muffins – My Gluten Free Cucina

Gluten Free Carrot Zucchini Muffins

Carrot and Zucchini muffins are perfect for breakfast on the go, coffee breaks and spring brunches! The first time I made this gluten free muffin, I was so pleased with the high rise and moist crumb. They are the not overly sweet and so are a great choice for breakfast. As with all my muffin recipes, I think you will find that this gluten free preparation is as easy as traditional baking.

12 Muffins

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Ingredients:

240 g. gluten free all-purpose flour *see notes
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1/8 tsp. ginger
3/4 cup grated zucchini
1/4 cup grated carrot
2 large eggs
1/3 cup sugar
1/3 cup brown sugar
3 tbsp. olive oil
3/4 cup + 2 tbsp. milk
1 tsp. lemon juice
cooking spray, if your pan isn’t nonstick
12 pecan halves, optional
1 tbsp. melted butter, for glazing

Preparation:

Whisk together the dry ingredients, flour through ginger. Grate the zucchini and carrots.

Whisk together the eggs, sugar, olive oil, milk and lemon juice.

Add the zucchini and carrots to the egg mixture, then fold the dry ingredients into the wet.

Let the batter rest for a few minutes while you preheat the oven to 400º.

Now use a spoon to scoop out the batter, dividing it equally into the 12 muffin cups. Use a spatula dipped in water to smooth the tops. If you like, press a pecan into the top of each muffin. It makes a nice presentation if you are serving these for a brunch.

Bake 20 minutes at 400º. Aren’t they beautiful? I love how you can see the green and orange flecks throughout. While still in the pan, brush the tops with 1 tbsp. of melted butter to give them a nice shine.

Cool in the pan for 5 minutes then transfer to a rack.

If not serving immediately, you can store the muffins in an airtight container at room temperature for a couple of days. They will refresh nicely in the microwave. I recommend freezing leftovers, wrap them individually with Saran and store in a freezer safe bag. Now that you know easy it is, I hope you will give this recipe a try. Let me know, will you be adding it to your breakfast rotation?

Notes ♪♫ I used Better Batter original all-purpose flour in this recipe. If you use a different flour blend that does not contain xanthan gum, you will need to add 1-1/2 tsp.

Originally published 04/12/2018 Updated 02/19/2024

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Gluten Free Jordan Marsh Blueberry Muffins

If you are from the Northeast and of a certain age, you will no doubt remember Jordan Marsh, the iconic department store. It was my mother’s favorite store back in the day, and I vividly recall buying one of my prom dresses there, 50 years ago (eek!).

Before food courts and fast food, the Jordan Marsh Bakery was a popular destination for shoppers to refuel and continue on with their day, i.e., you didn’t have to go home if you got hungry- smart!

Although the store chain closed in the 1990’s, their Blueberry Muffins remain legendary to this day. I recently read an interesting article about the origins of this recipe in the New York Times, which claimed it was adapted from an 1847 cookbook called The New England Economical Houskeeper and Family Receipt Book.

Wherever its origin may have been, the muffins are not only delicious, but only require a substitution of one ingredient to be gluten free. How about that?

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Ingredients:

300 g. (about 2 cups) Better Batter Original Gluten Free Flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk (I used 2%)
1 stick of unsalted butter, softened (not melted)
1 cup of sugar
2 large eggs
1 tsp. vanilla extract
6 oz. package (1 cup) fresh blueberries

*** Get 30% off your full price purchase at Better Batter when you use my code MGFC30***

Preparation:

Take the butter out of the refrigerator and let it soften at room temperature. Mist a 12-cup muffin pan with cooking spray and preheat the oven to 375 degrees. Rinse and dry the blueberries on a clean dishtowel.

In the bowl of a stand mixer, cream together the softened butter and sugar with the whisk attachment. Add the eggs and vanilla extract and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking powder. Reserve 1 tbsp. to sprinkle over the blueberries.

Add the dry ingredients to the mixer bowl along with the milk and combine with the paddle attachment until moistened.

Crush half of the blueberries with a fork and fold into the batter with the remaining whole blueberries.

Spoon the batter evenly into the prepared muffin pan. Dip a small spatula in warm water and use it to smooth out the tops. If you wish, you can sprinkle the tops of the muffins with more sugar.

Bake for 25 minutes at 375 degrees. Test with a toothpick. Cool in the pan for 10 minutes then transfer to a rack. Let them stand at room temperature for at least 4 hours. I’ve got my eye on that big one in front!

Leftovers, if you have any can be frozen for an easy breakfast.

Notes ♪♫ For muffins and quick breads, I use and recommend Better Batter Original Gluten Free Flour. Most recipes can be converted at 120-150g. per cup. If you use a different brand, be sure that your flour contains xanthan gum. Even if you do not weigh any of your other ingredients, I encourage you to invest in a kitchen scale to weigh the flour.

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Gluten Free Pumpkin Applesauce Muffins

Are you team pumpkin or team apple? With these Pumpkin Applesauce Muffins, there’s no need to take sides! You get the best of both fall flavors in every bite!

Think all gluten free baked goods are dry and crumbly? Wait until you bite into one of these muffins, they are super moist and delicious. What’s more, no one will guess that they are gluten free!

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Ingredients:

Dry ingredients

285 g. (~2-1/3 cups) gluten free flour (I use and recommend Better Batter Original)
1-1/2 tsp. baking soda
1-1/2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
3/4 tsp. nutmeg
3/4 tsp. salt

Wet ingredients

300 g. (~1-1/4 cups) pumpkin puree
225 g. (~1 cup) unsweetened applesauce
170 g. (~1 cup) dark brown sugar
100 g. (~1/2 cup) canola oil
1 large egg
1-1/2 tsp. vanilla extract

Get 30% off full price at Better Batter with code MGFC30

Preparation:

Whisk the dry ingredients together in one bowl. In another bowl, whisk together all the wet ingredients.

Stir the dry ingredients into the wet, until all of the flour is moistened. Cover and let the batter rest for 20 minutes while you preheat the oven to 350º.

Mist the muffin tin with cooking spray and spoon the batter into the 12 cups.

Use a small spatula to smooth out the tops, this will give the muffins a nice dome.

Bake for 30 minutes. Test with a toothpick, it should come out dry.

Cool in the pan for 15 minutes then place on a rack until completely cooled before storing, about 2 hours.

Muffins will keep at room temperature for a day or two. Reheat them in the microwave for 30 seconds. I like to wrap leftovers individually and freeze them for a quick breakfast or snack.

Notes ♪♫ Don’t skip the 20-minute resting time. This important step allows the flour to hydrate so that there will be no gritty texture in the finished muffin. This is a great tip for gluten free baking in general, and will give better results for your breads, muffins and cakes.

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Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks! This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter. The recipe was one of my first posts, when I started this blog in 2018. Five years later, it was in need of an update! No, I did not change the recipe, it’s a keeper. My photography though, has improved vastly over the last few years (or is it the camera?). You be the judge.

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dry Ingredients:

210 g. (1-3/4 cups) gluten free all-purpose flour (see notes)
25 g. (1/4 cup) almond flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. apple pie spice (see notes)
25 g. (1/4 cup) walnuts, chopped and toasted

Wet Ingredients:

1 apple, cut into small dice (about 1 cup)
2 large eggs
63 g. (1/3 cup) granulated sugar or Truvia
52 g. (1/3 cup) brown sugar or Truvia
3 tbsp. canola oil
3/4 cup + 2 tbsp. milk (I used 2%)
1 tsp. lemon juice
cooking spray
1 tbsp. butter, for brushing

Preparation:

Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes. Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened. A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops. Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops. Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist. They taste great and you would never know that they were gluten free. They freeze well too!

Notes ♪ I used my favorite gluten free all-purpose flour from Better Batter in this recipe.

When you shop Better Batter, use my code MGFC30 at checkout to receive 30% off any non-sale item!

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a sodium free baking powder substitute, if you need to lower the sodium.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018 Updated 6/10/2023

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Gluten Free Banana Date Muffins

Say goodbye to those dry, bland tasting gluten free muffins at the grocery store. These Banana Date Muffins are incredibly moist and hearty, a real stick to your ribs breakfast!

Dates are wonderful for baking, and they give a natural sweetness to these muffins, not to mention a fiber boost. I also added a little brown sugar substitute to the mix, but you can omit this or use real brown sugar.

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Ingredients:

Wet Ingredients

2 cups dried pitted dates
1-1/2 cups water
1/2 cup (1 stick) butter
1 tbsp. honey
1 ripe banana
2 eggs
2 tbsp. brown sugar or brown sugar substitute (optional)
1 tsp. vanilla extract

Dry Ingredients

280g. Better Batter all-purpose gluten free flour blend (use my Code MGFC30 at checkout for 30% off!)

1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Other

cooking spray
1 tbsp. butter for brushing

Preparation:

Preheat the oven to 400º. Mist a 12-cup nonstick muffin pan with cooking spray or use paper liners.

Boil water and add the dates. Cover and remove from heat, then let them soak for 15 minutes.

Melt the butter in a small saucepan.

Whisk together the dry ingredients. In a separate bowl, whisk together the remaining wet ingredients (eggs, mashed banana, honey, vanilla and brown sugar).

Pour the soaked dates and their water into a blender, food processor or electric chopper. Puree into a paste, do it in 2 batches if needed.

Combine the pureed dates with the melted butter and cool 10 minutes.

Next combine the date mixture with the other wet ingredients. Add the dry ingredients to the wet and stir together with a dough whisk just until moistened.