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Gluten-Free Summer Muffins

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“We bought too much produce at the farmers' market, had to come up with a way to use some peaches & raspberries in their short life span. I found a good gluten-free (and egg-free) recipe for raspberry muffins & just customized it. (Much of the customization was due to a lack of baking supplies in the house...)”
READY IN:
1hr
SERVES:
14-16
YIELD:
14-16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare muffin tins (line with papers or spray with no-stick spray).
  3. Combine first 6 ingredients (baking mix through cinnamon) in small mixing bowl, set aside.
  4. Combine next 7 ingredients (canola oil through peaches) in large mixing bowl.
  5. Slowly add dry ingredients to wet ingredients, don't overmix. Fold in raspberries.
  6. Fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
  7. High altitude alterations (I live in Denver, did this myself): Add heaping 2 T. baking mix to the 2 cups of baking mix, make the 2/3 cup of oats a heaping 2/3 c., cut baking powder in peaches to 1/4 t.
  8. Can be baked in a loaf pan (baking time 40-50 min.), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.

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