Gluten Free Muffins {banana, apple, blueberry, zucchini}
Recipe type: Gluten Free Muffins
Cuisine: breads and grains
  • ⅔ cup sorghum flour
  • ⅔ cup brown rice flour
  • ⅔ cup tapioca flour
  • ⅔ cup whole cane sugar (sucanat or rapadura)
  • ¾ tsp xanthan gum
  • 2 tsp baking powder (aluminum free)
  • ¾ tsp baking soda
  • 2 tsp pumpkin spice OR cinnamon
  • ½ tsp sea salt
  • 1 cup whole plain yogurt OR kefir
  • 1 egg
  • 5 Tbsp melted coconut oil (or butter)
  • 2 ripe bananas, mashed
  • (you can also use 1 cup applesauce, blueberries, or 2 cups shredded zucchini/carrots)
  1. Preheat oven to 375 degrees and grease muffin tin.
  2. Combine all of the dry ingredients in a stand mixer or large bowl.
  3. In a second bowl, stir together the yogurt (or kefir) egg, coconut oil (or butter), along with your choice of fruit/veggie.
  4. Pour the wet ingredients into the dry ingredient bowl and stir gently until well combined.
  5. Fill muffin tin ⅔ full and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Let cool for a couple of minutes and transfer to a cooling rack. or eat them warm with some nice grass-fed butter.
Recipe by Apothecary Kids at