Gluten Free Breakfast Muffins

These breakfast muffins are gluten free, so your gut will love you for enjoying them over shop bought versions. As they’re also low in sugar they make the perfect breakfast on the go for busy mums, and are also great lunchbox fillers too.

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150g Gluten free flour (brown rice, potato or shop bought gluten free flour all work well)

100g Gluten free muesli mix (check the label to ensure its low/no sugar)

1 tbsp ground flaxseed

Half a tsp of xanthum gum

2 tsp baking powder

1 tsp ground cinnamon

4 eggs

4 tbsp olive oil

I large banana

50g xylitol

1 tsp vanilla extract

60g dried fruit (I used dried cherries)



Preheat the oven to 190/375 degrees

Line two large muffin tins with muffin cases (makes 12 altogether)

Combine the flour, muesli, flaxseed, xanthum gum, baking powder and ground cinnamon in a bowl

Place the eggs, oil, banana, xylitol and vanilla into a blender and process until completely smooth

Pour the egg mixture into the flour mixture and mix together thoroughly

Spoon the mixture into the muffin cases

Place in the oven for 15-20 minutes until they’ve risen


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