Fruity gluten free muffin recipes

Gluten free muffin recipes are a wonderful addition to your repertoire, and can be healthy as well as tasty. Fruit can be used to sweeten the muffins naturally as in the case of the apple and carrot muffins, or in addition to a slightly tart fruit such as the plum muffins

To keep things simple I have opted to use commercial gf flour mixes as the base for the first two recipes, whereas the apple and cinnamon muffins use corn meal and almond flour. 

You can serve these at any meal or nibble one for a snack when you are feeling peckish. 

Apple and carrot muffin recipe

Not just gluten free, but these muffins are also sugar and dairy free! The subtle sweetness comes from apple, carrot and dried fruit. They make a healthy breakfast or snack, while still being a treat for your tastebuds.

Apple and carrot muffins on serving plate

Wet ingredients

  • 2 eggs
  • 3.5 fl oz (100ml) sunflower oil
  • 1 tsp vanilla extract

Spices

  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Dry ingredients

  • 6oz (150g) gluten free flour mix
  • 2 oz (50g) ground almonds (almond flour)
  • 2 medium carrots
  • 2 eating apples
  • 3oz (75g) sultanas or chopped dates
  • 2oz (50g) dessicated coconut (shredded)
  • 2oz chopped nuts, optional


Preheat oven to 350oF / 180oC / Gas Mark 4, and place paper muffin cases in your pan.


Take a medium sized bowl and break the eggs into it. Add the oil and vanilla extract and beat together with a fork. Put to one side. 

Peel and core the apples. Grate them using the coarse holes on a cheese grater or a medium disc in a food processor. Peel the carrots and use the finer holes on the grater. 

Take a larger bowl and add all the dry ingredients. Give them a mix up to distribute the apples and carrots throughout the mixture. Make a dip in the middle and pour in the egg mixture. Stir everything together into a batter. 

Spoon the batter into the paper cases and bake for around 20-25 minutes.

Apple and carrot muffin mixture in paper cases ready to be cooked

Take the gluten free muffins out of the oven when they are golden and firm. Leave to cool for a few minutes then take them out of the pan. Make sure they are cold before storing in a lidded container. 

Apple and carrot muffin on plate

Plum and millet muffins

This recipe is loosley based on a recipe in the book Grains, seeds and Legumes by Molly Brown, with adaptations to make it gluten free. 

The original recipe uses whole wheat flour and oats, ingredients which I have substituted for gf options. Of course if you can find certified gluten free oats you may wish to use those in your gluten free muffin recipes. 

  • 4oz (100g) butter
  • 1 large egg
  • 5 fl oz (150ml) milk (I used almond milk)
  • 1/2 tsp vanilla extract
  • 4oz (100g) gluten free flour mix
  • 1/2 tsp gf baking powder (if it is not included in the flour mix)
  • pinch salt
  • 3.5oz (100g) caster sugar (the original used brown sugar)
  • 3oz (80g) millet flakes plus extra for spinkling on the top
  •  2oz (50g) chopped walnuts
  • 12oz (340g) just ripe plums

Preheat oven to 180oC / 350oF


Plum muffin cut in half

Start by melting the butter till it is soft. I microwaved it on full power for 20 seconds. Let it cool slightly so that it doesn't cook the egg. Along with the egg, also add the milk and vanilla extract to the bowl. 

Next prepare your plums, by halving them, removing the stones and dicing the flesh. 

In a separate bowl sift the flour then add the salt, sugar, millet flakes and chopped walnuts. Give the ingredients a stir to combine them, then pour in the wet ingredients and mix gently. Add the chopped plums. 

Spoon the mixture into either paper cases or reusable silicon cases placed in a 12 hole muffin pan. Sprinkle the tops of your gluten free muffins with the remaining millet flakes. This will give them a crispy crunchy topping. 

Bake for 25 minutes until just golden and firm to the touch. Leave to cool a little before serving, to avoid burning your mouth. If any are left at the end of the day store in an airtight tin, but they are best eaten fresh on the day of baking. 

Two plum muffins on plate

Apple Cinnamon Muffins

  • 7oz corn meal (yellow or white)
  • 4oz ground almonds (or almond flour)
  • 2 tsp gf baking powder
  • 1/2 tsp xanthum gum
  • 1/2 tsp ground cinnamon
  • 2 oz dried sultanas
  • 1 eating apple, peeled and diced small
  • 2 eggs
  • 8 fl oz milk (or milk substitute)
  • 3 tablespoons vegetable oil
  • 5 tablespoons honey (or agave syrup)
Almond muffin on plate

Preheat the oven to 200oC/400oF/Gas mark 6.


Lightly grease a 12 cup muffin tin, or line with paper cases.

Put the flours, baking powder, xantham gum and cinnamon in a large bowl and mix together. I like to put them in my food processor and give them a quick whizz around to blend them and remove any lumps. Pop the chopped apple and the sultanas into the processor bowl.

In a separate bowl, mix together the beaten eggs, honey, oil and milk. Then pour this wet mixture onto the dry in the processor bowl.

Give everything a quick whizz around in the bowl (you don't want to chop the fruit too small at this stage) then spoon into prepared tins.

Cook in the preheated oven for approx. 20-25 minutes, or until the muffins are springy to the touch and a fork inserted into the muffin comes out clean.

Remove from the oven, and leave to cool for 5 minutes before taking them out of the tin and transferring them onto a metal rack.

These are especially good eaten while still warm!

Make these muffins the day you need them, as they are not so good the following day. This recipe makes 10-12 muffins so if you have a family they probably won't last too long anyway!

More gluten free muffin recipes

I am sure that I will be adding more fruity gluten free muffins to this page over time, so don't forget to bookmark the page for the future. 

You will also find a muffin on my almond flour recipes page. 


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