Recipe of the week: Gluten-Free Breakfast Muffins

Recipe of the week: Gluten-Free Breakfast Muffins

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


  • 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


  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.

For the complete recipe with instructions and pictures, click here


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*These recipes are not a creation of Ares Cuisine, they are a creation of A Dash of Wholesome (including the photos).


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