Healthy Shakes

3 Healthy Gluten Free Muffin Recipes



Watch My “Better Than Takeout” Series on The Food Network YouTube Channel Here:
Click here to SUBSCRIBE:

*Brand New* Healthy Meal Plan 2018 eBook Available Now:

More Gluten Free Breakfast Recipes:
Gluten Free Dessert Recipes:
Healthy Breakfast Recipes:
Healthy Lunch Recipes:
Healthy Dinner Recipes:
Healthy Snack Recipes:

Frequently Used & Favorite Items:

Facebook:
Twitter:
Instagram:
Pinterest:
Blog:

Purchase my eBooks here:
Healthy Meal Plan 2017 eBook Available Now:
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*:
*NEW* 30 Days of Smoothies:
Meal Prep Made Easy eBook | Menus 1-6:
Meal Prep Made Easy eBook | Menus 7 -12:
Meal Prep Made Easy eBook | Menus 13 -18:
Dinner Made Easy:
5 Weeks of Healthy Meal Prep:
Made with Love Holiday Recipes:

Muffin Base
2 cup ground oats
1/4 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
Sea salt to taste
2 eggs
1/2 cup milk
1/2 cup melted butter or coconut oil

Western Muffins
1/2 cup diced deli ham
1/2 cup finely diced green pepper
1/4 cup minced red onion
1 cup shredded cheddar cheese

Mediterranean Muffins
1/2 cup chopped roasted red peppers
1/4 cup sliced Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped basil
1 tablespoon Greek seasoning

Very Berry Chia
1 cup mixed berries, fresh or frozen
1/4 cup maple syrup
2 tablespoons chia seeds
1 teaspoon vanilla extract

Preheat the oven to 350ºF. Line a 12 cup muffin tin with parchment liners.

In a large bowl, whisk together the ground oats, coconut sugar, baking powder, baking soda and salt. Set aside.

In another large bowl, whisk together the eggs, milk and melted butter. Mix the dry ingredients into the wet and fold in your desired toppings. Scoop the batter into the muffin tin and bake until a toothpick inserted comes out clean, about 20 to 25 minutes.
Enjoy!

*SOME links provided above are affiliate links

Kira
Communicator. Hipster-friendly travel trailblazer. Extreme introvert. Beer ninja. Professional entrepreneur. Coffee junkie. Analyst. Web maven.

25 Comments

  1. This looks great! I have a few questions though. 1st, how long can the muffins be stored for in the pantry? 2nd, can I use frozen ingredients such as frozen berries??
    Thanks:)

  2. Hello everyone! I thought I might us, is there anyone Lebanese/Syrian out here? I tried making this garlic paste/sause that I tried at a local Syrian restaurant and after some googling I found its recipe. The recipe referred to the sauce as "Toum" which apparently means garlic :D. Well I followed all the steps of the recipe, pulsing my garlic in the food processor, then leaving the food processor running and slowly (very slowly) adding sunflower oil into the food processor to emulsify it with the garlic. However, after 20 minutes it has barely risen and as I tasted it although it didn't taste bad it did not taste like the one at the restaurant. I am not sure what I did wrong. Maybe my food processor is not powerful enough, maybe I was adding garlic and oil in wrong proportions or maybe the recipe I found which only called for garlic, oil and lemon juice is missing some ingredient. I would appreciate any tips you would be able to give me! Thanks in advance 🙂

  3. Oh my goodness yes!! I have celiac and only found out recently so I have just stopped eating breakfast completely because im scared to eat out and im not a good cook(both of my parents are chefs though). Ive been looking for easy recipes and honestly everyone else’s was really complicated so Thank you so much!!

  4. Hi sara.. i love all ur recipes. Can i substitute oats with almond meal? Can u please let me know what other ingredients i need to add or adjust when i want to make with almond flour?

Leave a Response