Gluten-Free Breakfast Muffins: 7 Irresistible Variations
Delicious gluten-free muffins perfect for breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil
- 4 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk eggs, honey, and melted coconut oil.
- Combine the wet and dry ingredients.
- Fold in the blueberries.
- Pour the batter into a muffin tin.
- Bake for 20-25 minutes or until golden brown.
Notes
- Store in an airtight container.
- Can substitute blueberries with other fruits.
- Great for meal prep.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg