If you love light and fluffy muffins, this is the best homemade gluten-free muffin mix recipe! It is easy to mix up, perfect for gift-giving, or keeping in the pantry for a quick, ready muffin mix. Add your favorite fruit or mix-ins to make these muffins even better.
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❤️ Sandi’s Recipe Summary
My family loves muffins. I have a lot of both sweet and savory gluten free muffin recipes on the blog. They make a great grab-and-go breakfast, addition to brunch, or snack. Some muffins are healthier than others, and I even have a tasty, savory muffin recipe.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I have tested this recipe with two flour blends. King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Blend. One reader wrote Namaste Gluten-Free Flour worked great.
- Binder – If your gluten free blend doesn’t contain Xanthan Gum, you will need to add 3/4 teaspoon
- Almond Flour – This adds some protein to the muffins, making them great for breakfast. I don’t recommend almond meal because it is a coarser grind. See the FAQ for a nut-free version.
- Sugar – Use cane sugar
- Baking Powder – Use aluminum-free baking powder and a gluten free brand like Clabber Girl or Bob’s Red Mill GF.
When making this mix into muffins, you can make the recipe dairy-free and egg-free if needed.
How to Make Gluten-Free Muffin Mix (Step-By-Step)
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Step 1: Add all ingredients to a large bowl and whisk until well blended. Pour it into a mason jar, an airtight container, or a zipper-lock-style baggie. That is it!
Step 2: Print out the pretty recipe card below to make the muffins. This way, those you gift this muffin mix to can make these gluten-free muffins.
You can also use this mix to make my Gluten-Free Blueberry Muffins or these delicious Gluten-Free Banana Walnut Muffins.
Tips For Success
1. When you make the muffins, never use a stand mixer. You want to mix the wet and dry ingredients until they are just barely mixed, or your muffins will turn out denser.
2. Use a flour blend that works well with muffins. I share more about flour blends and recipes they work best in.
Frequently Asked Questions:
You can make this mix without the almond flour, but it will not have the same light, fluffy texture. To make without almond flour, omit the almond flour and add an additional 3/4 cup of gluten free flour blend.
Note: you will need to monitor the batter’s moisture level, as many gluten-free flour blends are starchier than the one I used, which can affect the muffins’ moisture.
This muffin mix will last up to 8 weeks in an airtight container.
I store my muffin mix in a quart-sized mason jar, but you can use an airtight container or ziplock bag.
You can make any muffin flavor with this gluten free muffin mix base. Here are some of my best gluten-free muffins recipes.
These made the best muffins I have had in a very long time, gluten or gluten free. My hubby and I couldn’t stop eating them. I made them with 1 cup of fresh strawberries and about 1/3-1/2 cup of white chocolate chips (I just eyed it). Unbelievable! Jenine, Blog Comment
More Gluten-Free DIY and Mix Recipes:
- Gluten-Free Bread Crumbs
- Easy Gluten-Free Chocolate Cake Mix
- Gluten-Free Croutons
- The Best Gluten-Free Cookie Mix
- DIY Gluten-Free Flour Blend
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Homemade Gluten Free Muffin Mix
Ingredients
- 1 ¼ cups gluten free flour blend * see note
- 1 cup almond flour * see note
- 1 cup cane sugar
- 1 ⅓ teaspoons baking powder
- ⅛ teaspoon salt
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I will email this recipe to you, so you can come back to it later!
Instructions
- In a large bowl, add 1 1/4 cups gluten free flour blend, 1 cup almond flour, 1 cup cane sugar, 1 1/3 teaspoons baking powder, and 1/8 teaspoon salt.
- Whisk to mix well.
- Pour the mix into a quart sized mason jar, or another air-tight container.
- Print out the recipe card and store in your pantry, or give as a gift. This link is below in the notes section.
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. One reader told me Namaste also worked great.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Nut-Free Substitution: To make without almond flour, omit the almond flour and add 3/4 cup of gluten free flour blend.
- I do not recommend almond meal because it is a thicker grind.
- This muffin mix should keep eifor ght weeks in an airtight container in your pantry.
- Print out the muffins recipe card with directions to make the muffins
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older November 2020 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
OK, so Im looking at the recipe for the jar mix…. and then the printable recipe card and I have questions. so the jar mix is 2 1/4c gf flour blend, the recipe card is for 3c. Does the ratio of gf flour blend change due to the cup of almond flour? I have scrolled past this recipe so many times because of questioning it….. figured I would try to get clarification for those of us that are on a fixed budget lol.
Hi Chelle, I am a little confused. The jar mix makes 3 1/4 cups. 1 1/4 c flour, 1 c almond flour, 1 c cane sugar. I hope this clarifies.
I used the Namaste flour blend from Costco, added lemon zest and blueberries (omitted the lime zest)This recipe is fantastic! The muffins rose beautifully and the texture was perfect. I love that I can premake the mix.
Thanks for sharing!
I have been experimenting more with this blend, and I really like it! Thank you so much for coming back to let me know you are enjoying this muffin mix.
Made the mix yesterday, made 1/2, 6 orange cranberry muffins this morning. Replaced some of the water with fresh OJ, added orange zest and chopped frozen cranberries. My husband who is Celiac LOVED them. Sandi, your recipes never disappoint. Loved your post on GF free items available at Costco. We are envious as 🇨🇦 does not carry near the same amount of GF things. Once I get more cane sugar I will be making the muffin mix but this time doubling it. You are my go to for GF! In our house you are referred to my favourite GF blogger.
Thanks much from a Canadian fan. Midge – 🇨🇦
You are so welcome, Midge. I love the idea of adding fresh OJ! I am so glad you are loving this muffin mix. I always have a jar in my pantry…because who can resist muffins?
These made the best muffins I have had in a very long time, gluten or gluten free. My hubby and I couldn’t stop eating them. I made them with 1 cup of fresh strawberries and about 1/3-1/2 cup of white chocolate chips (I just eyed it). Unbelievable! Next time I’m going to up the strawberries and decrease the sugar to about 2/3rds. Gosh, these were just amazing. Thank you so much for this recipe!!!
I bet they were delicious with strawberries. Thank you so much for coming back to review this mix.
I have now made this recipe about a dozen times. Can’t get enough. I have noticed you had added fibre like chia seeds or flax meal to other muffins. I would love to do this with your mix. Do I reduce the almond flour to add the flax meal or just add the extra ingredient and keep everything the same. Any help would be amazing! Just don’t want yet another flop.
Hi Jennie, I would assume if you reduce the almond flour by 2 TBSP you can add 2 TBSP of flaxseed meal. Both absorb liquids in a similar way so it should work well. Please do keep me posted.
what liquid (milk or water) are you mixing the dry ingredients with? I didn’t see anything
Hi Theresa, To make these, you will see a Printable recipe card with all of the directions to make these into muffins. You can find it quickly using the Table of Contents under the first photo.
What is the purpose of the lime zest in the recipe? Can it be substituted or omitted?
It is completely optional.
Hi, I would like to know, Do you put milk or water in it when I bake it.
Hi Missy, In the recipe post, towards the top, you will see a download so you can get the entire recipe to make the muffins from the mix. I hope this helps.
Can I substitute Almond Flour with Oat flour? How will this affect the muffins?
Hi Kimia, I haven’t tested oat flour in this recipe. Oat flour absorbs a lot more liquid than almond flour…so the ratios will be off and need adjusting as you make the recipe.