Gluten Free Breakfast Muffins
This recipe is perfect for a quick grab-and-go breakfast for busy mornings and is also a nourishing snack. Made with all natural gluten free ingredients, and specifically ingredients to sustain energy levels and keep you fuller longer.
Recipe Tips:
- The recipe makes 6. If you want to batch bake ahead, you can freeze these muffins. Double the batch to make more.
- You can swap any fruit of choice into these muffins depending on what you have available. Such as blueberries, strawberries or even dried cranberries.
Ingredients:
To make these Gluten Free Breakfast Muffins you will need:
- Almond flour (this flour is used as it is naturally gluten free but also provides a good source of nutrients including plant based protein and health fats)
- Eggs (these help to bind but also provide a source of protein)
- Natural sweetener (choose a liquid such as maple syrup or honey and best to avoid artificial sweeteners)
- Apple (or seasonal fruit)
Nutrition Tips:
- The combination of almond meal and eggs together provide a source of protein and healthy fats. These macronutrients help to keep you fuller longer and support steady blood sugar levels, helping to reduce sugar cravings and energy crashes.
Dietary Notes:
This recipe is naturally:
- Gluten free
- Dairy free
- Preservative free (if adding dried fruit choose organic or preservative free)
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Gluten Free Breakfast Muffins Recipe:
Gluten Free Breakfast Muffins
Ingredients
- 1.5 cups almond meal /(blanched almond flour)
- 1.5 tsp baking powder
- 1/2 tsp cinnamon chopped
- pinch sea salt
- 3 eggs room temperature
- 1/4 cup maple syrup or honey or liquid natural sweetener equivalent
- 1 tbsp coconut oil liquid
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 large apple peeled and chopped
- 1 extra apple thinly sliced
- 1/4 walnuts chopped
To serve
- yoghurt of choice (use coconut yoghurt for dairy free)
Instructions
- Pre-heat oven to 175°C. Line a 12-whole muffin pan with baking liners.
- Mix dry ingredients almond meal, baking powder, cinnamon and salt.
- In a separate bowl whisk together eggs, maple syrup, coconut oil and vanilla.
- Add wet ingredients to dry ingredients and mix to combine.
- Spoon the batter into the muffin tray.
- Top each muffin with a few slices of apple and sprinkle with walnuts.
- Bake in oven for 30-35 minutes or until the cooked through and golden brown on top.
- Allow to cool. Serve warmed with a dollop of yoghurt (optional). Best serve warmed if making these ahead.
Notes
- For an extra pop of sweetness stir through dried cranberries (preservative free)
- For a fresh citrus flavour add orange zest to batter.
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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons.
Hi , Could you please tell me what amount of Almond flour to use as the recipe says 1? Thank you
Hi there, 1.5 cups almond meal 🙂