Gluten Free Breakfast Muffins

By , On June 4th, 2013, In: Breakfast, Dairy Free, Egg Free, Nut Free, Paleo/Grain Free, Sweets, Vegan, Videos

Home » Breakfast » Gluten Free Breakfast Muffins


  • 1/2 Cup Quinoa Flakes
  • 2-3 Bananas
  • 1/2 Cup - 1 Cup Dark Chocolate Chips
  • 1 Cup Golden Flax
  • 1/2 Cup Coconut Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 - 1.5 Cups Almond or Coconut Milk
  • 2 teaspoon Vanilla Extract
  • *video says 1 tble ok too
  • 2 teaspoon Almond Extract (omit for nut free)
  • *video says 1 tble ok too
  • 3 Tablespoons Coconut Oil
  • Sucanat

[vimeo id=”65255924″ width=”620″ height=”360″]

Video Directions (transcribed)

Good morning and welcome to my mamaliscious kitchen.  I’m going to share with you a gluten free breakfast muffin.  I came back from working out and I feel like I want something heavy that will fill my belly, as well as something sweet.

This gluten free and dairy free breakfast muffin is going to be delicious and packed with nutrition.  I know I sound like a broken record, but I have to keep my word on that.


I bake these muffins in my convection oven at 350 for 25 min but when I use regular bake I notice the inside is softer. Convection has an even distribution of heat and therefor bakes evenly. If you use regular bake you should cook longer and let them cool a good 15-20 min so that they set.

Basically, the ingredients that you are going to need are:

1/2 cup of quinoa flakes.  You probably have heard of quinoa, (it looks like a grain but it is not) they are tiny small little round beads.  This is actually going to be in your cereal section and it is actual quinoa flakes.  Now, quinoa dates back about 5000 years ago and was highly used in South America.  It is packed with some protein and some great minerals and nutrients, so its an awesome alternative for a hot breakfast cereal as well as a grain that is gluten free.

Our next ingredient is going to be 1 cup of golden flax.  Flax has a lot of nutrition in it too.  I’m sure you have already heard me say the amount of protein and the fibers and all of the good omegas that the flax has to offer.  You can see that it is ground up kind of like flour here.  Again, I like to grind it up ahead of time and keep it in the freezer so that whenever I may need it, it’s readily available.

Your third ingredient that you’re going to use is one of my favorite gluten free flours.  That’s coconut flour.  you can find these ingredients in most of your markets.  The health food stores, of course, will have them.  Coconut flour tends to be very dense so you want to be careful when you incorporate it into any type of recipe because it will suck up all of the liquid.  That’s why i tend to use a little bit more liquid in this recipe.


Many of you have made these your own by adding cranberries and nuts! One of our readers added shredded apple and cinnamon. These are a staple item for breakfast at our house and I often heat them in the toaster and add butter.

So, you have a 1/2 cup of coconut flour, which has an amazing amount of fiber and a little bit of protein in it too.

Next, you are going to need 2 teaspoons of baking powder and you want to make sure that it is aluminum free.

You will need 1 teaspoon of baking soda.

You are going to mix and incorporate the dry ingredients together and then you’re going to add the wet ingredients.

What makes this muffin sweet is bananas, of course.  So, you’re going to use 2 good-sized bananas.

You’re also going to add about 1 cup – 1.5 cups of your almond milk, or you can use coconut milk, rice milk, whatever milk of your choice.  You could even use water if you like.  When I get these alternatives to cow’s milk, I try to make sure I look at the ingredients to make sure there aren’t any extra added sugars.  I like to be in control of the sugar.

Then, you’re going to do 1 tablespoon of vanilla and 1 tablespoon of almond extract.  I feel like the almond extract in this recipe gives it the very unique flavor that it has.

Lastly, you’re going to use 3 tablespoons of coconut oil.  That will help keep everything moist.  Then you can add either a half cup of chocolate chips or some dried fruit.  I happen to be a chocolate lover, so I’ve added a half cup of dark chocolate chips, and a half cup is all you really need, especially for a breakfast muffin.

After you have incorporated all of the ingredients, you’re going to get a pretty nice consistency of the mixture.  If you want it to be a little bit of a liquid, you can add another 1/4 cup to 1/2 cup of the almond milk.

After you have filled up your muffin tins, you have your oven preheated and ready to go at 350, you are going to cook these muffins for about 25 minutes.

Another little secret I want to share with you is sucanat.  Sucanat is an alternative to white sugar and it has a coloring almost like brown sugar, however, it’s not shiny.  It’s really not refined like most of your sugars are.  I like to sprinkle a little bit on top.  It gives it that extra sweetness.  The kids love it, especially the first bite always tastes so good, especially when they come right out of the oven.

Another little secret that i want to share with you really quickly is I like to use the brown muffin baking cups.  They’re not bleached.  Why do I want to put any kind of chemicals in my system if I don’t have to.

Here we go.  We’re going to put them in the over at 350 for about 25 minutes.

I hope that you enjoy them, and remember…  Cook With Passion!

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2 Comments on "Gluten Free Breakfast Muffins"

  1. Lori Dunham September 30, 2013 at 2:13 pm - Reply

    Made these muffins for the second time. Love having my morning muffins and knowing its okay to have seconds.

    Thank you Dawn. You are making eating enjoyable once again

    • Dawn Rofrano September 30, 2013 at 9:01 pm - Reply

      Glad you are enjoying this recipe Lori! It still is my go to muffin recipe! In fact I have some really ripe bananas begging to be part of this recipe.

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