Gluten-Free Fruit Muffins Recipe

Name: Gluten-Free Fruit Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Bob's Red Mill GF 1 to 1 flour (or substitute 1 cup of almond flour for 1 cup 1 to 1); 2 tsp baking power; 2 tbl Bob's Red Mill Buttermilk Powder; 1/2 tsp salt; 1 stick (1/2 c) butter, softened; 2/3 cup maple sugar or coconut palm sugar; 2/3 cup erythritol or white sugar; 1/2 cup eggbeaters or 2 large eggs; 1/2 cup water or juice from fruit (below); 1 1/2 cups fresh or thawed fruit in small chunks: cherry, blueberry, cranberry, peach, apple, raspberry; optional flavoring: vanilla extract, almond extract, or lemon or wild orange essential oil; optional nuts: up to 1/2 cup of chopped walnuts, almonds, or pecans

Servings: persons

2 cups Bob's Red Mill GF 1 to 1 flour (or substitute 1 cup of almond flour for 1 cup 1 to 1)
2 tsp baking power
2 tbl Bob's Red Mill Buttermilk Powder
1/2 tsp salt
1 stick (1/2 c) butter, softened
2/3 cup maple sugar or coconut palm sugar
2/3 cup erythritol or white sugar
1/2 cup eggbeaters or 2 large eggs
1/2 cup water or juice from fruit (below)
1 1/2 cups fresh or thawed fruit in small chunks: cherry, blueberry, cranberry, peach, apple, raspberry
optional flavoring: vanilla extract, almond extract, or lemon or wild orange essential oil
optional nuts: up to 1/2 cup of chopped walnuts, almonds, or pecans

1
Preheat oven to 400. Grease muffin cups or line with paper.
2
Mix together first four dry ingredients
3
In a large bowl, beat together butter and sugars
4
Combine eggbeaters/eggs into sugar and butter mixture
5
Mix in half of the dry ingredients. Mix in the water/juice and optional flavoring. Mix in the remainder of the dry ingredients until blended.
6
Gently mix fruit and nuts into the batter.
7
Spoon the batter into the muffin cups. Fill to 3/4 full.
8
Wet a spatula and smooth the top of each muffin. If desired, lightly sprinkle with additional coconut palm, maple, or white sugar.
9
Bake for 30 minutes. Check with toothpick test. Remove pan from oven. After 5 minutes, remove muffins to wire rack.

1132

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Bob's Red Mill GF 1 to 1 flour (or substitute 1 cup of almond flour for 1 cup 1 to 1), 2 tsp baking power, 2 tbl Bob's Red Mill Buttermilk Powder, 1/2 tsp salt, and more.

Yes, Gluten-Free Fruit Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Fruit Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions