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 in your favorite fruit or mix-ins to make these muffins great.
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My family loves muffins. I have a lot of both sweet and savory gluten free muffins 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.
Why this DIY homemade muffin mix is so great:
- Homemade gluten free muffins are an absolutely wonderful addition to breakfast. The muffins have a fluffy, tender texture.
- This muffin mix recipe is great because you can customize it to control the ingredients easily, making it great for those with multiple food allergies.
- Use any fruit or mix-in to make these muffins exactly how you like them!! Some of my favorite mix-ins are blueberries, raspberries, apples, chocolate chips, pecans, walnuts, raisins, and more!
- When you make muffins from this gluten-free muffin mix, they freeze well. You can enjoy muffins anytime.
Allergen Information:
This homemade muffin mix recipe is gluten-free, oat-free, soy-free, and dairy-free. When you make it into muffins, I have both dairy-free and egg-free muffin recipes you can use this mix in. See the FAQ below to see how to make this recipe nut-free.
Ingredient Notes:
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.
- If your gluten free blend doesn’t contain Xanthan Gum, you will need this, too.
- 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.
- 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.
- Quart-sized mason jars to store your muffin mix in for gift-giving.
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.
Step-By-Step Photos and Directions:
Step 1: Add all of the ingredients to a large bowl and whisk well to blend. Pour it into a mason jar, airtight container, or zipper-lock-style baggie. That is it!
Step 2: Print out the pretty recipe card to make the muffins below so gift recipients 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.
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 a cup of gluten free flour blend.
Note you will need to monitor the moisture level of the batter because many gluten-free flour blends are starchier than what I used, which will 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 air-tight 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.
More DIY 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 sugar
- 1 ⅓ teaspoons baking powder
- ⅛ teaspoon salt
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Instructions
- In a large bowl, add all of the ingredients.
- 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 GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours.
- 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 a cup of gluten free flour blend.
- I do not recommend almond meal because it is a thicker grind.
- This muffin mix should keep eight weeks in an air-tight 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, you may need to adjust your moisture levels in your baked goods.
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.
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.