Who would have thought a gluten free muffin recipe, full of so much colour and nourishment! Coming up with these guys was a dream. Looking in the fridge there were berries for days after I had recently taken a trip to the markets and found a purveyor selling 2 large puniest for $3… I had to make sure the sign was written correctly… making my smile even bigger this was game on in my opinion 🙂
You lovely people have asked for more breakfast healthy sweet options and so thank you for inspiring me. After looking in that fridge and having some remaining coconut and almond flour, Muffins had to be the way to go… But I wanted not just do you your regular “mix it all in situation”. I wanted to make the tops look like that granola breakfast crunch that wants us to always carry a spoon in our pocket.
Well the site of these are enough to want to take a bite through your phone, computer or whatever modern age device you love working with… From the top down you get layers of flavours like nothing else and then you finish with that soft muffin-cake love we have grown so fond of.
Like all baking it is that simple process of wet into dry, bake and finish with your toppings. If you have kids these are perfect to let them decorate. If you are with your girls after a beach day get them all around to enjoy. If your a gym goer like me and want something before that workout, add a little natural protein powder to them. These winners are Dairy Free too, there are a variety of almond milks out there which offer a great plant base switch. I prefer So Good and it honestly comes down to the taste. Unsweetened so its much better for you the nuttier taste is naturally sweet an is like having those addictive almonds circulating your moth 🙂
Get involved with this super easy Gluten Free Muffin Recipe my friends!
Prep Time: 10 minutes
Cook Time: 15 minutes
Health Facts: These fun morning starters are gluten free meaning they wont have harmful affects on your intestinal tract. Coconut Oil contains Medium Chain Triglycerides which promote thyroid activation and in turn fat metabolism
Gluten Free Muffin Recipe
1/3 Cup Coconut Oil
1/2 Cup Coconut Sugar \
1 Banana, mashed
1 Cup Almond Milk (Always go with unsweetened, I like So Good)
2 Cups Gluten Free Flour
2 tsp Baking Powder
2 tsp cinnamon
Pinch of salt
1/2 Cup Blueberries
- Preheat oven to 205 Degrees C (400 Degrees F). In one bowl whisk your egg and mix in the Coconut oil, coconut sugar, banana and almond milk.
- In another bowl combing your flour, baking powder, cinnamon & salt. Create a well in the centre and mix pour the wet ingredients into the dry before folding in the blueberries.
- If it is a little dry add a little more almond milk before greasing a muffin tin and using two spoons distributing the mix into each muffin mould.
- Bake for 12-15 minutes or until golden, before topping with yoghurt, almond butter, granola and strawberries… serious wins!!!
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