Gluten-free muffins

7 October 2015 by
First published: 13 August 2014

Going gluten-free? Then these gluten-free muffins are a seriously tasty treat. Jennifer Irvine from Balance Box shares her recipe for gluten-free and seriously delish muffins



150g brown rice flour

2tsp bicarbonate of soda

2tsp gluten-free baking powder

2tsp organic cinnamon

120g sultanas

120g ready-to-eat dried apricots/chopped

120g ready-to-eat dates/chopped

40g pecan nuts/chopped

½tsp Himalayan rock salt

2tbsp clear honey

80ml coconut oil

120ml apple juice (unsweetened)

4 ripe bananas, mashed

2 cored grated apples

2 free range eggs/beaten



Preheat the oven to 100C or Gas mark 3.
Line a 12-hole muffin tin with paper cases

Sift all the dry ingredients.

Stir in dried fruit and nuts.

In a separate bowl, mix the honey, oil, apple juice, grated apple, banana, and beaten eggs together. Make a well in the dry ingredients, and add the wet ingredients.

Stir with wooden spoon to combine.  Add a little extra water to create soft dropping consistency, if necessary

Divide into muffin cases, and bake for 30 minutes in a medium oven or until a skewer comes out clean.

Cool on wire rack.

Enjoy with Greek yoghurt if you fancy.

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