How many servings does this recipe make?

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

What ingredients do I need for The Best Gluten-Free Muffins?

You need 1 ingredient. The key ingredients include: ["1 cup Brown Rice Flour", "1/2 cups Sorghum Flour", "1/2 cups Potato Starch Or Tapioca Starch", "1/4 cups Ground Flaxseed", "1/2 cups Packed Brown Sugar (make It Scant To Minimize Sugar)", "1/2 cups Cane Sugar (same Note As Brown Sugar)", "1- 1/2 teaspoon Baking Powder", "1/2 teaspoons Baking Soda", "1/2 teaspoons Xanthan Gum", "1/2 teaspoons Fine Sea Salt", "1/4 teaspoons Ground Cinnamon (optional; If It Pairs Well With Your Add-ins)", "1/2 cups Chilled Soy Free Spread (such As Earth Balance; Can Also Use Butter; Plus More For Greasing)", "3 whole Large Eggs, Lightly Beaten", "1/2 cups Unsweetened Almond (or Other Plant Or Dairy) Milk", "1 teaspoon Vanilla Extract", "1- 1/2 cup ""add-ins"": Chopped Nuts, Chopped Frozen Fruit, Coconut Flakes, Chocolate Chips, Etc. (don't Thaw Frozen Fruit)"].

Is The Best Gluten-Free Muffins suitable as baking & desserts?

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

How do I store leftover The Best Gluten-Free Muffins?

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.

The Best Gluten-Free Muffins Recipe

Name: The Best Gluten-Free Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["1 cup Brown Rice Flour", "1/2 cups Sorghum Flour", "1/2 cups Potato Starch Or Tapioca Starch", "1/4 cups Ground Flaxseed", "1/2 cups Packed Brown Sugar (make It Scant To Minimize Sugar)", "1/2 cu…

The Best Gluten-Free Muffins – a delicious recipe with Brown Rice Flour, Sorghum Flour, Starch, Ground Flaxseed, Brown Sugar, Sugar. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

["1 cup Brown Rice Flour", "1/2 cups Sorghum Flour", "1/2 cups Potato Starch Or Tapioca Starch", "1/4 cups Ground Flaxseed", "1/2 cups Packed Brown Sugar (make It Scant To Minimize Sugar)", "1/2 cups Cane Sugar (same Note As Brown Sugar)", "1- 1/2 teaspoon Baking Powder", "1/2 teaspoons Baking Soda", "1/2 teaspoons Xanthan Gum", "1/2 teaspoons Fine Sea Salt", "1/4 teaspoons Ground Cinnamon (optional; If It Pairs Well With Your Add-ins)", "1/2 cups Chilled Soy Free Spread (such As Earth Balance; Can Also Use Butter; Plus More For Greasing)", "3 whole Large Eggs, Lightly Beaten", "1/2 cups Unsweetened Almond (or Other Plant Or Dairy) Milk", "1 teaspoon Vanilla Extract", "1- 1/2 cup ""add-ins"": Chopped Nuts, Chopped Frozen Fruit, Coconut Flakes, Chocolate Chips, Etc. (don't Thaw Frozen Fruit)"]

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Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

The Best Gluten-Free Muffins

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