Baking Breakfast gluten-free Muffins

Easy Power-packed Breakfast Muffins (that happen to be gluten-free)

These awesome, power-packed breakfast muffins are made with almond flour/meal, oats, carrots, and zucchini -- which means they're gluten-free and healthy-ish without tasting like it.

These awesome, power-packed breakfast muffins are made with almond flour/meal, oats, carrots, and zucchini — which means they’re gluten-free and healthy-ish without tasting like it. I’ve been making them for years, and instead of sharing the recipe piecemeal, it’s high time I posted it here. (I’ve put it off in part because, well, they’re a little homely).

Easy Gluten-free Breakfast Muffins

There’s a lot to like about these muffins: they’re satisfying as a breakfast replacement (lots of protein in the almond meal), they’re a great grab-and-go snack, they’re reasonably healthy, they’re pretty easy to whip up (especially if you have a food processor), they freeze really well, and, most importantly, they’re actually good.

I typically make a double batch and freeze most of them in quart-sized ziplocks (4 per bag), then I can pull them out and have breakfast/mid-morning snack for a couple of days. They take maybe an hour to whip up, so it’s a great recipe to add to your meal-prep rotation.

Of note: probably because of the veggie content, they don’t last well at room temperature for more than four or five days. They go a bit tangy when they’ve been sitting around too long (a lesson learned many times).

I’ve tried a few different variations with limited success:

  • Using egg whites instead of whole eggs somewhat negatively affects the texture, though they do still cohere.
  • Using margarine (an accident when I sent someone else to the store) didn’t make an noticeable flavor difference, so could easily be substituted. I haven’t tried making them with coconut oil, but that could probably work to make a paleo version.
  • I’ve tinkered around with adding some molasses to the maple syrup, but that was mostly not worthwhile. It messed with a texture and didn’t do much to enhance the flavor.
  • You can play with the spices — generally sticking to the gingerbread/pumpkin spice family. Though, overall, I haven’t really noticed a lot of difference unless I’m out of/low on cinnamon. I subbed a teaspoon of allspice when I ran out of cinnamon, and that tasted pretty good.
  • I accidentally left out the vanilla once, and they didn’t taste as good.
  • Make sure to thoroughly mix the wet ingredients/shredded veggies. Once or twice I’ve ended up with a biteful of mostly zucchini, and it wasn’t pleasant.

Easy Gluten-free Breakfast Muffins in the tin

Power-packed Breakfast Muffins (adapted from Run Fast, Eat Slow)

  • 2 cups almond meal
  • 1 cup old-fashioned oats
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts (pecans also work well)
  • 1/2 cup dried fruit (I really like to use currants because they’re small and distribute well, but any dried fruit will work)
  • 3 eggs
  • 1 cup shredded zucchini (about 1, medium/small zucchini)
  • 1 cup shredded carrots
  • 6 Tablespoons butter, melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla

(makes 12 standard-size muffins)

*To shred the veggies, I typically use the grater plate in my food processor. The shreds are a bit larger, but they mix in just fine. You can also use the medium or small sides of a box grater, this just takes more time. Peel the zucchini before shredding it.

Preheat your oven to 350° F, and line a standard-sized muffin tin with liners.

In a large bowl, combine all the dry ingredients: almond meal, oats, cinnamon, nutmeg, baking soda, nuts, dried fruit. Mix to distribute the spices and nuts/fruit.

In a medium bowl, combine all the wet ingredients: eggs, zucchini, carrots, butter, maple syrup, vanilla.

Add the wet ingredients to the dry ingredients and mix well. Scoop into prepared muffin tins. These muffins don’t rise a whole lot, so it’s ok to fill the cups up to the top/mound things a bit. The recipe makes exactly 12 muffins, though sometimes they’re a bit heaping (depending on how closely I measured the veggies and fruit/nut add-ins).

Bake for 25-30 minutes – until tops are golden and they look baked on top. There’s a pretty wide baking range here because they’re really moist, and sometimes the baking time varies depending on the liquid in the veggies. They’ll start to dry out if you over-bake them, but they’ll still be totally edible.

Note: in the hopes of some (far off) day being able to quit my day job, this post contains affiliate links. I only link to things I actually recommend, and I might earn a commission if you end up buying something. That would be cool, but no worries if it’s not your thing.


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