Ingredients:

  • 2 cups (240g) gluten-free all-purpose flour blend
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) milk (dairy or non-dairy)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (150g) berries (blueberries, raspberries, etc.) (optional)
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/4 cup (40g) chopped nuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with paper liners.
  2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well mixed.
  3. In a separate bowl, beat the eggs, then add milk, oil, and vanilla extract. Whisk until combined.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Gently fold in berries, chocolate chips, or nuts if using.
  6. Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.
  7. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack.