Betsy's Best Gluten-Free Muffins Recipe -
Betsy's Best Gluten-Free Muffins  Recipe
  • READY IN 35 mins

Betsy's Best Gluten-Free Muffins

Recipe by  

"My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
  2. Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
  3. Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
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  • Cook's Notes:
  • Sweetened dried cranberries can replace the raisins, and you can also try another pureed winter squash in place of the pumpkin.

Reviews More Reviews

Jan 11, 2014

I made these wonderful muffins this morning for breakfast, and they were delicious, tender, and moist. I used coconut oil because that's what I use for all my cooking and baking. I love cinnamon so I used a tablespoon. I had some King Arthur Cake Enhancer for gluten free baked goods and added 2 Tbsp., but I'm sure it's good without it. I did not have pumpkin puree and am not fond of pumpkin, so I substituted Orange-Apricot Marmalade which gave it a delicious hint of citrus, and I added chopped walnuts and raisins. Since I wanted large muffins and had just purchased and received a hamburger bun pan from Amazon, I used that. This made six large muffins, so it would probably make a dozen regular muffins. My husband loved them, and you would not be able to guess they are gluten-free if you didn't know. Thank you for this recipe.

Oct 31, 2014

I used King Arthur multi-purpose flour for all the flour in this recipe. Its was ok and I will definitely make these again. Next time, I'll add chocolate chips or some other additional sweetener. My kids want it a little bit sweeter. Other then that, these were fine.

Feb 02, 2014

texture was good, but the flavor was poor. I will not be making this again!


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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