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Gluten-Free Cinnamon Raisin Muffin with Streusel Topping

Photo Credit: The Cooking Light Gluten-Free Cookbook

Looking at a muffin as scrumptious as this, it’s hard to imagine it’s gluten-free isn’t it?

Cooking Light is sharing this gluten-free muffin recipe from one of their newest cookbooks, The Gluten-Free Cookbook, with us today along with an opportunity to enter to win a copy of the cookbook for your personal collection. The Gluten-Free Cookbook is full of tips, techniques and information about ingredients that will help you create deliciously transformed gluten-free meals for your family.

I have a feeling your kids will be thrilled to open their lunch boxes to one of these muffins…

The Family Kitchen is giving away a copy of Cooking Light The Gluten-Free Cookbook, see this post for details on how to enter giveaway.


Gluten-Free Cinnamon Raisin Muffin with Streusel Topping

Recipe courtesy of The Cooking Light Gluten-Free Cookbook


1⁄4 cup chopped walnuts

1⁄4 cup packed light brown sugar

2 tablespoons brown rice flour

(such as Bob’s Red Mill)

1⁄2 teaspoon ground cinnamon

11⁄2 tablespoons canola oil or




Cooking spray

3.3 ounces brown rice flour (about

3⁄4 cup; such as Bob’s Red Mill)

4.1 ounces potato starch (about

3⁄4 cup)

2.1 ounces tapioca flour (about

1⁄2 cup)

3⁄4 cup granulated sugar

1 tablespoon baking powder

11⁄2 teaspoons xanthan gum

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon salt

3⁄4 cup raisins

1⁄4 cup chopped toasted walnuts

1⁄3 cup canola oil

1 teaspoon vanilla extract

2 large eggs

1 cup plain soy milk



1. Preheat oven to 400°.

2. To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.

3. To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

4. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping.

5. Bake at 400° for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Serve warm. Yield: 18 servings (serving size: 1 muffin).


CALORIES 201; FAT 8.5g (sat 0.8g, mono 3.9g, poly 3.2g); PROTEIN 2.3g; CARB 31g; FIBER 1g;

CHOL 24mg; IRON 0.6mg; SODIUM 149mg; CALC 57mg

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