Breakfast Muffins II- gluten free

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Serves 6 | Prep Time | Cook Time 25 to 30

Why I Love This Recipe

This was my attempt at a muffin suitable for breakfast with nutrients and a low glycemic load.

This is my second try at a breakfast muffin

Ingredients You'll Need

Dry ingredients
1/2 cup oat flour
1/8 cup brown rice flour
1/4 cup buckwheat flour
1/8 cup sorghum flour
1 Tbsp tapioca starch
1 Tbsp arrowroot starch
1 Tbsp dry milk powder
2 tbsp chopped pumpkin seeds
2 tbsp chopped sunflower seeds
1/2 tsp vanilla powder
1/8 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp xanthan gum
Wet ingredients
1/4 cup fat free yogurt
1 Tbsp grapeseed oil
2 tbsp egg substitute
2 tbsp Splenda brown Sugar Blend for Baking
2 tbsp Sweet Dreams Brown Rice Syrup
1/4 cup water


Use a food processor or chopper to chop the nuts.

1. Combine all dry ingredients in a lidded container and shake to combine

2. Mix all wet ingredients in a mixing bowl until completely combined. Stir in dry ingredients until completely mixed.

3. Grease a 6 cup regular sized muffin tin with shortening. Divide the batter evenly among the muffin cups.

4. Bake at 350 F for approximately 25 minutes. When the edges are browned, the muffins are done.

5. Remove from oven and serve with your choice of butter or jams.

Servings: 6

Yield: 6 muffins

Nutrition Facts

Serving size: 1/6 of a recipe

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 168.15

Total Fat 6.26g

Saturated Fat 0.79g

Cholesterol 0.93mg

Sodium 151.86mg

Potassium 145.48mg

Total Carbohydrates 23.6g

Fiber 2.45g

Sugar 4.7g

Protein 5.15g

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