Healthy Gluten-Free Breakfast Muffin
I really went all out for this glute-free breakfast muffin. To create a healthy version of a gluten-free breakfast muffin, I swapped almond flour and sweet sorghum flour for basic all-purpose gluten-free flour blend. If you are not familiar with sweet sorghum, this flour is packed with protein, fiber, vitamins and essential minerals and has a mild nutty flavour.
To keep the muffin extra moist, I used extra virgin olive oil, and for sweetness, I added fresh fruit juice, grated carrots and a splash of pure maple syrup. For extra flavour, freshly minced ginger and vanilla are all that was needed. The one ingredient that made this muffin extra light is unsweetened grated coconut. The coconut balances all the flavours, and the muffin tastes almost like a Pina colada.
♥ Choose your fruit in this breakfast muffin!
When it comes to fruit, we all have our favourites. For me, I love fresh apples or pineapple. The good thing about this muffin recipe is that you can add fruit of your choice and any fresh fruit juice you have on hand. This allows you to personalize this dairy-free muffin to your liking or to what you have in your pantry.
Today I used finely chopped apples, but you can use grapes, oranges, pears, pineapple or berries. If you decide to use berries, you will get better results with fresh berries than frozen ones. One thing I would like to mention this recipe makes 16 muffins and not the usual 12, which is good because they are delicious and super addictive!
♥ Why is olive oil healthier to use in healthy breakfast muffin recipes than butter?
First, extra virgin olive oil contains significant amounts of antioxidants, has strong anti-inflammatory properties and is rich in healthy monounsaturated fats. Olive oil is dairy-free, therefore an ideal fat to use in gluten-free muffin recipes for someone that has a dairy intolerance. Olive oil is super easy to use because it is ready to use immediately. When using butter, you often have to wait for it to soften.
My favourite fat in baking is olive oil → because it makes muffins taste better and keeps them moist longer. Check out this Gluten-Free Olive Oil Blueberry and Walnut Muffin recipe! It is one of our more popular breakfast muffins. Gluten-free baked goods tend to dry out faster, but when using olive oil, they stay moist longer. If you haven’t used olive oil in gluten-free muffin recipes, you are missing out because not only the muffins are healthier, they are so good!
*As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details
Leave a Comment
Add a Rating
Best Gluten Free Banana Apple Muffins
For an exceptional treat, these Gluten-Free Banana Apple Muffins with their moist, light and tender texture brimming with apples and sweetened with bananas are not to be missed. Is there anything more tantalizing than sweet muffins spiced with cinnamon? Most sweet snacks are full of sugar and butter, but this dairy-free muffin is packed with […] Read More
Chai-Spiced Cranberry Zucchini Muffins – Gluten-Free
Most flavourful Chai-Spiced Cranberry Zucchini Muffins. I can’t tell you how delicious these gluten-free muffins are. They are moist and light, flavoured with chai spices, and the cranberries add a little tart flavour, making them so good! If you are looking for a way to include healthy zucchini in your diet, adding this squash to […] Read More
Gluten Free Oatmeal Raspberry Muffins
Gluten Free Oatmeal Raspberry Muffin… is possibly my all-time favourite muffin recipe. There is no added fat, refined sugar, dairy or eggs. The muffin is moist with a zesty flavour and subtle texture. Why serve plain oatmeal for breakfast when you can have this wholesome gluten-free oatmeal raspberry muffin. The healthy muffin is packed with […] Read More