Gluten-Free Muffins
Healthy, tasty, aromatic - everyone will love them! Gluten-free muffins are a great dessert not only for those who must avoid gluten. Adults and kids will enjoy them too. And you can easily change the flavor just by swapping the add-ins!
Updated : 12 March, 2026
Easy
About 30 min.
Ingredients
0.5 cup
Rice flour
1 cup
Cornmeal
30 grams
Cornstarch
200 grams
Dried fruits
1
Apple
100 milliliters
Apple juice
40 grams
Vegetable oil
0.33 teaspoon
Baking soda
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make gluten-free muffins? Prepare the ingredients. Use very finely ground corn flour. Any dried fruit works - dates, prunes, dried apricots. I used raisins. I was hesitant to add 200 g (about 7 oz), thinking it might be too much; I think 150 g (about 5.3 oz) is enough. Try to use juice with no added sugar. Use a large apple.
Step 2
Rinse the dried fruit well under running water. Drain in a sieve. Put the dried fruit in a bowl, pour boiling water over it, and leave for 10 minutes to soften. Then drain the water and cut the fruit into small pieces. Since I used raisins, I didn’t chop them.
Step 3
Cut the apple into quarters and remove the core with seeds. Grate the apple on a fine grater.
Step 4
Pour juice over the apple purée and mix.
Step 5
Take a large bowl. Sift both flours and the starch into it. Add baking soda. Mix all dry ingredients well.
Step 6
Add the apple purée with juice, vegetable oil, and the dried fruit.
Step 7
Mix everything well until you get a smooth batter. If it seems a bit dry, add a little more juice. The batter should be soft but not runny.
Step 8
Take a muffin pan. Mine is silicone, but any will work. I always bake muffins in paper liners - it’s easier to remove them and the pan stays clean. Place paper liners into the wells and fill with batter. You can fill to the top, because these muffins won’t rise much during baking.
Step 9
Bake the gluten-free muffins at 180°C / 356°F for 30 minutes. They will lightly brown on top. Cool the muffins and serve.
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