Gluten Free Breakfast Muffins
Nourishing and filling muffins for on-the-go.
Servings 6
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, apple cider vinegar and vanilla.
- Add wet ingredients to dry ingredients and mix to combine.
- Stir through peeled and chopped apple.
- 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
Variations:
- For an extra pop of sweetness stir through dried cranberries (preservative free)
- For a fresh citrus flavour add orange zest to batter.