Best 2 Gluten Free Cereal Muffins Recipes

Indulge in a delightful culinary journey with our tantalizing gluten-free cereal muffins, a symphony of flavors that caters to both your taste buds and dietary needs. These delectable treats are not only a haven for those with gluten sensitivities, but also a delightful option for health-conscious individuals seeking a wholesome and satisfying snack. With a variety of recipes to choose from, ranging from classic blueberry muffins bursting with juicy berries to indulgent chocolate chip muffins loaded with rich, melty chocolate, there's a perfect muffin for every craving. Each recipe is carefully crafted using wholesome ingredients, ensuring a guilt-free indulgence that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN FREE CEREAL MUFFINS

Gluten Free Cereal Muffins image

My son is gluten and casein intolerant; I can't have wheat. These muffins are a great way to use up the "last bit at the bottom of the box" of GF cereal - or varieties we didn't care for. Feel free to adjust the fruit and extract/spice blends to taste. Frozen muffins can be defrosted at half power in microwave for about 3 minutes.

Provided by IrishEyes.NYC

Categories Quick Breads

Time 20m

Yield 20-24 muffins, 20-24 serving(s)

Number Of Ingredients 19

Ingredients

1 cup rice flour
3/4 cup potato starch
1/4 cup tapioca flour
4 teaspoons xanthan gum
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk or 1 cup non-dairy milk substitute
1 egg
1 teaspoon pure vanilla extract
1/3 cup canola oil
1 medium pears or 1 medium apple, peeled and chopped
1/2 cup raisins or 1/2 cup dried cranberries
1 cup boiling water
2 cups cereal (I used Enjoy Life Cinnamon Crunch granola)
1/4 cup rice flour
1/2 teaspoon cinnamon
2 teaspoons margarine, softened

Steps:

Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
In a large mixing bowl, combine the first eight ingredients; make a well in the center.
In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove muffins from pans to wire rack and allow to cool completely.
Serve immediately or place in zipper bag and freeze for future use.

Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Cholesterol 12.3, Sodium 130.6, Carbohydrate 18.1, Fiber 1.1, Sugar 3.2, Protein 1.9

YOUR FAVOURITE CEREAL MUFFINS

Your Favourite Cereal Muffins image

I found this recipe many years ago in Chatelaine magazine. It is a great way to use up dry cereal. I have made it with rice krispies, Honey Bunches of Oats and granola and each time they turned out great.

Provided by Irmgard

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar or 1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk
1 egg
1 teaspoon vanilla extract
1/3 cup melted butter or 1/3 cup vegetable oil
1 medium apples or 1 medium pear
1/2 cup raisins or 1/2 cup dried cranberries
2 cups cereal (e.g. bran or corn flakes, Fruit & Fibre, Honey Bunches of Oats, Rice Krispies, muesli or granola)

Steps:

Preheat oven to 375 degrees F.
Grease 12 muffin cups or line with paper cups.
In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
Make a well in the centre.
In a small bowl, whisk the milk with the egg and vanilla.
Whisk in the butter.
Peel the apple, if you wish, and coarsely chop.
Pour the milk mixture into the centre of the dry ingredients and stir just until combined.
Stir in the apple, raisins and cereal.
Place the batter in the muffin cups.
Sprinkle with extra cereal or cinnamon sugar if desired.
Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Remove the muffins from the pan and cool on a wire rack.
Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.

Nutrition Facts : Calories 200.6, Fat 6.5, SaturatedFat 3.9, Cholesterol 31.9, Sodium 249.9, Carbohydrate 32.6, Fiber 1.3, Sugar 13.6, Protein 3.6

Tips:

For a sweeter muffin, add 1/2 cup of sugar or honey to the batter.
For a more savory muffin, add 1/2 cup of grated cheese or chopped vegetables to the batter.
To make the muffins more moist, add 1/2 cup of applesauce or mashed banana to the batter.
To make the muffins more crunchy, sprinkle the tops with 1/4 cup of chopped nuts or seeds before baking.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These gluten-free cereal muffins are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. With so many different variations, you are sure to find a recipe that you love. So next time you are looking for a quick and easy breakfast or snack, give these gluten-free cereal muffins a try. You won't be disappointed!

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