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Vanilla muffins and a spoon with red jam. Many muffins behind, on a wooden board.

Gluten-Free Vanilla Muffins

Josefina Almond Yes
Super easy recipe for Gluten-Free Vanilla Muffins. It takes only 10 minutes to bring all the ingredients together! They're a good base and they pair well with many toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Cakes
Servings 8 muffins

Ingredients
  

  • 1 cup brown rice flour
  • 1/4 cup potato starch
  • 1/2 cup gluten-free old-fashioned rolled oats (50gr)
  • 2 teaspoon baking powder
  • Pinch of salt
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 cup oil
  • Vanilla extract
  • 3/4 cup milk

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • Line 8 muffin cups with liners and lightly grease them.
  • Whisk together brown rice flour, potato starch, GF old-fashioned rolled oats, baking powder, and salt in a medium bowl.
  • In another bowl beat the egg with the sugar. Add the oil and vanilla extract.
  • Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated.
  • Bake for 20 minutes. To know if it's ready insert a toothpick into the center of the loaf cake, it should come out clean, with no streaks of batter.
  • Let cool before removing.

Notes

  • Store the muffins in an air-tight container at room temperature for up to 3 days or you can store them in the refrigerator for up to 5 days.
Keyword Gluten-free vanilla muffins