Betsy's Best Gluten-Free Muffins recipe

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1 cup white rice flour
¾ cup white sugar
½ cup oat flour
½ cup all-purpose gluten-free flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 egg
⅔ cup milk
⅓ cup vegetable oil
⅓ cup yogurt
½ teaspoon vanilla extract
½ cup chopped walnuts
½ cup raisins
½ cup pumpkin puree

Nutrition Info

258.7 calories
carbohydrate: 38.3 g
cholesterol: 17 mg
fat: 10.9 g
fiber: 2.2 g
protein: 4.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 125.6 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.

  2. Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.

  3. Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth, add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter, spoon into prepared muffin cups to about 2/3 full.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Recipe Yield

12 servings

Recipe Note

My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time.

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