Healthy Gluten-Free Breakfast Muffin

Published on Mar 10, 2020

  by   Kristina Stosek

4 reviews

Prep Time: 15 minutes Cook Time: 30 minutes Serves: 16
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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.

overview of healthy breakfast muffins, gluten free

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. 

The fruit for healthy gluten free 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 so good!


bottle of olive oil

Olive Oil vs Butter in Muffin Recipes

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 moist with a tender crumb.

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