Gluten-Free Breakfast Muffins
Gluten-Free Breakfast Muffins are a delicious and healthy way to start your day. They are easy to make and perfect for busy mornings. With the goodness of bananas and oats, these muffins are both filling and nutritious.
Why Make This Recipe
Making Gluten-Free Breakfast Muffins is a great choice for many reasons. First, they are gluten-free, which means people with gluten sensitivities can enjoy them without worry. Second, they use simple ingredients that you often have at home. Lastly, they are customizable! You can add your favorite nuts, chocolate chips, or dried fruit to make them even more special.
How to Make Gluten-Free Breakfast Muffins
Ingredients
- 2 ripe bananas
- 2 cups rolled oats
- 1 cup unsweetened applesauce
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Optional add-ins: nuts, chocolate chips, or dried fruit
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the bananas until smooth.
- Add the applesauce and vanilla extract, then stir to combine.
- In another bowl, mix the rolled oats, baking powder, salt, and cinnamon.
- Combine the wet and dry ingredients until just mixed. Fold in any optional add-ins if desired.
- Divide the batter evenly into the muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
How to Serve Gluten-Free Breakfast Muffins
These muffins are great served warm or at room temperature. You can enjoy them plain or spread a little peanut butter or almond butter on top. They also pair nicely with a cup of coffee or tea for a complete breakfast.
How to Store Gluten-Free Breakfast Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag and they will last up to three months. Thaw them at room temperature or warm them in the microwave when you’re ready to eat.
Tips to Make Gluten-Free Breakfast Muffins
- Make sure your bananas are really ripe; they should be brown and soft for the best flavor.
- If you want a sweeter muffin, you can add a bit of honey or maple syrup to the mix.
- Experiment with different add-ins, such as shredded coconut or seeds, to change the flavor.
Variation
You can change the flavor by adding different spices, such as nutmeg or pumpkin spice. You can also switch the applesauce for mashed sweet potato for a unique twist.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different.
2. Are these muffins freezable?
Yes, these muffins freeze well. Just make sure to store them in a freezer-safe bag.
3. How long do they last?
When stored properly, they will last for about three days at room temperature or up to three months in the freezer.
