My Famous Gluten Free Breakfast Muffins
Venice, CA

I’ve been sharing my “famous” gluten free breakfast muffins on instastory and a ton of you have been asking for the recipe – so here it is!  I adapted these muffins after a LOT of trial and error – mostly error LOL – that left me feeling frustrated and like I would never be able to perfect it, BUT I finally did!  These muffins have ZERO refined sugar, gluten or dairy.  You can make them vegan as well and replace the 1 egg with 1 tablespoon of flax seed meal and 2 1/2 tablespoons of water, but I personally think the texture comes out better with an egg.  Growing up, my mom would make us a big batch of chocolate chip muffins, and then throw them in the freezer to have for the week.  My sister and I would pop one in the microwave for 30 seconds and dash out the door to school if we didn’t have time to make a proper breakfast.  Muffins are such a comfort food for me and I love being able to have one in the morning or as a snack in the afternoon – without any guilt.  I try to eat gluten free 99.9% of the time and notice it really helps with inflammation.  If I do have gluten, my face immediately puffs up and I just feel swollen everywhere (to the point where my rings won’t even fit on my fingers!)  It sucks and trust me, I LIVE for late night NYC pizza (FYI Rubirosa in Nolita makes a mean gluten free pizza!!!!), but I just feel better when I don’t have it so I am more mindful now when I eat out.  My famous muffin recipe can be tweaked and adapted according to your likes and dislikes so feel free to add chia, coconut flakes, sunflower seeds or anything else that strikes your fancy.  It’s a great base recipe and I think it’s always fun to play with different ingredients that you’re craving at any given time.  I’m so excited to share that this week’s giveaway is something that everyone will love and use… a $500 gift card to Whole Foods!  To enter, simply sign up for my newsletter and comment below “Signed up!”  For an extra submission, comment on my muffin Instagram post saying “Signed up!”  Good luck! ;)

Gluten Free Breakfast Muffins
1 cup almond flour
1 cup gluten free oats (you can replace with another cup of almond flour if you don’t eat oats)
2 tablespoons melted coconut oil (you can sub olive oil if you don’t have coconut oil)
2 tablespoons almond milk
1 tablespoon fresh lemon juice
1/2 cup shredded zucchini OR canned pumpkin puree depending on what flavor you want (I puree my zucchini in a Vitamix beforehand)
2 tablespoons cacao powder
1 egg
2-3 tablespoons of coconut nectar or honey (depending on how sweet you want it)
1/2 tsp vanilla extract
1/2 tsp baking soda
1/8 tsp salt (I prefer pink Himalayan)
1/4 cup dairy free chocolate chips
Optional: 1 scoop of collagen powder or 2 tablespoons of flax meal

Mix all liquid ingredients together including the zucchini OR pumpkin puree (choose one, not both.)  Then mix all dry ingredients together.  Add the dry ingredients to the wet ingredients and slowly combine with a spatula (don’t over mix.)  Place muffin cups in a muffin tin and fill each about 2/3 full.  Bake at 350 degrees for about 20 minutes then let cool.  This recipe makes about 6 muffins so if you want more – double it!  ENJOY!

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Cake plates // Muffins tin // Muffin cups // Measuring cups // Dish towels
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