Gluten-Free Raspberry Peach Muffins
Prep time
Cook time
Total time
These gluten-free raspberry peach muffins have it all: they're light, bright, fluffy, moist, AND have the perfect crumb!
Serves: 12 muffins
  • ½ cup canola oil*
  • ¾ cup sugar
  • 1 egg
  • 1 cup peach puree (about 2 large peaches) + 2 Tablespoons for glaze
  • ¼ cup greek yogurt
  • 1 teaspoon gluten-free vanilla
  • 1½ cups gluten-free all-purpose flour
  • 1 teaspoon xanthan gum (omit if your flour blend already contains it)
  • 1 teaspoon cinnamon
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup certified gluten-free oats
  • 1 cup raspberries*
  • ***For the glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons peach puree
  1. Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners.
  2. To make peach puree, pit the peaches and add to a blender or food processor, and blend until completely smooth, about 1 minute. Set aside.
  3. In a large bowl, beat oil, sugar and egg together. Add peach puree, greek yogurt and vanilla and stir to incorporate well.
  4. In a separate bowl, combine gluten-free flour, xanthan gum, cinnamon, baking powder, baking soda, and salt.
  5. Add dry ingredients to wet ingredients and stir just until combined, being careful not to overmix. Gently stir in oats.
  6. Allow the batter to rest for 15 minutes.
  7. Gently stir in raspberries, and then scoop into the lined muffin tins as quickly as possible, filling each tin full.
  8. Bake at 425 for 5 minutes, lower the temperature to 375 and bake for another 18-20 minutes, or until an inserted toothpick comes out clean.
  9. While the muffins, make the glaze by stirring powdered sugar and 2 tablespoons of peach puree together.
  10. Once muffins are cooled, drizzle the peach glaze over the top of the muffins.
* I prefer to use frozen raspberries as they tend to stay together better when being worked into the dough. Just be careful to take them out of the freezer at the last possible minute, and then mix them in gently and quickly, so they don't have much time to break apart and bleed!
Recipe by Grain Changer at