Looking for a gluten free, dairy, egg, and soy free recipe for breakfast? Check out these healthy Whole Grain Breakfast Muffins!
These gluten free Whole Grain Breakfast Muffins are healthy and super moist! I adapted this recipe from the Bob’s Red Mill Mighty Muffins recipe, making these muffins whole grain and lower in sugar (and free of cane sugar). Enjoy!

Whole Grain Breakfast Muffins (Gluten Free)
Ingredients
- 1 cup brown rice flour
- ½ cup Authentic Foods superfine sorghum flour or more brown rice flour
- ¼ cup flax seed meal or chia seed meal
- ⅔ cup Mighty Tasty GF Hot Cereal Bob’s Red Mill
- ¼ cup Stevia in the Raw powder
- 1 Tablespoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 3 Tablespoon honey
- ½ cup applesauce
- 1 ½ cup non-dairy milk of choice
- 2 Tablespoon coconut oil melted
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 F.
- Spray muffin tin or use muffin papers. These muffins stick to papers; foil muffin liners come off much easier.
- Mix together dry ingredients.
- In a separate bowl, mix together wet ingredients. It helps to warm the milk a bit the honey can mix in well.
- Add wet ingredients to the dry ingredients and combine well.
- Divide batter evenly between the 12 muffin tins (filling almost completely full) and bake for 22-25 minutes, checking doneness with a toothpick.
- Cool completely before removing papers (if using). I recommend the foil liners because they come off the muffin easily.
Nutrition

Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.
Thank you both!
these sound simply delicious 😀
These look so good an wholesome! Definitly something that would fill me up!