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Doughnut Muffins (Gluten-Free & Vegan)

Remember last weekend I attended The Big Summer Potluck—a foodblogger gathering in PA? Today I’m featuring a recipe that stole the show that day. 

I didn’t really tell you much about the abundance of good food that was served so let’s talk about it a little before we get to the muffins.

Although Jeanne (Four Chickens) and I were the only gluten-free foodies at The Big Summer Potluck we didn’t starve. We looked longingly at the lovely selection of goodies that were gluten-filled but we had more than enough of our own treats and foods to be pleasantly full throughout the day.

We ate Cinnamon Cream Scones for our breakfast and Chocolate Crumb Cake for an afternoon snack. Our wonderful friend, Amber (Bluebonnets and Brownies), made a marvelous Gluten-Free Goddess dish—Chicken Tropicale. It was fabulous! Thanks to Amber, Jeanne and I had a filling and delicious lunch!

There were many naturally gluten-free snacks, some of which I didn’t have a chance to taste—chips and salsa (another Amber creation) and some pretty amazing goat cheeses and spreads. It was a food lover’s paradise.

Wonderful baked treats, from the kitchens of some of your favorite bloggers, were scattered across the table looking like they were staged for a professional photo shoot. There were beautifully ornamented sugar cookies made by Jen (My Kitchen Addiction). My son’s girlfriend assures me they tasted as good as they looked. There were perfect—and I mean bakery perfect—Chocolate Chip Cookie Dough Cupcakes from Tara (Smells Like Home). There were cookies, cookies, more cookies, and some beautiful crab cakes (Souffle Bombay). Then there were these. They’re Doughnut Muffins courtesy of Jen from How to: Simplify. These made the crowd go wild. Wild. The room was abuzz (yes, I said abuzz) about these muffins. And, all I was able to do is look at them adoringly from afar.

Before I get to the big reveal you need to go ahead and take a minute to click those links so you can see the goodies. Go ahead. I know there’s quite a few. I can wait. (Insert Jeopardy thinking music here.)

Done? Weren’t they awesome?? I know. I know…they weren’t gluten-free. Well, I like to admire them anyway. I need to do more than admire those Doughnut Muffins, though. I need to have them. And, have them I did.

Not two days after I returned from the Big Summer Potluck I was whipping up a batch of those babies—gluten-free, egg-free, and dairy-free. Let me tell you what, I made a simple sub for each ingredient I couldn’t have and they were good. Authentic Foods Multi-Grain Flour Blend for the flour. EnerG Egg Replacer for the egg. Earth Balance for the butter. Very simple. I didn’t even wait until they had cooled before popping one of those bad boys in my mouth.

It’s such a great feeling to realize we can have some of what we think we’re missing by being gluten-free. It isn’t always going to be that a new recipe needs to be created just for us—although that’s fun, too. Sometimes we can simply sub in gluten-free flour for regular flour and have the end result be something that’s delicious. It’s worth a try, don’t you think?

It worked with these babies so I’m giving them “Two Yums Up”!

Check out Gluten Free Gigi’s variation on these muffins—Jelly Doughnut Muffins!! Beautiful.


Doughnut Muffins

Adapted from How to: Simplify, Doughnut Muffins

Preheat oven to 350 degrees.  Grease the muffin tin because you’re not going to use liners for these babies.

Mix together in a small bowl until frothy and set aside to use later:

1 1/2 teaspoon EnerG Egg Replacer
1 tablespoon warm water

Combine in a medium bowl:

1 3/4 cup gluten-free flour blend (I used Authentic Foods MultiBlend Flour)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

In a separate large bowl stir together:

1/3 cup oil (grapeseed, canola or light olive oil will work well)
3/4 cup sugar
1 egg replacer you made earlier
3/4 cup hemp (or other) milk

Add dry ingredients to the wet ingredients and stir by hand only to combine. My batter was a little lumpy but it worked just fine.

Bake at 350 degrees for 15-20 minutes.


While muffins are baking, melt and place in a small bowl:

1/4 - 1/2 cup Earth Balance

In another small bowl, combine:

1/3 cup sugar
1 tablespoon cinnamon

Shake muffins out of the muffin tin while they’re still hot.

Dip the hot muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Note: I thought the Earth Balance was a little too thick for my preferences. Next time I will brush the Earth Balance over the top half of the muffin and dredge that in the cinnamon sugar mix. Either way these will be delicious!

Also, if you can use eggs and butter go ahead and do it. Use the same measurements—1 egg and 1/4-1/2 cup butter. Live large!


« Honeyed Figs with Roasted Rosemary Goat Cheese | Main | Big Summer Potluck »

Reader Comments (32)

I hope to meet you and these muffins at the next potluck :)

Sep 5, 2010 | Unregistered CommenterJennifer (Savor)

Jenn - It was an easy recipe to convert. I love when that happens!

Gigi - I made them jelly filled this weekend--twice! And, both time for non-GF folks. Well, they're gone now so I guess their pretty cracktastic.

Desi - These come as close to doughnuts as I'll get for awhile--not a big fan of deep frying. Now, if someone wanted to make me some deep fried GF doughnuts I'd be obliged to try one.

Intolerant Chef - Isn't it interesting how we can eat some kinds of cheeses/milk and not others? I'm forever grateful though since I love cheese. Love your blog!

Jennifer - Yay! Can't wait until the next "Potluck". I know they're in the planning stages already. It'll be great to meet you.

Sep 6, 2010 | Registered CommenterNancy Kohler

MUST try these!!!!! They look sensational!

What is earth balance?

Sep 13, 2010 | Unregistered CommenterJilll Rutherford

Ellen - Enjoy!

Jill - So sorry. I usually link to the site but forgot to do so. Earth Balance is a butter replacement made mostly from vegetable oils. I have inserted the link to the site so that you can see the site. Any type of butter or butter replacement should work in this recipe - although I have not tried pureed fruit or vegetable oil so I can't say what kind of result that would yield.

Sep 13, 2010 | Registered CommenterNancy Kohler

These are very similar to a recipe from Fine Cooking magazine. I find the doughnut muffins are even better when made in mini-muffin tins or madeleine pans...there's a better ratio of muffin to cinnamon sugar coating that way. Mmmm.

Nov 29, 2010 | Unregistered CommenterLori

Everyone should try this! These doughnut muffins are deeeelish:) I love how simple this recipe is, and have made it several times. I do make some modifications though; I use slightly lesser sugar(2/3 cups), fill it with blackberry jam, and brush on butter (just like what Nancy recommended).

Yum, I love these little guys. There's a batch with peach filling in the oven right now--like little jelly donuts. (Only they'll actually taste good, unlike that purple donut ooze!)

Amy, Peach filling! Love it. I need to make these again soon. -Nancy

Oct 3, 2012 | Unregistered Commenteramy

Oh. My. Goodness! We have just begun baking GF/V and I have been on a search for something to replace the commercial donuts that the kids used to enjoy! Just made these - still hot, but I had to try a taste! Ha! A taste? I was lucky to get away before my taste buds took over and 'forced' me to eat the whole batch! Thank you!

Naomi -- glad you liked them!

May 31, 2013 | Unregistered CommenterNaomi

Hi, I love the taste of these so much! Finally a donut after two years of having to forgo one of my favourite desserts. However, I live in Calgary Canada and I did this recipe twice and made sure that I had the right amount of milk in the batter (i used almond) but both times they came out like hockey pucks. I still ate them as it has been so long since I enjoyed the donut taste but how did you get yours looking so fluffy and muffin like? Did anyone do any yeast modifications or anything like that? And if so how would you go about it? Do you think the altitude is a factor? My batter is very thick and I did add a quarter of a cup more milk to the second batch but still turned out dense. Any suggestions as I would love to make these for others to eat as well?

PS I make the Quinoa bake on a weekly basis and stew fruit to serve on top of it - my entire family has adopted it even though they are not on the same restrictive gluten free dairy and egg diet that I am on!!!!!

Kathleen, so sorry they didn't turn out well. I've made this recipe many times with perfect results. It has to be the altitude, I think. I've never baked at high altitude so I can't even make any suggestions to help. So sorry. -Nancy

Jul 31, 2013 | Unregistered CommenterKathleen

These are phenomenal! Flavor and texture are outstanding. I am SO grateful to you for your website and recipes. My son has a recent dairy, egg, and gluten allergy and you have helped me re-learn how to bake! :). Thank you!!

Apr 28, 2014 | Unregistered CommenterAja mom

I must be ding something wrong!! For me these came out really dense and chewy, although they did rise. No way could I eat a whole one. I followed the recipe exactly, except I used almond milk not hemp, and I used Jeanne's all purpose gluten free flour blend. Any suggestions? Is there a better flour blend? Thank you for the amazing sharing of your talents and efforts.

Jun 4, 2014 | Unregistered CommenterElise
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