Gluten-Free Muffin Experiments

I’ve been very gluten-free baking curious, often my stomach doesn’t like regular flour so I usually just avoid it but I had been craving muffins REALLY BADLY, so I decided to do some experiments with gluten-free muffin baking. Muffins are generally quite forgiving and you can not follow a basic recipe at all and they’ll still turn out pretty well.


The first try – testing flours.

Rice vs coconut

I, unfortunately, did not get any pictures of the first try because I was half awake while doing this. I had just woken up and decided that I needed muffins, looked up a recipe, then stumbled downstairs pre-caffeine to make these.

There was a bag of coconut flour and a bag of rice flour, I didn’t see many recipes with the rice flour and I hadn’t baked with coconut flour before so I decided to do a test mug muffin with both flours based off of this recipe for a coconut flour mug cupcake. Muffins are just cupcakes without icing.

Both of the test muffins were actually pretty awful because I didn’t put in vanilla or anything for flavouring, but it gave me a good idea of the flours. The rice flour muffin was almost gummy, I’m guessing the rice protein made it that way. It also seemed to require a lot more flour since it was very soupy, I then added another 2 tbsp of rice flour to that one. The coconut flour had an almost nutty taste to it. It was also pretty soupy but I later found out that coconut flour needs to sit with the wet ingredients for a bit to soak it in. Overall the coconut flour was much better.


Blueberry muffins

After deciding on the type of flour I was going to use I looked for some coconut flour recipes and found this one, which made quite a bit of muffins and gave an explanation on why there are so many eggs. Instead of 1/2 cup of coconut oil I used butter, which was probably too much butter, but they were really buttery and delicious.


The batter was more like a dough, pretty crumbly and thick but they still turned out nice and fluffy.


The texture was almost the same as regular flour muffins. All in all I really like them!!



Double chocolate muffins

Originally, I wanted to try to make these with black beans, but then I wasn’t sure if my brother would eat them then plus there were no black beans in the house, so that’ll have to be another experiment later!

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These I made from this recipe, which again, is for cupcakes. The muffin would be really great frosted actually, I might just do that.

I didn’t change anything from the recipe, the only thing I might change is try adding in some fat or apple sauce, or something because they’re a little dry. Or the frosting could help with that.



The best kind of experiments are baking ones.


P.S It’s Peri

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9 thoughts on “Gluten-Free Muffin Experiments

  1. PaperPuff Reply

    Having read this, I need cake now!

    1. psitsperi Reply

      Sorry! 😂😂

  2. Simply Megan Joy Reply

    I’ve never heard of putting black beans in muffins before! It sounds kind of cool. Now with all this yummy talk, I want my sister to make her wonderful & famous cheddar cheese biscuits! Rats, I think we’re all out of cheddar! 🙁
    – Megan Joy

    1. psitsperi Reply

      I think the black bean muffins should be pretty fudgy! I still haven’t made them yet 😂 Cheddar biscuits sound great!

  3. Caitlin Reply

    I had to cut out gluten for a couple weeks and it was so hard! I couldn’t eat foods like this and I was DYING 😆I might have liked it better if I had these babies. I nominated you for the Blogger Recognition Award. Check out my latest post for details!

    1. psitsperi Reply

      Ahhh thank you so much!

  4. Eva Blaskovic Reply

    Look delic.

  5. Everything EmmZeeBee Reply

    Ooooh, they look good! It’s fun to experiment with different flours

  6. artgalblog Reply

    I love baking too

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