Gluten-Free Sunflower Muffins

These ultimate gluten-free sunflower muffins are pure sunshine in a liner. Perfect for households avoiding dairy, nuts, or soy—and where seeds are safely on the menu—they deliver a beautifully moist texture in every single bite.

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There is something incredibly comforting about a warm muffin fresh out of the oven, but when you are navigating a gluten-free lifestyle—or managing food allergies—finding that perfect, soft texture can feel like a challenge. Many alternative milks on the market rely heavily on nuts, soy, or coconut, which don’t always cut it for allergen-safe baking or smooth flavor profiles.

That is exactly why I am so excited to share today’s recipe. These muffins feature a secret weapon that has completely transformed my allergy-friendly baking lineup: Lattini Unsweetened Sunflower Milk.

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Why Sunflower Milk is the New Baking Essential

For those who are able to enjoy seeds, introducing sunflower milk to your routine can be a serious kitchen game-changer. Here is why it deserves a permanent spot in your fridge:

• An Excellent Alternative for Nut & Dairy Allergies: If seeds are safe for you, sunflower milk is a fantastic choice when you need to avoid dairy, tree nuts, peanuts, soy, or gluten without compromising on texture.

• Naturally Rich & Creamy: Unlike some watery milk alternatives, sunflower milk possesses a gorgeous, velvety consistency. It brings a perfect, tender crumb to gluten-free baked goods without altering the flavor profile.

• Nutritional Powerhouse: Sunflower seeds are packed with essential vitamins and minerals. Using sunflower milk introduces an extra boost of Vitamin E, healthy fats, and plant-based nutrition directly into your morning routine.

  
  

Pairing Lattini Sunflower Milk with sunflower seed oil (or olive oil) creates a beautiful harmony of ingredients that ensures these gluten-free muffins stay delightfully moist and fluffy—never dry or crumbly.

Let's head to the kitchen and bake a batch of pure sunshine!

Gluten-Free Sunflower Muffins

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Ingredients

• 1 cup gluten-free all-purpose flour

• ¾ cup oat flour

• 1 teaspoon baking soda

• ½ teaspoon cream of tartar

• ½ teaspoon corn-free baking powder

• ¼ teaspoon salt

• ½ cup sunflower seed oil or olive oil

• 2 eggs

• ¼ cup Lattini Sunflower Milk

• 1 teaspoon vanilla paste or extract

Optional Add-Ins:

• 2 tablespoons chai seeds

• Cran-raisins

• Pumpkin Seeds for topping

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Directions

1. Preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper liners, or lightly grease the cups with a little bit of sunflower oil.

2. In a large mixing bowl or a stand mixer with a paddle attachment, combine the gluten-free flour, oat flour, baking soda, cream of tartar, baking powder, and salt until completely uniform and free of lumps.

3. Add the wet ingredients to the bowl, and gently fold everything together. If using a stand mixer, pulse the mixer on low speed to gently fold everything together before turning it on to medium speed. Mix until the flour is thoroughly incorporated. Be careful not to over-mix.

4. If you are using them, gently fold the chia seeds and cran-raisins into the muffin batter until they are evenly distributed.

5. Divide the batter evenly among the 12 prepared muffin cups (they should be about 3/4 full). If desired, generously sprinkle the tops of the batter with pumpkin seeds for an extra crunch.

6. Bake in the preheated oven for 18 to 20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

7. Remove the tin from the oven and let the muffins sit for 5 minutes. Transfer them to a wire cooling rack to finish cooling completely. Enjoy warm or save them for easy weekday breakfasts!