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Whole Grain Breakfast Muffins (Gluten Free)
Looking for a gluten free, dairy, egg, and soy free recipe for breakfast? Check out these healthy Whole Grain Breakfast Muffins!
Gluten Free, vegetarian
Course
Breakfast & Brunch
Cuisine
American
Keyword
dairy free muffins, gluten free breakfast muffins, whole grain muffins
Prep Time
15
minutes
minutes
Cook Time
23
minutes
minutes
Total Time
38
minutes
minutes
Servings
12
muffins
Calories
143
kcal
Author
Adapted from Mighty Muffins recipe from Bobs' Red Mill
Ingredients
1
cup
brown rice flour
½
cup
whole 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
Calories:
143
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
115
mg
|
Potassium:
173
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
0
IU
|
Vitamin C:
0.1
mg
|
Calcium:
56
mg
|
Iron:
0.6
mg