Best 2 Gluten Free Fruit And Grain Muffins Recipes

Gluten-free fruit and grain muffins are a delicious and healthy way to start your day or enjoy as a snack. These muffins are packed with wholesome ingredients like fresh fruits, whole grains, and natural sweeteners, making them a nutritious and satisfying choice. Whether you're looking for a gluten-free breakfast or a guilt-free treat, these muffins are sure to hit the spot. With their moist texture, bursting with flavor, and variety of options to choose from, gluten-free fruit and grain muffins are a versatile and delectable option for those following a gluten-free diet or simply seeking a healthier lifestyle. Read on to discover the secrets of baking the perfect gluten-free fruit and grain muffins, ensuring they turn out light, fluffy, and irresistible every time.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN FREE CEREAL MUFFINS

Gluten Free Cereal Muffins image

My son is gluten and casein intolerant; I can't have wheat. These muffins are a great way to use up the "last bit at the bottom of the box" of GF cereal - or varieties we didn't care for. Feel free to adjust the fruit and extract/spice blends to taste. Frozen muffins can be defrosted at half power in microwave for about 3 minutes.

Provided by IrishEyes.NYC

Categories Quick Breads

Time 20m

Yield 20-24 muffins, 20-24 serving(s)

Number Of Ingredients 19

Ingredients

1 cup rice flour
3/4 cup potato starch
1/4 cup tapioca flour
4 teaspoons xanthan gum
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk or 1 cup non-dairy milk substitute
1 egg
1 teaspoon pure vanilla extract
1/3 cup canola oil
1 medium pears or 1 medium apple, peeled and chopped
1/2 cup raisins or 1/2 cup dried cranberries
1 cup boiling water
2 cups cereal (I used Enjoy Life Cinnamon Crunch granola)
1/4 cup rice flour
1/2 teaspoon cinnamon
2 teaspoons margarine, softened

Steps:

Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
In a large mixing bowl, combine the first eight ingredients; make a well in the center.
In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove muffins from pans to wire rack and allow to cool completely.
Serve immediately or place in zipper bag and freeze for future use.

Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Cholesterol 12.3, Sodium 130.6, Carbohydrate 18.1, Fiber 1.1, Sugar 3.2, Protein 1.9

GLUTEN-FREE FRUIT AND GRAIN MUFFINS

Gluten-free Fruit and Grain Muffins image

A blend of whole grains is baked into these sweet and delicious gluten-free muffins.

Provided by Minute Rice

Categories Minute® Rice

Yield 12

Number Of Ingredients 8

Ingredients

1 bag Minute® Multi-Grain Medley
1 cup apple juice
1 large egg, lightly beaten
1 ½ cups vanilla soy or almond milk
1 tablespoon agave nectar
2 cups gluten-free baking mix
½ cup dried fruit, chopped
Non-stick cooking spray

Steps:

Preheat oven to 425 degrees F.
Prepare rice according to package directions, substituting juice for water. Cool.
In a medium bowl combine egg, milk and agave. Stir in Multi-Grain Medley and fruit. Fold in baking mix. Blend just until combined. Coat a 12-cup muffin tin with non-stick cooking spray. Divide batter into cups and bake 20 minutes.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 26.7 g, Cholesterol 15.5 mg, Fat 1.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 41.8 mg, Sugar 9.5 g

Tips:

Use ripe bananas for a sweeter flavor. Ripeness also makes them easier to mash.
Don't overmix the batter. Overmixing can result in tough muffins.
Use a variety of fruits and berries for a more colorful and flavorful muffin. Fresh or frozen fruits can be used.
Be careful not to overfill the muffin cups. Fill them only about ¾ full.
Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

Gluten-free fruit and grain muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized with your favorite fruits and grains. These muffins are also a good source of fiber and protein. So, next time you are looking for a gluten-free treat, give these muffins a try!