Gluten-Free Breakfast Muffins

Sometimes time is just not on our side, especially during those busy mornings when you want to get a workout in, get to work on time but also prepare a healthy lunch for the work day ahead. I like to pack my lunches the night before, but some days, that just does not happen. This is when these quick and healthy gluten-free breakfast muffins come in handy. They are great to keep on hand for those morning when you do not have time to make breakfast. They are filled with healthy carbohydrates, fibre and fats that will keep you going throughout your busy day. I used a blend of a few different flours as I find that that having more than one type of flour yields a better texture when baking gluten-free. Some of my favorite gluten-free flours to use, which I used in this recipe, are almond flour and chickpea flour. Both those flours mixed with some gluten-free rolled oats and ground flaxseeds make with a perfectly soft but also hearty muffin. Quick note, to ensure that this recipe is completely gluten-free, you will want to check that the oats you are buying are certified gluten-free. Some brands are not, so it is important to keep an eye out for that if you cannot consume gluten. Also, in the picture below, you will see that the bananas I used are very ripe and dark in color. It is important to use very ripe bananas when baking as they will give your muffins a better flavour and lots of natural sweetness.

Now let’s get to it. Here is how I made these delicious gluten-free breakfast muffins:

Preheat your oven to 350F.

In a large bowl, mash the bananas with a fork until it resembles a slightly chunky puree. Next, add in the eggs, avocado oil, maple syrup and vanilla extract.

Whisk until well combined.

Add in the oats, almond flour, chickpea flour, ground flaxseeds, cinnamon, baking soda, baking powder and Himalayan pink salt.

Using a wooden spoon or rubber spatula, stir until well combined.

Stir in the dark chocolate, and the chopped nuts.

Generously spray a muffin pan (12 regular size muffins) with non-stick coconut oil spray. I prefer to simply spray the muffin cups rather than using muffin cup liner as they come out of the pan very easily so I do not see the need for the extra waste.

Divide your batter into 12 muffin cups (about a heaping 1/3 cup of batter per muffin).

For the topping, sprinkle the rolled oats, pumpkin seeds and hemps seeds over the muffins. This part is optional but I personally like the extra crunch and I also think it looks very nice.

Bake in your preheated 350F oven for 25-27 minutes or until a toothpick inserted in the center comes out clean. Mine took exactly 26 minutes.

Let cool in the pan for 5 minutes then remove them from the pan and place on a cooling rack. Once completely cooled, I like to store them in an airtight container at room temperature if I know we will be eating them in the first 48 hours or in the fridge if I want them to stay fresher longer.

Enjoy!

Print

GLUTEN-FREE BREAKFAST MUFFINS

Prep Time 15 minutes

Cook Time 27 minutes

Total Time 42 minutes

Servings 12 muffins

Author Véronique - adashofwholesome.com

Ingredients

• 4 large bananas, very ripe (about 2 cups pureed)
• 2 large eggs
• 1/4 cup avocado oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 cups rolled oats *see note
• 1 cup almond flour
• 1/4 cup chickpea flour
• 1/4 cup ground flaxseeds
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp Himalayan pink salt , or sea salt
• 1/3 cup dark chocolate chips , or chopped dark chocolate
• 1 cup nuts, chopped (I used a mix of pecans, walnuts and pumpkin seeds) *see note

FOR THE TOPPING (optional)

• 1 tbsp rolled oats
• 1 1/2 tbsp pumpkin seeds
• 2 tsp hemp seeds

Instructions

1. Preheat your oven to 350F. 
   

2. In a large bowl, mash the bananas with a fork until it resembles a slightly chunky puree. 

3. Add in the eggs, avocado oil, maple syrup and vanilla extract. Whisk until well combined. 

4. Add in the oats, almond flour, chickpea flour, ground flaxseeds, cinnamon, baking soda, baking powder and Himalayan pink salt. Using a wooden spoon or rubber spatula, stir until well combined. 

5. Stir in the dark chocolate, and the chopped nuts. 

6. Generously spray a muffin pan (12 regular size muffins) with non-stick coconut oil spray. I prefer to simply spray the muffin cups rather than using muffin cup liner as they come out of the pan very easily so I do not see the need for the extra waste.

7. Divide your batter into 12 muffin cups (about a heaping 1/3 cup of batter per muffin).

8. For the topping, sprinkle the rolled oats, pumpkin seeds and hemps seeds over the muffins.

9. Bake in your preheated 350F oven for 25-27 minutes or until a toothpick inserted in the center comes out clean. Mine took exactly 26 minutes. 

10. Let cool in the pan for 5 minutes then remove them from the pan and place on a cooling rack.

11. Once completely cooled, I like to store them in an airtight container at room temperature if I know we will be eating them in the first 48 hours or in the fridge if I want them to stay fresher longer. 

12. Enjoy!

Recipe Notes

• To ensure that this recipe is completely gluten-free, you will want to check that the oats you are buying are certified gluten-free. Some brands are not so it is important to keep an eye out for that if you cannot consume gluten.
• For the nuts, you can use which ever combination you prefer but my personal favorite for these muffins is a mix of pecans, walnuts and pumpkin seeds. ¾ cup was a mix of pecans and walnuts and the last ¼ cup was pumpkin seeds.