Gluten-Free Breakfast Muffins

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recipe by Pure Foods https://purefood.ie/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    175
based on 6 ratings

Pure's hearty berry muffins, perfect for breakfast on the go. (Gluten-Free)

Inspired by: http://thepurekitchen.ie/

recipe updated Oct 8, 2019

Ingredients

  • Sesame seeds icon
    Sesame seeds
    1 tbsp (8g)
  • Poppy seeds icon
    Poppy seeds
    1 tbsp (9g)
  • Pumpkin seeds icon
    Pumpkin seeds
    1 tbsp (4g)
  • Flaxseeds icon
    Flaxseeds
    1 tbsp (10g)
  • Banana icon
    Banana
    125g (about 1)
  • Egg icon
    Egg
    2 (100g)
  • Plain yogurt icon
    Plain yogurt
    150g (about ½ cup)
  • Sunflower oil icon
    Sunflower oil
    53ml (3½ tbsp)
  • Honey icon
    Honey
    85g (about 4⅛ tbsp)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Gluten-Free flour icon
    Gluten-Free flour
    200g (about 1¾ cups)
  • Gluten-Free oats icon
    Gluten-Free oats
    50g (about 5⅛ tbsp)
  • Gluten-Free baking powder icon
    Gluten-Free baking powder
    1.5 tsp (7g)
  • Baking soda icon
    Baking soda
    1.5 tsp (7g)
  • Ground cinnamon icon
    Ground cinnamon
    1.5 tsp (4g)
  • Blackberries icon
    Blackberries
    100g (about ¾ cup)

Tools

  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Pre-heat oven - 175°C
  2. Line a clean muffin pan with paper muffin cups
  3. Add sesame seeds, poppy seeds, pumpkin seeds and flaxseeds to a clean small bowl
  4. Mix together
  5. Add banana to a clean large mixing bowl
  6. Mash
  7. Add egg, plain yogurt, sunflower oil, honey and vanilla extract to the batter
  8. Mix until well combined
  9. Add gluten-free flour, gluten-free oats, gluten-free baking powder, baking soda, ground cinnamon and blackberries to the batter
  10. Mix gently until just combined
  11. Transfer batter to muffin pan
  12. Transfer seeds to muffins
  13. Bake until skewer tests clean - 25 min, 175°C
  14. Transfer onto cooling rack until cool
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