Breakfast Muffins Using Flour Farms Gluten Free Flour Blend

When you want to serve something sweet for breakfast but no unhealthy, make these delicious gluten free breakfast muffins. You can change up the flavors and add-ins to meet your tastes. As pictured, you’ll find a cinnamon-raisin version. However, you can blueberries or chopped apples with a little almond extract to mix things up a bit. You can even replace the maple syrup with your favorite sweetener. No mixer needed for less cleanup. Have fun and enjoy. The flavor is spectacular!

I was commissioned to create this recipe by Flour Farms.

Link You May Need:

Flour Farms Gluten Free Flour Blend

This recipe is available to everyone.

Gluten Free Breakfast Muffins

Make a low-sugar muffin without refined sugar for your family or yourself. These gluten free breakfast muffins are also great on the go!
Course Breakfast, Dessert, Snack
Cuisine American
Ingredient Keyword cornstarch, Flour Farm Gluten Free Flour Blend, maple syrup, potato starch, xanthan gum
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time:: 25 minutes
Total Time 1 hour 10 minutes
Servings 18 muffins


  • 1-1/4 cups + 2 tablespoons Flour Farm Flour Blend 150 g
  • 1/2 cup + 2 tablespoons cornstarch 74 g
  • 2 tablespoons gluten free baking powder (Rumford) 25 g
  • 1-1/4 teaspoons salt 7 g
  • 2 teaspoons ground cinnamon 6.5 g
  • 1-1/4 teaspoons xanthan gum 1 g
  • 1-1/2 cups water
  • 2/3 cup neutral-flavored oil
  • 1/3 cup pure maple syrup
  • 1 large egg (or 1-1/2 tablespoons apple cider vinegar)
  • 2/3 cups raisin hydrated in hot water for 2 minutes (brown or golden)
  • 1/2 cup chopped walnuts (optional)
  • 1 egg (optional for basting)
  • 1 teaspoon water (optional for basting)


  1. Preheat the oven to 350⁰F.
  2. Add the dry mixture to a large bowl. Add the water, oil, maple syrup, and egg (or vinegar). Whisk together until smooth; set aside. Fold in the raisins, and nuts, if using (or whatever you're using).

  3. Oil a 12-cup and 6-cup muffin pan; set aside.
  4. Stir the batter one more time; distribute evenly among the cups, filling them between two-thirds and three-quarters full.
  5. If you prefer brown muffin tops, combine 1 egg with 1 teaspoon water and baste it on the top of each muffin.
  6. Bake on the center shelf of your oven for 30 minutes and until they spring back when lightly touched. If you prefer brown tops, switch the oven to high broil the last 3 to 4 minutes.

  7. Allow the muffins to cool in the pan, until they are comfortable to touch. Then, transfer them to a wire rack to cool completely, a total of 25 to 30 minutes. Serve at room temperature with butter, dairy-free/vegan spread, or plain for breakfast along with some fresh fruit. They make excellent snacks on the go as well. For dessert, dust with some powdered sugar.

    Inside Muffin

This recipe is sponsored by Flour Farms.

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