Gluten-free cinnamon muffins are the perfect option for those following a gluten-free diet but still want to enjoy a sweet and comforting treat. In this recipe, we’ve replaced traditional wheat flour with a gluten-free flour blend, which includes corn starch, tapioca starch, rice flour, and xanthan gum. These ingredients ensure a fluffy texture and exceptional flavor, without any gluten.

If you’re following a gluten-free diet, it’s essential to have reliable and delicious recipes that satisfy your baking cravings. Often, the absence of gluten can lead to dry and crumbly textures, but with the right recipe, you can achieve moist and flavorful muffins. The secret lies in adding some healthier wet ingredients to counteract the earthy texture that starches can have after baking.

Key Ingredients for Gluten-Free Healthy Muffins

One of the main characteristics that distinguish these muffins is their total absence of gluten. To achieve this, I used a homemade gluten-free flour mix that successfully replaces traditional wheat flour.

Additionally, I added some moist ingredients to improve the texture of the muffins while also providing natural sweetness. In this case, I used grated apples and grated zucchini. The apples allow for less sweetener, and the zucchini adds moisture and fiber to the mix. But don’t worry, the zucchini has a neutral flavor, so you won’t even notice it.

These muffins also contain a bit of coconut oil, eggs, lemon zest, vanilla, and cinnamon.

Vegan Option: Egg Substitution with Bananas

Instead of using eggs, you can use ripe bananas as a substitute. Bananas not only provide natural sweetness but also act as a binder and moisturizer, giving you the same fluffy and tender texture that eggs would provide.

To substitute, simply mash some ripe bananas and add them to the wet ingredients mixture in place of the eggs. The amount of bananas you’ll need depends on their size and ripeness, but generally, one ripe banana equals one egg in the recipe. As you mix, you’ll notice the batter thickening and reaching the right consistency for our vegan gluten-free muffins.

How to Make Gluten-Free Cinnamon Muffins

To make these muffins, you’ll only need a bowl and a hand whisk. First, mix all the dry ingredients: the prepared flour, baking powder, stevia, and cinnamon. Next, add the wet ingredients: eggs, apples, melted coconut oil, and zucchini. For a better result, you can mix the wet ingredients separately before incorporating them.

Once you have a smooth batter, pour it into muffin liners, filling them three-quarters full. Bake for about 18-20 minutes at 350°F (175°C), and you’re all set!