23 Flavorful Gluten-Free Spice Muffin Recipes You’ll Love

If you’re looking for a cozy, flavorful treat that’s also gluten-free, spice muffins are the perfect choice.

Bursting with warm flavors like cinnamon, nutmeg, cardamom, and ginger, these muffins are ideal for breakfast, a snack, or even a light dessert.

The best part? You don’t have to sacrifice taste when going gluten-free—these 23 gluten-free spice muffin recipes prove that you can enjoy moist, flavorful, and satisfying muffins without wheat or gluten.

From classic cinnamon apple to tropical pineapple coconut and chocolate chai varieties, there’s a muffin for every taste and occasion.

Whether you’re a seasoned baker or trying gluten-free baking for the first time, these recipes are approachable, delicious, and sure to become family favorites.

23 Flavorful Gluten-Free Spice Muffin Recipes You’ll Love

Gluten-free baking doesn’t have to be bland or complicated.

With these 23 gluten-free spice muffin recipes, you can enjoy muffins that are moist, flavorful, and packed with comforting spices.

From classic cinnamon apple to tropical pineapple coconut and chocolate chai, there’s a recipe for every taste and occasion.

Try a few, mix and match ingredients, or experiment with your favorite spices—the possibilities are endless.

These muffins are perfect for cozy mornings, festive brunches, or even as thoughtful homemade gifts.

Embrace the flavors of fall, winter, or any season, and discover just how delicious gluten-free muffins can be!

Cinnamon Apple Spice Muffins

These gluten-free cinnamon apple spice muffins are tender, moist, and bursting with warm autumn flavors.

Apples and cinnamon create a comforting aroma, while a touch of nutmeg adds a subtle warmth. Perfect for breakfast or a cozy snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ⅓ cup coconut sugar (or brown sugar)
• 2 large eggs
• ½ cup unsweetened applesauce
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon pure vanilla extract
• 1 cup finely chopped apple (peeled and cored)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, and coconut sugar.
3. In a separate bowl, beat the eggs lightly. Add applesauce, milk, melted coconut oil, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
5. Fold in the chopped apple. The batter should be thick but slightly pourable.
6. Divide the batter evenly among the 12 muffin cups.
7. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are fragrant, moist, and lightly spiced with chunks of sweet apple.

They’re perfect with a cup of tea or coffee and keep well in an airtight container for several days.

Pumpkin Chai Spice Muffins

These gluten-free pumpkin chai spice muffins are rich and flavorful with a hint of exotic spices.

The pumpkin keeps the muffins moist while the chai-inspired blend of cinnamon, cardamom, and ginger gives them a unique aromatic twist.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup almond milk (or other milk)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine oat flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, salt, and coconut sugar.
3. In another bowl, whisk together pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. The batter should be thick and slightly sticky.
5. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These pumpkin chai muffins are perfectly spiced and moist, making them ideal for a cozy fall breakfast or snack.

They can also be frozen for later enjoyment.

Maple Pecan Ginger Muffins

Gluten-free maple pecan ginger muffins are delightfully aromatic, slightly sweet, and crunchy on top.

The combination of warm ginger, cinnamon, and chopped pecans makes each bite a comforting treat.

Maple syrup adds natural sweetness and depth of flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted butter or coconut oil
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, ginger, cinnamon, salt, and coconut sugar.
3. In another bowl, whisk eggs, milk, melted butter, maple syrup, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Stir in the chopped pecans.
5. Spoon the batter into the muffin tin, filling each cup ¾ full.
6. Bake for 20–23 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These maple pecan ginger muffins are subtly sweet, perfectly spiced, and have a pleasant crunch from the pecans.

They make a delicious breakfast, snack, or tea-time treat.

Carrot Walnut Spice Muffins

These gluten-free carrot walnut spice muffins are moist, tender, and lightly sweetened.

Grated carrots and warm spices like cinnamon and nutmeg make them perfect for breakfast or a mid-afternoon snack, while walnuts add a satisfying crunch.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and coconut sugar.
3. In another bowl, beat the eggs lightly, then mix in applesauce, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently stir in grated carrots and chopped walnuts.
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These carrot walnut muffins are sweet, spiced, and satisfying, perfect for pairing with a hot cup of tea or coffee.

They stay moist for several days when stored in an airtight container.

Orange Cardamom Spice Muffins

Gluten-free orange cardamom spice muffins are light, fragrant, and slightly tangy.

The combination of orange zest and juice with warm cardamom creates a refreshing yet cozy flavor perfect for brunch or breakfast.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup orange juice
• Zest of 1 orange
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cardamom, cinnamon, and coconut sugar.
3. In another bowl, whisk eggs, orange juice, orange zest, melted coconut oil, milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins are light, flavorful, and fragrant with a hint of citrus. They make a bright and cheerful addition to breakfast or brunch.

Ginger Pear Spice Muffins

Gluten-free ginger pear spice muffins are tender, moist, and fragrant.

Fresh pear and warm ginger give these muffins a delicate sweetness and gentle spice, making them a perfect snack or breakfast treat.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1 cup diced ripe pear

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, ginger, salt, and coconut sugar.
3. In another bowl, beat eggs lightly, then mix in applesauce, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the diced pear.
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are soft, flavorful, and naturally sweet from pear.

They’re a cozy, wholesome option for breakfast, snack, or tea time.

Coconut Chai Spice Muffins

These gluten-free coconut chai spice muffins are fragrant, soft, and lightly sweet.

The blend of chai spices combined with shredded coconut gives them an exotic flavor that pairs beautifully with tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, spices, salt, and coconut sugar.
3. In another bowl, whisk eggs, milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the shredded coconut.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

These coconut chai muffins are soft, flavorful, and fragrant, with a delicate tropical touch from the coconut.

They’re perfect for a morning boost or afternoon treat.

Maple Ginger Pumpkin Muffins

Gluten-free maple ginger pumpkin muffins are moist, sweet, and warmly spiced.

Pumpkin puree keeps them soft, while maple syrup adds natural sweetness and fresh ginger adds a gentle kick.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• 1 cup pumpkin puree
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, spices, salt, and coconut sugar.
3. In another bowl, mix eggs, pumpkin puree, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These pumpkin muffins are moist, sweet, and perfectly spiced with ginger and cinnamon.

They make a comforting fall breakfast or snack.

Spiced Pear Almond Muffins

Gluten-free spiced pear almond muffins are soft, flavorful, and lightly crunchy on top.

Diced pears and almond flour add moisture and nuttiness, while warm spices make them comforting and aromatic.

Ingredients:

• 1½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup diced ripe pear
• ¼ cup chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, spices, salt, and coconut sugar.
3. In another bowl, whisk eggs, milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in diced pear and chopped almonds.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

These pear almond muffins are naturally sweet, moist, and lightly spiced.

The combination of pear and almond makes them a wholesome, flavorful treat for breakfast or a snack.

Banana Nutmeg Spice Muffins

These gluten-free banana nutmeg spice muffins are soft, moist, and naturally sweetened by ripe bananas.

Nutmeg and cinnamon add warm, comforting flavors, making them perfect for breakfast or an afternoon snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup mashed ripe bananas (about 2 small bananas)
• ¼ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar.
3. In another bowl, mix eggs, mashed bananas, milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently stir in chopped walnuts.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These banana nutmeg muffins are naturally sweet, soft, and warmly spiced, making them a comforting choice for breakfast or a snack anytime.

Apricot Cinnamon Spice Muffins

Gluten-free apricot cinnamon spice muffins are tender, fruity, and aromatic.

Diced apricots add natural sweetness and moisture, while cinnamon and a touch of ginger provide a cozy, warm flavor.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1 cup diced dried apricots (soaked in warm water for 10 minutes, then drained)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, ginger, salt, and coconut sugar.
3. In another bowl, mix eggs, applesauce, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the diced apricots.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

These apricot cinnamon muffins are naturally sweet, soft, and lightly spiced.

They’re ideal for breakfast or a wholesome snack and keep well in an airtight container.

Dark Chocolate Ginger Spice Muffins

These gluten-free dark chocolate ginger spice muffins are rich, indulgent, and lightly spiced.

The combination of dark chocolate chunks and a hint of ginger creates a unique and satisfying flavor perfect for dessert or a special breakfast treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, salt, and coconut sugar.
3. In another bowl, whisk eggs, milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the dark chocolate chunks.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins are moist, rich, and warmly spiced with a delightful chocolatey twist.

They make a perfect breakfast treat, snack, or even a healthier dessert option.

Orange Cranberry Spice Muffins

Gluten-free orange cranberry spice muffins are zesty, tangy, and lightly sweet.

The combination of fresh orange juice, orange zest, and tart cranberries creates a vibrant flavor, while warm cinnamon and nutmeg add a cozy touch.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup orange juice
• Zest of 1 orange
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar.
3. In another bowl, whisk eggs, orange juice, orange zest, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in cranberries.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins are tangy, sweet, and warmly spiced.

They’re perfect for a breakfast treat or a festive snack and keep well for several days in an airtight container.

Maple Pecan Chai Muffins

Gluten-free maple pecan chai muffins are aromatic, nutty, and lightly sweet.

Chai spices combined with maple syrup and crunchy pecans make these muffins a cozy, indulgent breakfast or snack.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, cardamom, ginger, salt, and coconut sugar.
3. In another bowl, whisk eggs, milk, melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in chopped pecans.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These maple pecan chai muffins are fragrant, nutty, and lightly sweet. They make a delicious breakfast treat or cozy afternoon snack.

Tropical Coconut Pineapple Spice Muffins

Gluten-free tropical coconut pineapple spice muffins are soft, moist, and lightly spiced.

Sweet pineapple and shredded coconut create a tropical flavor, while a hint of cinnamon adds warmth and depth.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup crushed pineapple (drained)
• ¼ cup shredded coconut
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and coconut sugar.
3. In another bowl, whisk eggs, crushed pineapple, shredded coconut, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These tropical muffins are moist, fruity, and lightly spiced, making them a refreshing breakfast or snack.

The combination of pineapple and coconut gives them a sweet, island-inspired flavor.

Chocolate Chai Spice Muffins

These gluten-free chocolate chai spice muffins combine rich chocolate with warm chai spices for a cozy, indulgent treat.

They’re perfect for breakfast, dessert, or an afternoon snack with a cup of tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder
• ½ cup dark chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, salt, coconut sugar, and cocoa powder.
3. In another bowl, whisk eggs, milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in chocolate chunks.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

These chocolate chai muffins are moist, chocolatey, and warmly spiced—a perfect indulgence for breakfast or dessert.

Pear Cardamom Spice Muffins

Gluten-free pear cardamom spice muffins are soft, fruity, and aromatic.

Sweet pears combined with warm cardamom and cinnamon create a delicate flavor, perfect for a cozy morning treat or snack.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1 cup diced ripe pear

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, cardamom, salt, and coconut sugar.
3. In another bowl, mix eggs, applesauce, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in diced pear.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These pear cardamom muffins are moist, fragrant, and lightly spiced, making them an elegant choice for breakfast, brunch, or a wholesome snackSweet Potato Cinnamon Muffins

Gluten-free sweet potato cinnamon muffins are moist, naturally sweet, and warmly spiced.

Sweet potato puree keeps them tender while cinnamon and nutmeg enhance the flavor, making them ideal for fall or winter mornings.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• 1 cup cooked and mashed sweet potato
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar.
3. In another bowl, mix eggs, mashed sweet potato, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These sweet potato cinnamon muffins are naturally sweet, soft, and aromatic.

They make a wholesome breakfast or snack and pair wonderfully with tea or coffee.

Mango Ginger Spice Muffins

These gluten-free mango ginger spice muffins are tropical, moist, and lightly spiced.

Sweet mango and a hint of fresh ginger make them vibrant and flavorful, perfect for breakfast or an afternoon snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup diced ripe mango

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt, and coconut sugar.
3. In another bowl, whisk eggs, milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the diced mango.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These muffins are fruity, moist, and lightly spiced.

Mango and ginger create a tropical twist that makes them perfect for a refreshing breakfast or snack.

Apple Cinnamon Pecan Muffins

Gluten-free apple cinnamon pecan muffins are soft, tender, and flavorful.

Chopped apples and pecans provide natural sweetness and crunch, while cinnamon adds warmth, making them a comforting treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1 cup diced apple
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar.
3. In another bowl, mix eggs, applesauce, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in diced apple and chopped pecans.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These muffins are moist, flavorful, and lightly spiced.

Apples and pecans give them texture and sweetness, making them a perfect snack or breakfast treat.

Pineapple Coconut Cardamom Muffins

Gluten-free pineapple coconut cardamom muffins are tropical, soft, and aromatic.

Sweet pineapple and shredded coconut pair with cardamom for a unique flavor that’s warm, exotic, and satisfying.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup crushed pineapple (drained)
• ¼ cup shredded coconut
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cardamom, cinnamon, salt, and coconut sugar.
3. In another bowl, mix eggs, crushed pineapple, shredded coconut, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These tropical muffins are soft, fragrant, and lightly spiced.

Pineapple, coconut, and cardamom combine to create a sweet, exotic treat perfect for breakfast or a snack.

Blueberry Cinnamon Spice Muffins

These gluten-free blueberry cinnamon spice muffins are soft, fruity, and lightly spiced.

Sweet blueberries paired with a touch of cinnamon make them perfect for a wholesome breakfast or snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and coconut sugar.
3. In another bowl, mix eggs, milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in blueberries.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These muffins are soft, fruity, and lightly spiced. Blueberries add natural sweetness, making them a delicious and wholesome breakfast or snack.

Cranberry Orange Spice Muffins

Gluten-free cranberry orange spice muffins are tangy, aromatic, and lightly sweet.

Fresh cranberries combined with orange zest and warm spices make them perfect for breakfast or a festive snack.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup coconut sugar
• 2 large eggs
• ½ cup orange juice
• Zest of 1 orange
• ¼ cup melted coconut oil
• ½ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar.
3. In another bowl, mix eggs, orange juice, orange zest, melted coconut oil, milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in cranberries.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

These muffins are tangy, fruity, and warmly spiced. The combination of cranberries and orange zest makes them a refreshing and festive treat.