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Mighty Tasty Gluten Free Muffins

Updated on June 27, 2011

Light and Chewy, Delicious Gluten-Free Muffins!

If you must eat gluten free, bring your favorite breakfast back with these incredible gluten-free muffins, simply baked using ingredients from Bob's Red Mill gluten-free products.

Serve them to company - no one will suspect they are gluten free! The texture, weight, and "chew" of these delicious muffins is absolutely perfect.


Convenient ingredient lists and printable recipes below give amounts for one batch, one and a half batches, or a double batch - no pencil and paper necessary!

Photo © tandemonimom. All rights reserved.

  • Prep time: 25 min
  • Cook time: 20 min
  • Ready in: 45 min
  • Yields: 8 muffins

Ingredients

  • 3/4 cup buttermilk or sour milk
  • 1/2 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
  • 1 Tbsp coconut flour
  • 3/4 cup (minus 1 Tbsp) Bob's Red Mill Wheat Free Baking Mix
  • 2 Tbsp sugar
  • dash of salt
  • 1 large egg
  • 3 Tbsp coconut oil (gently melted)

Instructions

  1. 1. Preheat oven to 375*.
  2. 2. Mix dry GF cereal with buttermilk. Allow to stand for 20 minutes until cereal softens.
  3. 3. Spoon coconut flour into measuring cup and add baking mix to 3/4 cup level.
  4. 4. Add remaining dry ingredients and mix.
  5. 5. Melt oil over low heat in Pyrex measuring cup. Beat egg thoroughly into oil.
  6. 6. Mix oil/egg into soaked cereal and incorporate thoroughly.
  7. 7. Add wet ingredients to dry ingredients and mix ONLY until mixed. Do not overmix.
  8. 8. Spoon into unlined and lightly oiled stoneware muffin cups, or into paper muffin cups.
  9. 9. Bake 375* for 20 minutes until slighty springy when touched and edges begin to brown.
  10. This recipe adapted from a recipe from Bob's Red Mill.
Cast your vote for Mighty Tasty Gluten Free Muffins for 8

Spice It Up

These muffins are incredible just as they are, hot out of the oven with butter and jam. YUM! But if you like to spice it up occasionally, these muffins are also wonderful with a dash of cinnamon or allspice mixed in!

How Long Have You Been Gluten Free?

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Delicious Bob's Red Mill Baking Mixes! - Bob's Red Mill Mighty Tasty GF Hot Cereal and GF Baking Mix make these yummy muffins!

Purchase in bulk from Amazon.com for the best price!

Bob's Red Mill Mighty Tasty Gluten-Free Hot Cereal, 24 oz (Pack of 4)
Bob's Red Mill Mighty Tasty Gluten-Free Hot Cereal, 24 oz (Pack of 4)

This is my children's (and my) absolute favorite hot breakfast cereal! It is absolutely delicious for breakfast as either hot cereal or baked into muffins - and spread with creamy butter and strawberry fruit spread ... oh my!

Bob's Red Mill Mighty Tasty Gluten Free Hot Cereal is kosher and contains: Brown Rice, Corn, Buckwheat, Sorghum

 
Bob's Red Mill Gluten Free Biscuit & Baking Mix, 24 Ounce (Pack of 4)
Bob's Red Mill Gluten Free Biscuit & Baking Mix, 24 Ounce (Pack of 4)

This biscuit and baking mix makes tasty wheat-free, gluten-free quick breads easier than ever to prepare! Bob's Red Mill uses an Elisa Gluten Assay Test to determine if a product is gluten free.

Bob's Red Mill Mighty Tasty Wheat and Gluten Free Biscuit and Baking Mix contains: Stone Ground White Rice Flour, Garbanzo Bean Flour, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Xanthan Gum, Sea Salt, Cream of Tartar, Baking Soda

 
  • Prep time: 25 min
  • Cook time: 20 min
  • Ready in: 45 min
  • Yields: 12 muffins

Mighty Tasty Gluten Free Muffins for 12 - Find the PRINTABLE VERSION below the recipe.

  • 1 -1/8 cup buttermilk or sour milk
  • 3/4 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
  • 1.5 Tbsp coconut flour
  • 1 -1/8 cup (minus 1.5 Tbsp) Bob's Red Mill Wheat Free Baking Mix
  • 1/4 cup sugar
  • dash of salt
  • 2 large eggs
  • 4.5 Tbsp coconut oil (gently melted)

Instructions

  1. 1. Preheat oven to 375*.
  2. 2. Mix dry GF cereal with buttermilk. Allow to stand for 20 minutes until cereal softens.
  3. 3. Spoon coconut flour into measuring cup and add baking mix to 1-1/8 cup level.
  4. 4. Add remaining dry ingredients and mix.
  5. 5. Melt oil over low heat in Pyrex measuring cup. Beat egg thoroughly into oil.
  6. 6. Mix oil/egg into soaked cereal and incorporate thoroughly.
  7. 7. Add wet ingredients to dry ingredients and mix ONLY until mixed. Do not overmix.
  8. 8. Spoon into unlined and lightly oiled stoneware muffin cups, or into paper muffin cups.
  9. 9. Bake 375* for 20 minutes until slighty springy when touched and edges begin to brown.
  10. This recipe adapted from a recipe from Bob's Red Mill.

Why Coconut Oil?

You can use any cooking oil but

I strongly recommend coconut oil. Among its manifold health benefits,

it stimulates thyroid function

& has strong antiseptic properties.

Read more about

Why Coconut Oil Is Good for You!

Gold Label Organic Virgin Coconut Oil - 16 ounces (1 pint)

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil, made on Mt. Banahaw and surrounding areas from organic coconuts.

16-oz glass - Gold Label Organic Virgin Coconut Oil - 1 pint
16-oz glass - Gold Label Organic Virgin Coconut Oil - 1 pint

100% Certified Organic Virgin Coconut Oil

Non-Hydrogenated

 

What is Tropical Traditions Virgin Coconut Oil? - Antioxidants in Tropical Traditions are TWICE as high as any other coconut oil!

Watch this short 3-minute video to find out why Tropical Traditions is the NUMBER ONE virgin coconut oil sold in America!

  • Prep time: 25 min
  • Cook time: 20 min
  • Ready in: 45 min
  • Yields: 16 muffins

Mighty Tasty Gluten Free Muffins for 16 - Find the PRINTABLE VERSION below the recipe.

  • 1.5 cup buttermilk or sour milk
  • 1 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
  • 2 Tbsp coconut flour
  • 1.5 cup (minus 2 Tbsp) Bob's Red Mill Wheat Free Baking Mix
  • 3/8 cup sugar
  • dash of salt
  • 2 large eggs
  • 6 Tbsp coconut oil (gently melted)

Instructions

  1. 1. Preheat oven to 375*.
  2. 2. Mix dry GF cereal with buttermilk. Allow to stand for 20 minutes until cereal softens.
  3. 3. Spoon coconut flour into measuring cup and add baking mix to 1.5 cup level.
  4. 4. Add remaining dry ingredients and mix.
  5. 5. Melt oil over low heat in Pyrex measuring cup. Beat egg thoroughly into oil.
  6. 6. Mix oil/egg into soaked cereal and incorporate thoroughly.
  7. 7. Add wet ingredients to dry ingredients and mix ONLY until mixed. Do not overmix.
  8. 8. Spoon into unlined and lightly oiled stoneware muffin cups, or into paper muffin cups.
  9. 9. Bake 375* for 20 minutes until slighty springy when touched and edges begin to brown.
  10. This recipe adapted from a recipe from Bob's Red Mill.

Why Coconut Flour?

You do not have to add the coconut flour; you can simply add that amount of the baking mix instead. The muffins are fine without it but I think it gives an improved flavor to the muffins. It also adds considerable protein and fiber!

Coconut flour can't be used 1:1 as a substitute for other flours, but can be added as part of the flour used to increase protein & fiber.

Have You Tried Cooking with Coconut Flour?

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Gluten-Free Coconut Flour - Tropical Traditions makes a wonderful, naturally sweet coconut flour!

Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. It is certified organic, unsweetened, and has not been treated with sulfites. Tropical Traditions organic coconut flour is high in dietary fiber and protein, and is gluten-free.

2 Tropical Traditions Organic Coconut Flours - 4.4 lbs.
2 Tropical Traditions Organic Coconut Flours - 4.4 lbs.

Certified Organic

Gluten Free

High in Fiber

High in Protein

 

My daughter enjoys a Sunday morning muffin with a comic book.

Photo © tandemonimom. All rights reserved.

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    • despinadesign profile image

      despinadesign 5 years ago

      Thanks for that recipe. I've been gluten free for over a year and I feel 100%.

    • profile image

      glutenfreelovinit 6 years ago

      Yum Yum gimmie some! great recipe will try it tonight!

    • retta719 profile image

      Loretta 6 years ago from United States

      the Bobs Reds Mill products have really made my kitchen fun again, when I had to go gluten free I immediately missed being able to bake, now I get to experiment and have fun baking again!

    • dawngibson lm profile image

      dawngibson lm 6 years ago

      I am the only GF one, but I'm actually more grain free these days.

    • spritequeen lm profile image

      spritequeen lm 6 years ago

      These look like a great way to start the day :-). I've only used coconut flour a few times, myself. Will have to try it more often. Thanks for sharing!

    • annieangel1 profile image

      Ann 6 years ago from Yorkshire, England

      great lens, I'm certainly going to try this out. Angel blessed and featured on my Angel Blessed Gluten Free Recipe Lens

    • SusanDeppner profile image

      Susan Deppner 6 years ago from Arkansas USA

      Wow, so nice that these ingredients are available online. I didn't even know there was such a thing as coconut flour. These gluten-free muffins sound delicious!

    • Dianne Loomos profile image

      Dianne Loomos 6 years ago

      These gluten free muffins sound delicious! I haven't tried cooking with coconut flour yet.