Gluten-Free Summer Muffins Recipe

Name: Gluten-Free Summer Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups gluten-free baking mix (I use Pamela's Baking & Pancake Mix); 1 teaspoon xanthan gum; 1 teaspoon baking powder; ½ teaspoon salt; ¾ teaspoon ground ginger; ½ teaspoon ground cinnamon; ⅓ cup canola oil; ⅔ cup oats; ⅔ cup brown sugar; ¼ cup sour cream; 2 tablespoons butter, melted; ¼ cup lemonade (I use Simply Lemonade); 1 cup fresh peach, diced, mixed with 1/2 t. baking powder; 1 cup fresh raspberry

Servings: persons

2 cups gluten-free baking mix (I use Pamela's Baking & Pancake Mix)
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
⅓ cup canola oil
⅔ cup oats
⅔ cup brown sugar
¼ cup sour cream
2 tablespoons butter, melted
¼ cup lemonade (I use Simply Lemonade)
1 cup fresh peach, diced, mixed with 1/2 t. baking powder
1 cup fresh raspberry

1
Preheat oven to 350 degrees.
2
Prepare muffin tins (line with papers or spray with no-stick spray).
3
Combine first 6 ingredients (baking mix through cinnamon) in small mixing bowl, set aside.
4
Combine next 7 ingredients (canola oil through peaches) in large mixing bowl.
5
Slowly add dry ingredients to wet ingredients, don't overmix.
6
Fold in raspberries.
7
Fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
8
High altitude alterations (I live in Denver, did this myself): Add heaping 2 T. baking mix to the 2 cups of baking mix, make the 2/3 cup of oats a heaping 2/3 c., cut baking powder in peaches to 1/4 t.
9
Can be baked in a loaf pan (baking time 40-50 min.
10
), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 cups gluten-free baking mix (I use Pamela's Baking & Pancake Mix), 1 teaspoon xanthan gum, 1 teaspoon baking powder, ½ teaspoon salt, and more.

Yes, Gluten-Free Summer 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.

Gluten-Free Summer Muffins

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