The Best Gluten Free Cinnamon Muffins
Here is the best recipe for gluten free cinnamon muffins. Tender, moist, sweet muffins topped off with a 2 ingredient glaze and toasted pecans; they are just perfect as a quick snack, breakfast or dessert.Optional glaze recipe found here.
Servings 8
Ingredients
Cinnamon Muffins
- ¼ cup coconut oil melted and room temperature
- ¼ cup pure maple syrup or sugar
- 1 egg at room temperature
- ½ cup milk or non dairy milk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup rice flour
- ½ cup almond flour
- ⅛ teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 ½ tablespoons chia seeds
- 1 ½ teaspoons cinnamon
- ⅓ cup pecans toasted and chopped, for topping
Instructions
- Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
- Line a cupcake or small muffin tin with 8 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients until well combined.
- Sift in the dry ingredients except for the chia seeds. Stir softly until everything has been well incorporated, but do not over mix! Fold in the chia seeds.
- Fill each parchment liner about ¾ full. Don't worry too much about it going too high. The batter should divide evenly among the 8 liners.
- Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool on a wire rack completely. Top off with a few spoonfuls of glaze (optional) and chopped toasted pecans.
Notes
- Divide the batter evenly amongst the 8 muffin liners. They do not rise too much during baking.
- Let your wet ingredients to come to room temperature before adding the melted coconut oil. Otherwise, it could solidify and get a bit lumpy.
- You will know these are ready when a toothpick inserted into the center comes out clean.
- The glaze is optional, but I like using this recipe from Epicurious: it's simple, easy, and delicious.
- If you would like to use a sugar free and dairy free glaze instead, feel free to use my coconut butter glaze recipe (found here!)
- Store them at room temperature for up to 3 days or up to 5 days in the fridge.