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3 Secrets To Moist Gluten-Free Baking | MeghanTV


Nobody likes a dry muffin, right?

It gets oh-so-tricky to make amazingly delicious and moist baked goods when you choose to kick it whole and healthy by ditching the butter, sugar, eggs and white flour — all the things that typically make muffins awesome.

I have been gluten-free for 10 years now, though this run was not my first attempt. I tried going gluten-free back when I was 18 and my doctor told me I was depressed. Instead, I thought maybe it was the bread (I’d heard something about gluten and depression.) Trying to cut out gluten in 1997 was a whole other story — now, it’s easy and when you are able to make healthy and delicious treats, it’s even easier.

Today on MeghanTV, I am sharing one of the most popular recipes from my book UnDiet, and in the process, will also share my three best tips I have come up with over the last ten years for baking the best moist muffin.

In this video I’ll share:

  • How to best combine gluten-free flours.
  • My secret ingredient that helps bind gluten-free baking.
  • How to replace eggs and still have your muffins turn out fluffy.
  • A salad dressing ingredient that does magical things to baked goods.
  • How to successfully eliminate buttermilk in recipes.
  • Options for ways to healthify your old-time favourites.

3 tips to awesomely moist #glutenfree baking @MeghanTelpner #UnDiet

Bake Yourself A Moist Muff!

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Spiced Apple-Carrot Muffins

  • Author: Meghan Telpner
  • Total Time: 50 mins
  • Yield: 12 muffins 1x


The most moist Spiced Apple-Carrot gluten-free muffin you’ll ever have.



Dry Ingredients

  • 3/4 cup brown rice flour
  • 3/4 cup buckwheat flour
  • 1/2 cup ground almonds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp sea salt

Wet Ingredients

  • 1/3 cup maple syrup
  • 1/3 cup raw honey
  • 1/4 cup coconut oil, softened
  • 1 organic egg
  • 1/3 cup applesauce
  • 1/3 cup coconut milk or water
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup grated carrot (about 1 medium carrot)
  • 1 cup apple, cut into 1/2-inch cubes (about 1 apple)


  1. Preheat the oven to 180C/350F.
  2. Grease cake pan or line a muffin tin with coconut oil and dust with brown rice flour.
  3. In a large bowl, whisk all the dry ingredients together.
  4. In a separate bowl, whisk together all wet ingredients except for the grated carrot and cubed apple. Add to the dry ingredients, and stir until smooth.
  5. Add the carrots and apples and stir until just mixed – don’t go overboard.
  6. Pour batter into greased cake pan or muffin tin.
  7. For cake: bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  8. For muffins: bake for 30-35 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  9. Allow to cool for 10-15 minutes, then transfer to a cooling rack.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Breakfast

If you are digging all of this culinary nutrition goodness, be sure to check out our Culinary Nutrition Expert Program.

If you want to try out a Gluten-Free lifestyle, check out this transition program.

20 responses to “3 Secrets To Moist Gluten-Free Baking | MeghanTV”

  1. Marianne says:

    Great tips and yummy muffins! Love Meghan TV.
    I wish everyone realized how much fun it is to get creative in the kitchen.
    I created this recipe and I’m quite pleased with it.
    Coconut Zucchini-Carrot Muffins

  2. Sylvie says:

    Do you put both honey and maple syrup?

  3. Misty says:

    Curious whether these would still be good by halving the sugar. I’m going to try it! And I almost choked on my own muffin this morning while reading “no one likes a dry muff.” Hilarious!

    • Meghan Telpner says:

      Glad you appreciate the Muff humour :) Try it with less sweetener, but you may need to add a little more liquid.

  4. Vaishali says:

    Hi Meghan, I made these muffins from your book ‘Undiet’ and regularly make the almond cookies too. Would you consider them low GI?

  5. Krystal says:

    I tried this and it worked! I made lemony-vanilla and lavendar muffins today and they taste fab! Thank you! :)

  6. Shanda LaRue says:

    I have tried several links to play this video and it will not play

  7. Carla Riley says:

    I have heard of blended flax seed and water for an egg substitute as well. Is chia better? I feel like it would congeal faster?

  8. donna says:

    hi Meghan, what do you think of using lentil flour to have more protein?

  9. Caron says:

    I am making a high fiber muffin that is a bit too dry. It has orange juice,puréed oranges and egg for wet ingreds. Would decreasing fiber work or would I increase OJ? Thoughts?

    • Meghan Telpner says:

      Decreasing the fibre might work, might also want to bake a little shorter or try adding a little apple sauce.

  10. Eli says:

    great recipie, only issue is honey, when it’s heated it becomes toxic. I don’t recommend baking with honey, coconut syrup or maple syrup is good. also perhaps it’s possible to use date sugar

  11. Priscilla Bean says:

    Is there anything that can make GF, DF Egg free biscuits and bread fluffy? I use buckwheat, sorghum and white rice flour. Allergies to brown rice flour and almond flour. You muffins sound delicious.

    • Meghan Telpner says:

      You could try adding in some arrowroot flour to your gluten-free baking to lighten things up a bit. Depending on what you’re making, you can also experiment with using yeast – like for breads. Most gluten-free flours are dense though, so I’ve just learned to embrace them!

  12. Sarah Wesch says:

    My middle son has SIBO and reactive hypoglycemia. For the most part, we’re avoiding baked goods and sweets, but I want to have some recipes for special occasions. Do you have the nutrition information on this recipe (protein vs. carbs?) Do you have recipes that you’d recommend for recipes that are SIBO-friendly and lower in the glycemic index?

  13. Katya says:

    Just made these this morning but had to sub with white rice flour and Bob’s Red Mill gf flour mix (that’s all I had in my pantry). Turned out delicious!

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