Moist and Flavorful Breakfast Muffins - Gluten Free, Top 8 Free
These muffins are so moist, dense, and rich with flavor. They contain are not overly sweet and can be made with brown sugar or maple syrup. Oat flour is a very flavorful flour that has a similar texture to wheat, and works so well in baked goods. Feedback from readers conclusively told me that oat flour on its own is a bit too gummy in the mouth. So I have gone back and re-assessed this recipe, adding a gluten free flour blend into the mix, and tweaking all of the other ingredients to ensure it is balanced and consistent every time.
This recipe can easily be made the morning of, as it requires just one bowl and no special tools. The basic batter is versatile, so you can add any flavor combination of your choosing, or just enjoy them plain. I have provided some of my favorite flavorings below.
Here I have made them with allergy safe cocoa and chocolate chunks, but you can make your gluten free and top allergen free breakfast muffins with other flavorings such as apple cinnamon, or mixed seeds.
Moist and Flavorful Breakfast Muffins - Gluten Free, Top 8 Free
Be sure to read my post about 70 Food Allergy Aware Brands to Know.
Watch my quick video to learn how to make oat flour at home
The texture of these gluten free muffins is so light and tender
Ingredients for Moist and Flavorful Breakfast Muffins - Gluten Free, Top 8 Free
1 1/3 cups unsweetened applesauce or mashed banana
1/4 cup + 2 tbsp. avocado or coconut oil
1/2 cup brown sugar or maple syrup
1/4 tsp salt
1/4 cup water
1 tbsp. cider vinegar
1 cups purity protocol gluten free oat flour
1 cup your choice of allergy safe gluten free flour blend (I used Gerb’s)
2 tsp baking powder
1 tsp baking soda
Some of my favorite flavor options:
Chocolate chip: add 1/3 cup mini Enjoy Life chocolate chips or chunks
Banana: replace applesauce with 2 ripe bananas
Double chocolate: add 1/4 cup of cocoa powder and 1/3 cup Enjoy Life chocolate chunks
Apple cinnamon: fold in 1 tsp ground cinnamon and one apple, peeled, cored, and diced
Multi-seed: add 1/4 cup hulled sunflower seeds, 1/4 cup shelled pumpkin seeds, 2 tbsp black chia seeds, 2 tbsp sesame seeds, and 1 tbsp poppy seeds
This recipe makes 9 large muffins, and they can be individually frozen once baked and cooled, so you can have breakfast or snacks ready in your freezer.
How to make Moist and Flavorful Breakfast Muffins - Gluten Free, Top 8 Free
Preheat the oven to 375F and line a muffin tray with paper muffin cups.
In a large bowl, whisk together the applesauce or banana, oil, brown sugar or maple syrup, salt, water, and vinegar.
Add the flours, cocoa powder (if making them chocolate), baking powder, and baking soda and mix well.
Fold in any desired flavor additions, such as chocolate, apple chunks, or seeds.
Line a muffin tray with 9 large muffin cups. Evenly distribute the batter into the muffin cups.
Bake for 15 - 18 minutes, or until a toothpick inserted in the center comes out clean.
Makes 9 large muffins
Looking for other quick and cheerful top allergy friendly recipes? Look no further than my Fruit & Seed Chocolate Bars:
Whenever I redo photos, I always keep the old one in the post because I I’m weird like that! This photo was taken during the first wave of quarantine and it shows.
