Friday, September 9, 2011

Absolute Best Anything Muffins {Gluten-Free, Dairy-Free, Egg-Free}

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This is my very favorite go-to muffin recipe.  Its easy to put together, can be made with a variety of flavor options, and it turns out great every time.  That's why I've named it "Absolute Best Anything Muffins".  Blueberry muffins.  Apple muffins.  Zucchini muffins.  Carrot muffins.  Chocolate chip muffins.  Plain muffins.  They all work.  They are best served hot and fresh.  As with most GF baked goods, they get dry by the second day. 

Absolute Best Anything Muffins

In a medium bowl , whisk together:
1 ½ cups millet flour (sorghum works, too)
½ cup potato starch
1 tsp xanthan gum
1 TBSP flax meal
1 TBSP baking powder
½ tsp salt

Using an electric mixer, combine:
½ cup brown sugar  (or cup agave nectar)
¼ cup applesauce
¼ cup oil
1 1/3 cup milk (Use your preferred dairy-free milk. I usually use almond milk.)  (Note: if using agave nectar, use only 1 cup milk)

Add dry mixture to wet mixture and beat with electric mixer for a minute or so.

Keep it plan or add in whatever you want, such as:
·  ½ cup diary-free chocolate chips
·  1 cup blueberries
·  1 cup shredded carrot plus ½ chopped walnuts (or leave out walnuts), plus tsp cinnamon
·  1 cup chopped apples plus ½ cup walnuts (or leave out walnuts), plus tsp cinnamon
·  1 cup shredded zucchini plus tsp cinnamon

Grease muffin tins or line with paper muffin liners.  Recipe makes 12 muffins - you'll fill each muffin cup fairly full.  Bake at 400 F for about 20 minutes.  After you remove from the oven, remove the muffins from the baking tin and let them cool on a cooling rack.  This prevents soggy bottoms, which no one likes.  The muffin papers come off better after the muffins cool a bit.  Enjoy!

You might also like these Apple Cider Muffins or Pumpkin Muffins.


  1. MM so yummy! I was out of potato starch and risked using tapioca flour as substitute. Also used hemp/coconut milk for milk; added 1/3c walnuts, 1/2c cranberries, & 1t orange rind. They turned out so well and my kids love 'em. Thank you for posting this, we are in dire need of healthy GF/DF/EF breakfast/snack options.

    1. So glad you enjoyed these! And your flavor add-ins sound great! Thanks for sharing!

  2. These look yummy! Thanks for sharing I can't wait to try them out!

  3. Love that these are gluten free. I have such a hard time finding good gluten free recipes.

  4. These look so yummy! Would give them a try soon.

  5. Oh this recipe looks so good! Any suggestions to substitute potato starch as my son has a sensitivity? THanks a bunch. Blessings.

    1. You can easily substitute tapioca starch (sometimes called tapioca flour) for the potato starch.

  6. These look great. I'm not the best with substitutions so it's great to have a recipe that does it for me!

  7. This looks yummy! Please share this at Weekend Kitchen Creations, Join us, share your delicious creation and get other scrumptious ideas.

  8. Hi Paige,
    We will really enjoy your awesome Muffins! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. I love the applesauce in your muffins... they look delicious. Thank you for sharing this on foodie friday.

  10. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  11. What a great recipe! I would love for you to share this or any of your great ideas at the link party going on now (and every Saturday through Tuesday) at 'Or so she says ...' Hope to see you there!

  12. Double YUM! :0 These look great! I also tweeted, pinned and LIKED your Circle of Moms recipe :) Thanks for kicking off a great party this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    We have a giveaway this week! GFF will be live on Thursday night at 7:05 eastern! Let's get this party started!!

    Cindy from

  13. A good basic muffin recipe is so helpful to have. Thanks for sharing this at Gluten-Free Wednesdays!

  14. Can you sub almond flour for the sorghum? We are mostly grain free. Thanks!

  15. I haven't tried almond flour in this recipe, but I do know it usually changes the moisture and texture quite a bit. I'd suggest trying it, but add in the milk a little at a time as you may not need as much. If you experiment, et us know what you discover.


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