Gluten Free Breakfast Muffins Recipe

These gluten free breakfast muffins are quick and easy to make. They are great for breakfast warm, straight from the oven. The banana and oil keep the muffin moist and the pumpkin seeds give it a gentle crunch.

I serve with fruit and yoghurt but they are just as nice on their own. Delicious.

If you enjoyed my gluten free breakfast muffins then check out my Gluten Free Sweet Potato Muffins Recipe

Gluten Free Breakfast Muffins Recipe

Are you ready to check out my gluten free breakfast muffins? Then let’s go.

Ingredients- What do you need?

• 125 g (4.5oz) Gluten-Free self-raising flour.
• 1 tsp baking powder.
• 50 g (2oz) soft brown sugar.
• 1 tablespoon sultanas.
• 1 ripe banana.
• 1 tablespoon pumpkin seeds or flaked almonds.
• 1 egg.
• 1 tablespoon milk.
• 50 ml (2 fl oz) vegetable oil.

Instructions- What do you do?

1. Heat oven to 180 c or (Gas 4).
2. In a bowl mix together the flour, baking powder, sugar, and sultanas.
3. Add mashed banana, 2 fl oz oil, a beaten egg, and milk.
4. Mix well.
5. Divide the mixture into six muffin cases.
6. Sprinkle tops with pumpkin seeds or flaked almonds.
7. Bake for 15-20 minutes on 180c or (Gas 4).

Gluten Free Breakfast Muffins Tips:

Avoid Cross-Contamination

If you’re preparing these muffins in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.