Diet and Nutrition

How to Make Gluten-Free Baking Fun with Celiac Disease

Gluten-free muffin recipe

Now that you are armed with some baking tips and tricks, try this gluten-free muffin recipe!


  • 240 g smooth applesauce (1 cup)
  • 114 g Greek yogurt (plain) (1/2 cup)
  • 2 eggs
  • 1 teaspoon vanilla extract 80g granulated coconut palm sugar (12 cup)
  • 225 g certified gluten free old fashioned rolled oats (2 ¼ cups)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 5 ounces blueberries (fresh or frozen)
  • 2 teaspoon cornstarch (6 g)


  • Heat oven to 325°F. Grease the cups of a 12-cup muffin tin
  • Put the applesauce, yogurt, eggs, vanilla, sugar, oats, baking powder, baking soda and salt (in that order) into a blender and blend in a food processor until smooth.
  • Toss in 4 ounces of blueberries with the cornstarch and carefully fold the blueberries into the batter. (Don’t blend unless you want blue muffins).
  • Divide the batter evenly among the prepared muffin tin. Scatter the tops of the batter with the remaining blueberries and gently press into the batter.
  • Place the tin in the center of the preheated oven and bake until the tops of the muffins are domed (about) 18 minutes.
  • Cool for about 10 minus in the tin, then transfer to a wire rack.
  • Finally, eat with milk and enjoy your yummy muffin!