Recipe of the week: Gluten-Free Breakfast Muffins
- Posted on
- By Ares Cuisine
- Posted in A Dash of Wholesome, Breakfast, Gluten-Free, Recipes, Snacks, Vegetarian
- 0
Want to satisfy your midday craving or have a quick breakfast in the morning you can enjoy on the go? Here’s a quick and healthy recipe from A Dash of Wholesome that is not only delicious, but also gluten-free.
Prep Time: 15 minutes | Cook Time: 27 minutes | Total time: 42 minutes | Servings: 12 muffins
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 Toppings (optional)
- 1 tbsp rolled oats
- 1 1/2 tbsp pumpkin seeds
- 2 tsp hemp seeds
Instructions
- Preheat your oven to 350F.
- In a large bowl, mash the bananas with a fork until it resembles a slightly chunky puree.
- 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.
- 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!
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.
For the complete recipe with instructions and pictures, click here!
Comments
Be the first to comment...