Healthy Breakfast Muffins (Gluten-Free)

Healthy Breakfast Muffins (Gluten-Free)

vegan ~ plant-based ~ dairy-free ~ egg-free ~ gluten-free

Makes: 12 Breakfast Muffins
Total Time: 30 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This Healthy Breakfast Muffins (Gluten-Free) version has so much texture! You thought the Healthy Breakfast Muffins were loaded with nuts and seeds? These are super-packed – with more Chia and Sunflower Seeds! This gluten-free version easily stood up to the added seeds. Also, the light brown sugar added in this recipe compliments the sweetness of cinnamon, applesauce, carrots, and orange juice/zest. Just like the last version, these will give you the fuel you need to get your day started. These muffins are nutritious and high in fiber/protein… thanks to the Chia Seeds. Another perfect breakfast item with a cup of coffee or morning tea. Enjoy!

Almond Flour

This gluten-free version uses Almond Flour and Tapioca Flour/Starch. For the Almond Flour, I used unblanched almond flour that is finely ground. I find that Almond Flour is best for baking in gluten-free recipes when coupled with Tapioca Flour. Also, this recipe is baked at a lower temperature (325 degrees F) because of the Almond Flour. Think about how quickly nuts burn if you are toasting them in a pan or in the oven. So, I use the same philosophy here. The Tapioca Flour mixed with the Almond Flour creates the perfect balance, creating the consistency of a regular all-purpose flour. These Healthy Breakfast Muffins are nutty, seedy, and yet fluffy. I really hope you try this one!

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Ingredients:

2 1/2 Almond Flour (unblanched/superfine)

1/2 Cup Tapioca Flour (Tapioca Starch)

1/4 Cup of Flax Meal

1 1/2 Tsp of Baking Powder

1 Tsp of Baking Soda

1/2 Tsp of Salt

1 Tsp of Cinnamon

1/2 Cup of Light Brown Sugar

Zest of 1 Orange

1/2 Cup of Orange Juice (if using fresh oranges juice – juice 2 Fresh Oranges)

1/4 Cup of Coconut Oil, melted

3/4 Cup of Applesauce, unsweetened

1 Tsp of Vanilla Extract

1/3 Cup of Sunflower Seeds (hulled/roasted)

1/3 Cup of Chia Seeds

1/2 Cup of Walnuts, chopped

2 Small to Medium Carrots, grated finely

Directions:

-Preheat oven 325 degrees F. Line your cupcake/muffin tin with a cupcake liner. Or you can spray with a non-stick spray.

-In a medium to large mixing bowl, add dry ingredients: Almond Flour, Tapioca Flour (Starch), Flax meal, Baking Powder, Baking Soda, Salt, Cinnamon, and Light Brown Sugar. Whisk the ingredients together to combine.

-To this bowl, add the wet ingredients: Orange Zest, Orange Juice, Coconut Oil, Applesauce, and Vanilla Extract. Mix together well to combine with a silicon spatula or spoon.

-Next, add the Sunflower Seeds, Chia Seeds, Walnuts, and grated Carrots. Mix again to incorporate.

-Fill each muffin (cupcake) liner with enough batter to evenly distribute. There should be enough batter to fill each muffin to the top for 12 muffins.

-Bake at 325 degrees for 20 minutes. You can test with a toothpick, which should come out clean.
-Enjoy!

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