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gluten free breakfast muffins

Gluten-Free Breakfast Muffins Recipe

Avatar for Becky Terrell
This is my favourite way to start the day with a delicious, freshly baked gluten-free breakfast muffin that not only tantalizes your taste buds but also caters to your dietary needs.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine English
Servings 6 Muffins
Calories 206 kcal

Equipment

Ingredients
 
 

  • 125 g Gluten-free self-raising flour
  • 1 tsp Baking powder
  • 50 g Soft brown sugar
  • 1 tbsp Sultanas
  • 1 Ripe banana
  • 1 tbsp Pumpkin seeds or flaked almonds
  • 1 Egg
  • 1 tbsp Milk
  • 50 ml Vegetable oil

Instructions
 

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

Nutrition

Calories: 206kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 85mgPotassium: 126mgFiber: 3gSugar: 12gVitamin A: 57IUVitamin C: 2mgCalcium: 71mgIron: 1mg
Keyword muffin
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