Here is a basic muffin mix that is gluten-free, dairy-free, nut-free and vegan. You can use this recipe to create your own favorite flavors of gluten-free muffins. I made both blueberry and cranberry-orange. These are sure to be a hit with your friends and family. If you make another variation, please share in the comment section below.

Basic muffin recipe- Gluten-free, dairy-free, nut-free and vegan cranberry-orange and blueberry.
Gluten-free and vegan cranberry-orange and blueberry muffins.

Basic Muffin-Gluten-Free, Dairy-Free, Egg-Free, Nut-Free and Vegan

1 Ener-G Foods egg replacer (1 1/2 tsp. egg replacer powder + 2 Tbsp. hot water)
1/3 c. corn oil (other light oil will work)
1 c. non-dairy milk (I used Pacific vanilla oat milk)
1 tsp. GF vanilla

1 c. Sorghum flour (Updated 7-10, It had previously read tapioca starch)
1/3 c. buckwheat flour
1/3 c. tapioca starch/flour
1/3 c. sugar
1/2 tsp. xanthan gum
1/2 tsp salt
1 1/2 GF baking powder

Preheat oven to 350. Combine egg replacer, oil, non-dairy milk and vanilla. Set aside. Combine sorghum flour, buckwheat flour, tapioca starch, sugar, xanthan gum, salt and baking powder. Add wet ingredients and stir.

At this point I put half the dough into a separate bowl. I added 1/3 c. frozen blueberries to one bowl and I added 1/3 c. chopped frozen cranberries and about 1/2 tsp. orange zest to the other.

Scoop into paper lined or greased muffin tins. Bake for about 20-25 minutes.
Yield= 12 muffins.

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