scotton
Rating: 3 stars
10/31/2014
I used King Arthur multi-purpose flour for all the flour in this recipe. Its was ok and I will definitely make these again. Next time I'll add chocolate chips or some other additional sweetener. My kids want it a little bit sweeter. Other then that these were fine. Read More
Erin MaLoon Rowley
Rating: 2 stars
02/02/2014
texture was good but the flavor was poor. I will not be making this again! Read More
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