Gluten Free Graham Muffins
 
Prep time
Cook time
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Wake your kiddos up with a batch of these tasty Gluten Free Graham Muffins. They're made with graham cracker crumbs and are reminiscent of bran muffins.
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • ½ cup butter, melted
  • ½ cup whole milk yogurt or plain sour cream
  • ½ cup milk (I used 1%)
  • 2 large eggs
  • ⅔ cup dark brown sugar
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 1¼ cup gluten free graham cracker crumbs (Kinnikinnick or Schar brand)
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¾ teaspoon xanthan gum (if your gluten free flour blend doesn't already contain a gum)
  • 1 tablespoon ground flaxseed (optional)
  • 1⅓ cup high quality gluten free all-purpose flour or my preferred blend (1/3 cup sorghum flour, ⅓ cup superfine almond flour, ⅓ cup brown rice flour, ⅓ cup potato starch)
  • 1 cup preferred mix-ins (chocolate chips, chopped nuts, raisins, coconut flakes, etc.)
Directions
  1. Preheat oven to 400 degrees and line a standard muffin tin with paper liners. Set aside.
  2. In a large microwave safe bowl, melt butter in microwave for 45 seconds to 1 minute. Add yogurt, milk, eggs, dark brown sugar, honey, and vanilla, Mix until smooth and well combined. Add crushed graham crackers and stir until coated.
  3. In a separate smaller bowl, sift together baking powder, salt, cinnamon, xanthan gum (if needed), ground flaxseed, and gluten free flour (or my preferred blend).
  4. Add dry ingredients to wet ingredients and mix until well combined. Fold in mix-ins.
  5. Fill muffin liners ¾ way full with batter. Bake at 400 degrees for 16-18 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean with few moist crumbs.
  6. Remove tin from oven and set on cooling rack for 3-5 minutes. Gently remove muffins from tins and set directly on rack to continue cooling.
  7. Store leftover muffins in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-graham-muffins/