Gluten-free cinnamon muffins [Recipe]


Gluten-free cinnamon muffins [Recipe]

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People with celiac deserve sweet treats, too. So if you need to stay gluten-free, this recipe for cinnamon muffins is right up your alley. Have them for breakfast, or enjoy them as a snack. And be sure to check out the version that includes jam. Mmm, jam.



  • 1/3 cup tapioca flour
  • 1/3 cup gluten-free oat flour, plus a couple tablespoons more
  • 1/3 cup millet flour
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon cinnamon
  • 2 eggs, beaten, or 1/2 cup egg white
  • 1/4 cup almond milk
  • 1/2 cup butter, softened, or 1/2 cup softened coconut oil
  • 1/4 cup agave syrup
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350°F, and line muffin tin with paper cups.
  2. In a large bowl, mix the flours, salt, baking powder and baking soda.
  3. In a separate bowl, whisk eggs with agave syrup, almond milk, vanilla extract, butter and cinnamon until well mixed.
  4. Add wet ingredients to dry ingredients, and mix. Make sure you do not over-mix.
  5. Pour into muffin cups.
  6. Bake for 20 to 25 minutes until a toothpick comes out clean. Let cool in the pan for a minute or two; then transfer to a cooling rack.


What about some jam?

Yes? Yes! Add a teaspoonful of strawberry jam to each muffin before baking. Also, in this case, 1/4 cup vegan "cream cheese" and another 1/4 cup tapioca flour during the final mix phase.

Yields 7 to 9 muffins


Colin Gerbode and Corey Fisk share an apartment in California with two cats, a dog and a goodly supply of gluten-free cooking supplies. Colin's a software tech, and Corey designs jewelry; they also enjoy experimenting with specialty cuisine.