Tuesday, June 21, 2016

Gluten Free Donut Muffins

When I was younger, I never cared too much for donuts. At least, not unless they were filled with some sweet cream or had plenty of frosting on top.

But now I have come to love homemade donuts. Or donut muffins, as the case may be.

These donut muffins are delicious. They really do taste like donuts, and I love the nice glaze on top. They are fun for kids and adults alike, and they are the perfect breakfast treat!

Gluten Free Donut Muffins 
  • 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
  • 1/4 Cup Butter, Softened
  • 1/4 Cup Oil
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Cups White Rice Flour
  • 2/3 Cup Cornstarch
  • 1 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Salt
  • 1 Cup Milk
  1. Preheat oven to 425 degrees.
  2. Prepare flax-eggs (directions on side of blog.)
  3. In a medium bowl, combine rice flour, cornstarch, baking powder, baking soda, xanthan gum and salt with a whisk.
  4. In a large bowl, combine the butter, oil, and sugars. Beat with a wooden spoon.
  5. Beat in half of the flax-egg. Then add the other half and stir in again.
  6. Add the vanilla and beat once more.
  7. Add one third of the flour mixture and stir just until combed, being careful not to over-mix. Add half of the milk and do the same. Repeat, ending with the flour and being careful not to mix too much.
  8. Scoop into a muffin tin lined with 12 paper wrappers. Bake for 15 to 18 minutes.
  9. Remove from oven, cool, then prepare a simple glaze (recipe for the glaze here) and coat muffins. Dip a second time. Allow to dry, then eat.
Adapted from this recipe.



  1. Oh girl, you tease me with your delicious photos!!!

  2. Doughnut and muffin? Yes please! I wish I had one waiting for me for breakfast tomorrow!

  3. I need these. Now. Haha! :)

    Thanks so much for sharing them at Allergy Free Thursdays, Bethany!