These gluten-free breakfast muffins don't sacrifice flavor or texture
If your child loved to eat muffins in the morning before they were diagnosed with celiac or a gluten sensitivity, don't worry!
You can all still enjoy muffins without sacrificing flavor or texture. A lot of muffin recipes work nicely with gluten-free flour mixtures, or other replacement flours, such as almond flour. This cinnamon date breakfast muffin recipe uses Bob's Red Mill almond flour, and the bananas and maple syrup included provide a moist texture.
You can also incorporate any add-ins you'd like. We recommend walnuts, chocolate chips, raisins, cranberries, or citrus zest for a little brightness.
- 1-3/4 cups almond flour
- 3/4 cup Attune Foods Gluten-Free Crispy Brown Rice Cereal
- 1/2 cup coconut flakes
- 1-1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp cinnamon
- 2 tsp pure maple syrup
- 1 cup date pieces or date crumbles
- 2 medium ripe bananas
- 3 medium eggs
- 1 tsp apple cider vinegar
- 1/4 cup canola oil
- 1/2 cup soy milk
- Preheat oven to 350°F.
- In a food processor, blend the brown rice cereal and coconut flakes into a fine consistency. Place the blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.
- In the food processor, place the dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until the dates are fully combined with the liquid.
- Mix the wet mixture into the dry ingredients until thoroughly combined. Using an ice cream scoop, place portioned scoops into a paper-lined muffin tin.
- Bake for 22-26 minutes, depending on your oven. Let muffins cool on a wire rack.
Makes 12 muffins
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