Making Gluten Free Muffins can be a delightful way to enjoy baked goods without the gluten. The muffins are easy to whip up and perfect for breakfast or a snack, showing that gluten-free doesn’t mean flavor-free.
When baking gluten-free, it’s essential to choose a high-quality baking mix that suits your taste preferences. You might consider swapping canola oil for coconut oil for a hint of sweetness, or even using almond or oat milk instead of soymilk for a different flavor profile. Always check for allergies if you’re serving others.
Muffins & Cupcakes
Gluten Free Muffins Recipe
Ingredients
- 2 1/3 cups baking mix
- 1/4 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup soymilk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease a 12-cup muffin pan to prevent sticking.
- In a large bowl, combine 2 1/3 cups baking mix, 1/4 cup canola oil, 2 eggs, 1 teaspoon vanilla, and 1 cup soymilk.
- Mix all the ingredients together and beat until the mixture is smooth and free of lumps.
- Spoon the batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
- Bake in the preheated oven for 25 to 35 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: