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.

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

Serves: 12


  • 2⁄3 cup gluten-free quinoa flour
  • 1⁄3 cup plus 2 Tbsp. arrowroot starch
  • 1⁄2 tsp. xanthan gum
  • 1⁄4 tsp. salt
  • 1 1⁄2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄3 cup coconut palm sugar
  • 1⁄4 cup vegetable oil
  • 1⁄2 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 2⁄3 full with batter.
  • Bake for 15 to 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.