Customizable Allergy-Friendly, Gluten-Free Muffins
Customize these to suit your taste! My favorite variations include chocolate chunks and fresh cranberries; sunflower seeds with fall spices; or raisins with rum. See related: Simplifying Your Gluten-Free Pantry!
Free of: gluten and all top allergens
Makes: 10 muffins
- 1 1/4 cup (170 g / 6 oz) sorghum gum flour
- 1/2 cup (60 g / 2.1 oz) millet flour
- 1/3 cup granulated sugar
- 1/4 cup (30 g / 1 oz) tapioca flour
- 2 1/4 tsp xanthan gum
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup dairy-free “buttermilk” (see Recipe Tips)
- 1/4 cup mild olive oil
- 1 tsp vanilla extract
- 1 1/4 to 2 cups fruit, chocolate chips, or seeds, as desired (see Recipe Tips).
For "buttermilk," mix 1 tablespoon cider vinegar into enough dairy-free milk beverage to make 1 cup total.
Fresh fruit may require 3-5 minutes additional baking time. If the fruit is very juicy, decrease "buttermilk" by 3 tablespoons.
For savory muffins, omit sugar and cinnamon, and add herbs or chopped vegetables.
- Preheat oven to 375° F. Line a muffin pan with 10 liners.
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients in a liquid measuring cup. Add to the dry mixture, and mix to combine. Stir in add-ins. Spoon batter among muffin cups.
- Bake 18-22 minutes, until a toothpick in the center of a muffin comes out clean. Let cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool at least 20 minutes.
- Serve warm or at room temperature, storing leftovers in an airtight container at room temperature for up to 2 days.
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