Gluten-free muffins made with a mix of almond flour, rice flour, and tapioca starch, plus butter, dark brown sugar, and yogurt. Dried cranberries and toasted pecans add a seasonal touch that makes these perfect for holiday brunches.... Read More
If you're cutting gluten out of your life, you'll be getting familiar with all the alternatives to standard wheat flour. There are so many options. Hurray! This easy gluten-free muffin recipe contains almond flour, rice flour, and tapioca starch. Dried cranberries and toasted pecans make these muffins perfect for holiday brunching. Or freeze the muffins you don't eat within two days, and you can have them for quick weekday breakfasts. Just pop one in the microwave for 30 seconds to a minute, and you've got a scrumptious homemade muffin that won't cause you any discomfort or health issues.