Gluten-Free Muffins
Serves 12
8 mins prep
20 mins cook
0 mins total
This is the only Gluten-Free Muffin recipe you need! Leave the batter as is or add mix-ins like blueberries, chocolate chips or apple.
First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt with a fork. Set it aside.
In a separate bowl, whisk together the cane sugar, eggs, avocado oil, milk and vanilla extract with a whisk. Use your arm muscles! Whisk this mixture together very well.
Now, add the dry ingredients into the wet ingredients and combine with rubber spatula. Don't over mix the batter. Mix until just combined.
When the flour is almost all mixed in, gently fold in any mix-ins. There will probably be some lumps in the batter, no big deal!
Spoon the batter into the liners. If adding, sprinkle the turbinado sugar (raw sugar) on top of each. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.