Gluten-Free Quinoa Muffins

These simple, gluten-free muffins are made with quinoa flour. Keep these on hand for a quick, protein-packed breakfast on the go or afternoon pick me up. Quinoa flour is sold in the baking or gluten-free section of many large grocery stores, health food stores, and online.

Serves: 12Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • ⅔ cup gluten-free quinoa flour
  • ⅓ cup plus 2 Tbsp. arrowroot starch
  • ½ tsp. xanthan gum
  • ¼ tsp. salt
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ⅓ cup coconut palm sugar
  • ¼ cup vegetable oil
  • ½ cup almond milk


  • Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  • In a large bowl, whisk together flour, arrowroot starch, xanthan gum, salt, baking powder, and baking soda.
  • In a smaller bowl, whisk together sugar, vegetable oil, and almond milk. Mix the wet ingredients into the dry ingredients until batter is thick. Fill muffin tins ⅔ full with batter.
  • Bake for 15–20 minutes, or until muffin tops are golden-brown and a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes. Move to a wire rack to cool completely.