Gluten-Free Multigrain Cinnamon-Raisin Muffins

Gluten-Free Multigrain Cinnamon-Raisin Muffins

So here’s the scoop. I’m not a gluten-free eater because of a disease or strong intolerance. I’m not even entirely gluten free (see: boyfriend’s amazing sourdough bread, all the beers!, all the pretzels and beer!, barley soup, cupcake crumbs–!). I overall prefer to eat very little wheat; that’s how I feel most awesome. Plus, it allows me to be very science-y when I bake (combining flours and starches for full effect) and it’s really fun to experiment and taste different grains/wheat alternatives. I know for those that must avoid gluten for serious medical reasons, people like myself must be somewhat frustrating (like your vegetarian friend who eats only tofu…and bacon) so here’s a bit of recompense–a delicious and simple recipe for gluten-free muffins with nothing strange or starchy, no chemical thickeners or binders. Just the good things. 
Jar o'raisins

I enjoy using Sorghum flour because its crumb ends up really spongy but never mushy or gummy, and when you combine it with a small amount of more starchy flours like brown rice, there’s a great mixing of flavors and textures. I don’t recommend muffins with majority brown or white rice flour, FYI–unless you want a muffin more like chewing gum than bread. Brown rice or white rice flour pancakes, though, are amazing. Recipe soon!

One last thing–I’ve noticed a negative effect from cutting muffins too early out of the oven. Let them cool entirely! Otherwise be subjected to a strangely gooey-textured oven treat. No one wants that!
 Cinnamon-Raisin Muffins


Gluten-Free Multigrain Cinnamon-Raisin Muffins

Sorghum, oat, and brown rice flours combine with plump raisins and Vietnamese cinnamon to make a light, wholesome muffin–a great breakfast or snack.


  • 4 oz. sorghum flour (I like this brand a lot)
  • 2.5 oz. oat flour
  • 1.5 oz. brown rice flour
  • 1 t. baking powder
  • 1 t. Vietnamese cinnamon
  • 1/4 t. salt
  • 1-3 T. packed brown sugar (depending on desired sweetness)
  • 1/2 t. vanilla extract
  • 1 c. cultured buttermilk, well-shaken
  • 1/2 c. water
  • 1 large egg
  • 2 T. melted butter
  • 1/4 c. raisins


  1. Preheat oven to 350 and lightly grease a muffin tin.
  2. Combine all dry ingredients, whisk well.
  3. Combine wet ingredients.
  4. When oven is hot, combine wet and dry ingredients.
  5. Fold in raisins and pour into muffin tin.
  6. Bake 20-30 minutes, or until sides gently pull away from tin and a light browning occurs on top.

Number of servings 6-8 (depending on size of tin).