Breakfast Muffins (Gluten Free, Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Breakfast Muffins.

These muffins give you a great boost to start your day with energy from the oats and banana. These can be made in large batches and frozen until needed.

What is your favourite breakfast muffin recipe, or did you try this with an ingredients variation, let me know in the comments box below!

Other Breakfast Ideas

If you like this recipe for Gluten and Dairy Free Breakfast Muffins then you might like to try one of my other breakfast recipes:

• Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten & Dairy Free)
• Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten & Dairy Free)
• Start the day with pancakes Vegan Banana Pancakes (Gluten & Dairy Free)
• Try a firm favourite with Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Breakfast Muffins (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Breakfast Recipe Keys: Dairy Free Gluten Free

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 10

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 eggs
• 90 ml sunflower or olive oil
• 100 g apple sauce/ pureed stewed apples
• 1 banana
• 4 tbsp honey
• 200 g gluten free self raising flour
• 3 tbsp brown sugar
• 1 tsp cinnamon
• ¹⁄₂ tsp nutmeg
• 4 tbsp gluten free porridge oats (optional)
• 60 g sultanas

Instructions

1. Preheat the oven to 180 oC and line a muffin tray with paper cases
2. Whisk the eggs together in a large bowl
3. Beat in the oil, apple sauce, mashed banana and honey
4. Add the flour, cinnamon, nutmeg and porridge oats
5. Mix until you have a runny batter
6. Stir in the sultanas
7. Three quarter fill each of the paper cases with the batter
8. Bake for 30 minutes in the middle of the oven

Keywords: gluten free breakfast muffins