All Women's Talk

7 Warming Gluten-Free Muffin Recipes to Make This Winter ...

By Heather

I’ve always been a muffin girl and any time I find new gluten-free muffin recipes, I instantly get the itch to stop what I’m going, run in my kitchen, and make all of them right then. Fortunately, we don’t have the storage space, and I’m frugal with ingredients and try to make them last. But when you get your hands and eyes on a great gluten-free recipe, it’s so hard to say no, right? And, when you come across gluten-free muffin recipes that look indulgent, but are actually quite healthy, the urge to bake is stronger than ever. Muffins go perfect with coffee, tea, or just alone. I have this odd obsession with keeping them stored in the freezer. When they thaw on the counter, they’re still slightly cold after about 10 minutes, but perfectly ready to eat, and freezing them actually makes them sweeter tasting, believe it or not. However you store your muffins is up to you, but do me a favor and make yourself one of these gluten-free muffin recipes this winter. For the love of a plump, flaky muffin, indulge yourself in these guilt-free pleasures!

1 Gluten -free Fluffy Blueberry Coconut

Gluten -free Fluffy Blueberry CoconutBlueberry muffins were always my favorite kind of muffin, and when I began my search for the best gluten-free muffin recipes, these had to make the list. Blueberries turn into warm little bits of mushy blue sunshine when baked, and in a muffin, they hold up well so much that you can use fresh or frozen, depending on what you have on hand. This recipe is a simple one to make, and be sure when you purchase gluten free flour that you don’t buy a gluten free baking mix, but just plain flour. The baking mixes have additional ingredients that might alter the effects of this recipe. I’ve also added shredded coconut to these muffins for a really rich texture that bakes up tender and soft. Feel free to leave it out if you wish, but personally, I’d recommend it! Enjoy these healthy muffins with a warm cup of coffee or tea in the morning. They’re sure to start you off on just the right foot!

Serves: 12 muffins

2 cups gluten-free all-purpose baking flour ( I like Bob’s Red Mill)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum or guar gum
1 teaspoon ground cinnamon
1/2 cup melted coconut oil
20 drops of liquid stevia or use 1 tsp. pure stevia extract. I use NuNaturals brand.
2/3 cup unsweetened vanilla almond milk ( I like Silk)
1 tablespoon vanilla extract
1 cup fresh or frozen blueberries
Optional ¼ cup shredded coconut ( unsweetened)

Directions: 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, stevia, milk, and vanilla to the dry ingredients and stir until the batter is smooth. Lastly, stir in the coconut shreds if using. 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.

Adapted from:

2 Gluten-Free Pumpkin Spice Muffins

Gluten-Free Pumpkin Spice MuffinsIf you’re not tired of pumpkin yet, make these muffins! They are truly so incredibly rich, sweet and yet, healthy! I love how pumpkin creates a nice sturdy flavor and gives texture to muffins. It’s hearty, yet very easy to digest and won’t weigh you down. These recipes are great in the mornings, especially in the winter, but you can even slice them in half, and dollop some Greek yogurt in the middle, sandwich them together and make yourself a healthy little treat later on in the day if you want. Pumpkin’s full of nutrients that are great for your skin, digestion and it’s low in sugar. Enjoy these muffins when you want something naughty and nice at the same time. They’ll do the trick every single time!

Serves: 12 Muffins
3 large eggs
1 can (15 ounces) pumpkin purée
1 3/4 cups your favorite brand of Gluten-Free Multi-Purpose Flour
20 drops liquid vanilla stevia ( or 1 cup of coconut sugar for a brown sugar taste)
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 tbsp. unsweetened almond milk
1/2 cup softened butter or coconut butter

Directions: Preheat the oven to 375°F. Grease a 12-cup muffin pan with coconut oil, or line the pan with papers, and grease the papers. Whisk together the eggs, milk, stevia if using, and pumpkin purée. Set aside. Next, in a separate bowl, whisk together the gluten-free flour, coconut sugar if using instead of stevia, baking powder, xanthan gum, salt, and pumpkin pie spice. Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand. Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy. Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. Let the muffins rest for 10 minutes. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Adapted from:

3 Gluten Free Big Banana Bread Muffins

Gluten Free Big Banana Bread MuffinsOne of my favorite blogs is The Gluten Free Goddess, and most of the following recipes in this article were all inspired by this blog. I figured I had better start with one of the most popular muffin recipes of all, banana bread muffins. Everyone loves banana bread, right? It’s one of those comfort foods like mac and cheese that everybody gets butterflies thinking about. But regular banana bread recipes are usually gluten-filled, leaving those of us with sensitivities to gluten in major pain. If you want the benefits of gluten-free with the comfort of banana bread, I’ve got a wonderful muffin recipe for you inspired by The Gluten Free Goddess. Hands down, this is one of those recipes I’ve printed out and it’s on my refrigerator stained from kitchen spatters from being there so long and being used so often. I hope you enjoy it as much as I do!

Makes: 6 jumbo muffins ( or about 12 regular size)

1 cup mashed, very ripe bananas ( about 1 large or 2 small)
1/4 cup melted coconut oil
1 cup organic coconut sugar ( or you can use 20 drops liquid vanilla stevia and 1 tsp. butter extract)
2 teaspoons bourbon vanilla extract
2 organic eggs
1/4 teaspoon apple cider vinegar

1 cup sorghum flour
1/2 cup potato starch (not potato flour!)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons xanthan gum or guar gum
1 teaspoon cinnamon
1/4 teaspoon nutmeg ( optional)
¼ cup chopped nuts ( optional)

Directions: Preheat your oven to 375 and grease a jumbo muffin pan, or regular muffin pan with coconut oil. Mix your wet ingredients together in a blender or a food processor and scrape into a bowl. Add the dry ingredients into the wet mixture and beat or stir until smooth. If the batter looks too thick and dry, add some non-dairy milk a tablespoon at a time, until the batter is smooth- but thicker than cake batter. Add in the nuts, just folding them in, if using. Spoon the batter into the prepared muffin cups and bake in the center of a preheated oven for about 20 to 25 minutes or so (a wooden pick inserted into the center should come out clean). If you use a smaller pan with 12 cups, check sooner- after 15 to 18 minutes. Cool the muffins at least 15 minutes in the pan, and then turn them out of the pan to keep them from getting soggy; continue to cool on a wire rack or serve warm. For storage, wrap leftover muffins in foil, place in a freezer safe bag and freeze for easy on-the-go treats or breakfast. Let them thaw on the counter 15 minutes before ready to eat, or reheat briefly in a microwave, or oven if you wish. Or, package them up nicely and take them to your mom or grandma. She’ll love you forever!

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4 Gluten Free Blueberry Almond Flour Cookies

Gluten Free Blueberry Almond Flour CookiesYes, I’ve got another blueberry muffin recipe for you, but this one’s slightly different and wonderful all the same. This recipe utilizes almond flour as the base flour, for a denser, heartier texture. Almond meal ( also known as almond flour) is one of the best gluten-free baking flours to work with, but be careful when you use it, as it is heavier than what you might be used to. These muffins bake up just beautifully and truly have an amazing flavor base. Just be sure not to make your own almond meal at home unless you are familiar with this process. Ground almonds are very different in texture than almond meal, which is more finely processed than what you might achieve at home by just grinding almonds. If you have a high powered blender or grain-mill, it may work, but for all intents and purposes, buy a good almond meal or almond flour to use. Honeyville and Bob’s Red Mill are both highly recommended among the gluten-free community.

Serves: 12 Large Muffins ( not jumbo) or 24 mini muffins


1 1/3 cups almond meal ( not ground almonds- they are different textures)l
1 cup sorghum (or brown rice flour, if desired)
1/2 cup tapioca starch or potato starch (not potato flour!)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum

1 tsp. pure vanilla extract
1 1/3 cups organic coconut sugar or 25 drops liquid vanilla stevia
2 tablespoons melted coconut oil
1 egg
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice

Blueberries, washed and patted dry ( or frozen)

Coconut oil for greasing the pan, or nonstick spray
Cinnamon ( optional)

Preheat the oven to 375 degrees and grease a 12 cup muffin pan with coconut oil. Sprinkle with a bit of cinnamon if you want a yummy cinnamon crust taste. Whisk the dry ingredients together, and do the same with the wet, separately. Add the wet into the dry and with a hand mixer, or in your blender beat the batter until it is smooth, like a slightly thickened cake batter. This batter is a bit thinner than normal muffin batter. Stir in the blueberries last minute and dollop the batter into the prepared muffin cups, or you can make mini muffins if you want to make 24 total. Bake in the center the oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should come out clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy).

Note: If your muffins are soggy or slightly underdone-- due to oven temperature variations, place them back into the warm oven directly on the center rack for five minutes or so. These are awesome warm, or you can wrap and freeze cooled muffins for future breakfast treats.

Adapted from:

5 Gluten Free Apple Cake Muffins

Gluten Free Apple Cake MuffinsI’ve always been a fan of apple cake. Slightly sweet, yet light enough to enjoy for breakfast. Apple cake is also easy to make into muffins if you’ve never tried it, which you really should! I don’t use whole apples, but instead go the easy route, or lazy if you want to call it that, and just use applesauce or apple butter, so I can use less eggs at the same time. Or, maybe you want to call that cheap, but I enjoy the moist texture apple butter or applesauce provides, and like that it’s smoother in texture than whole apples. Do whatever works for you, but for this recipe, I’ve paired a rich, unsweetened apple butter into a tender, cake muffin and it is honestly one of my favorite muffins I’ve ever made. I was inspired by a recipe on Gluten Free Goddess’s blog and altered the ingredients to my liking. This makes one amazing muffin recipe, and is one of my go-to breakfast treats when I want something special.

Serves: 12 Muffins


1 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
¼ tsp. gluten free oats
1/2 teaspoon sea salt
2 teaspoons Apple PIe Spice( or just use cinnamon, and a bit of nutmeg and allspice if you wish)
2 tsp. pure stevia extract ( I use NuNaturals)
1 egg
1/2 cup melted coconut oil
1/2 cup unsweetened almond milk
1 tablespoon gluten-free vanilla extract
½ cup pure unsweetened apple butter or applesauce


Preheat the oven to 375ºF. Line a twelve cup muffin pan with papers or grease with coconut oil. In a large mixing bowl, whisk together the flour, baking powder, baking soda, xanthan gum, sea salt, stevia, and spice(s) together. Add the beaten egg, oil, and apple butter or sauce, and beat to combine. Add the almond milk and vanilla extract, and continue beating for a minute or two until the batter is nice and thick. Coconut flour thickens as it sits, so be aware of this when you begin. You could even add in chopped nuts at this point if you wish, but I didn’t and usually leave these out. Spoon the batter evenly into the muffin cups. Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack. Wrap and bag leftover muffins, and freeze them to preserve texture. These lovely muffins make perfect grab-and-go treats.

Inspired by:

6 Gluten-Free Hazelnut Berry Muffins

Gluten-Free Hazelnut Berry MuffinsHave you ever baked with hazelnuts? They’re so delicious. In this recipe, the sweet richness of hazelnuts is combined with the light, slightly sweet flavors of berries. This is the ultimate treat, let me tell you. I haven’t decided whether I like these best for breakfast or dessert. Either way, they’re a dream to look at! You decide which one you like best and enjoy them, though I know that won’t be a problem!

Serves: 12 muffins
1 cup hazelnut flour ( you can make this by grinding 1 ½ cups of hazelnuts in a food processor or grain-mill)
1 cup coconut flour
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
25 drops of liquid vanilla stevia ( or sub in organic coconut sugar)
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup non-dairy milk
2 teaspoons vanilla extract
2 cups organic berries of choice

Directions: Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners or grease with coconut oil. In a large mixing bowl, whisk together the flours, , baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. In a separate bowl, beat the eggs and add in the stevia, coconut oil, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet- this batter is a fairly moist, but thick batter, much like a thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it. It should not be liquidy at all. Fold in the berries of choice with a large spoon. If using strawberries or blackberries, be sure they’re chopped well first since they are larger in size, which is easy to do with a food processor first. Frozen berries can even be chopped in the food processor as well before folding them in. Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with a wet spoon or knife. Bake in the center of the oven for 22-25 minutes, until domed and golden brown.A toothpick should come out clean. Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack. Wrap for future storage and freeze in a freezer safe baggie for easy grab and go storage. These will keep for about 2 days on the counter or 1 month in the freezer.

Inspired by:

7 Gluten-Free Cherry Vanilla Muffins

Gluten-Free Cherry Vanilla MuffinsThis recipe is my very own from my blog, The Soulful Spoon, and one I’m delighted to share with you. It’s actually fruit-free thanks to all natural NuNaturals Cherry Vanilla stevia, which I love. It’s fabulous in this recipe and such a perfect flavor combination in the morning or afternoon when you want something different from traditional flavors. Make this and enjoy a hot latte with it. These muffins are sweet, tender and just flake apart in your mouth, yet hold up well during baking and handling. Enjoy!

Serves: 10-12 Muffins


1 1/2 cups coconut flour
1 scoop vanilla protein powder ( I used Sunwarrior Raw Warrior Blend in Vanilla)
1/4 tsp. baking soda
1/2 cup Bob's Red Mill Gluten-Free whole rolled oats
2 tbsp. chia seeds ( or flax would work - these act as an egg replacement)
1/4 tsp. cinnamon
1 cup Silk unsweetened almond milk vanilla flavored
1/2 cup unsweetened applesauce
1 cup cold water
1 tsp. pure vanilla extract
2 tsp. NuNaturals Cherry Vanilla liquid NuStevia

Directions: Add the coconut flour, vanilla protein powder, baking soda, oats, and cinnamon together in a bowl. Toss well and make sure all lumps are completely smoothed out. I like to use a fork to do this with since coconut flour can tend to clump up. In a separate bowl, or a blender, mix the almond milk, applesauce, vanilla, stevia and water together. Add the wet ingredients to the dry, pouring them in slowly. This batter will be VERY thick because coconut flour absorbs a lot of liquid. This is okay, and I promise it works well. If it becomes too thick ( more than muffin batter thick), then feel free to add 1/4 cup more lukewarm water at a time until it reaches a muffin batter consistency. I found the ratios above to work for me twice when making these. Spoon the batter into a prepared muffin pan. I used a muffin pan with liners, but I also love using a silicone muffin pan coated with coconut oil first. You could also use nonstick spray and use a regular muffin pan too. Bake on 350 degrees for 30 minutes. Then, turn the oven off and leave the muffins in there for another 15 minutes. If this sounds strange, trust me, it works. This allows the muffins to still cook, but at not so much of a high heat. This prevents them from drying out and burning on top and being undercooked inside. This is a new trick I'm using when baking and it bakes the best muffins and cookies. It keeps them soft on the outside and just golden brown on the inside! Remove from the oven after the 15 minutes is up and leave them on the counter for at least 30 minutes in the pan, away from the stove to cool. This will prevent them from falling apart when you take them out. After the 30 minutes or longer has passed, remove them from the pan with your hands or edge them out with a knife. Eat and serve with some yogurt, a smoothie, or just eat them alone! I love these muffins and the flavor from the stevia is incredible! Wrap these in foil and store in a Ziploc baggie for easy removal later. They thaw quite nicely on the countertop for about 15 minutes, or reheat in the oven or microwave well too. Enjoy!

Do you like to bake muffins? What’s your favorite flavor or combination? I just might have to try it!

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