Gluten Free Breakfast Muffins Recipe

by Becky | Last updated 28th January, 2019 | Posted in Gluten Free Recipes

These muffins are quick and easy to make. They are great for breakfast to 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.

This recipe makes 6-7 muffins.

gluten free muffins

What do you need?

  • 125 g ( 4.5 ounces) Gluten-Free self-raising flour.

  • 1 tsp baking powder.

  • 50 g ( 2 ounces) 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.

What do you do?

  1. Heat oven to 180 c or Gas 4.

  2. In a bowl mix together the flour, baking powder, sugar, sultanas.

  3. Add mashed banana, 2 fl oz oil, a beaten egg, and milk.

  4. Mix together well.

  5. Divide 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.