35+ Tasty Gluten-Free Baked Breakfast Recipes to Start Your Day Right

Starting your day with a delicious, wholesome breakfast is essential, but finding gluten-free options that are both satisfying and easy to bake can be challenging.

Whether you have celiac disease, gluten sensitivity, or simply prefer a gluten-free diet, this collection of 35+ gluten-free baked breakfast recipes will provide you with plenty of mouthwatering options.

From fluffy muffins and hearty breakfast casseroles to protein-packed granola bars and warm breakfast breads, there’s something for everyone.

These recipes use alternative flours, nutritious ingredients, and simple methods, making gluten-free baking a breeze.

35+ Tasty Gluten-Free Baked Breakfast Recipes to Start Your Day Right

With these 35+ gluten-free baked breakfast recipes, you’ll never have to worry about what to eat in the morning again.

Whether you’re in the mood for a grab-and-go option or a cozy homemade breakfast, these recipes are sure to satisfy your cravings.

Baking gluten-free doesn’t mean sacrificing taste or texture—with the right ingredients and techniques, you can create flavorful, nourishing meals that everyone will love.

Try a few of these recipes and discover how delicious gluten-free mornings can be!

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are soft, moist, and bursting with juicy blueberries. Naturally gluten-free, they have a light, nutty flavor and a tender crumb. They’re perfect for a quick breakfast or a grab-and-go snack. Sweetened with honey or maple syrup, they offer a healthier alternative to traditional muffins without sacrificing taste.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in honey (or maple syrup), melted coconut oil, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until well incorporated.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These muffins are soft, fluffy, and filled with natural sweetness. They pair wonderfully with a morning coffee or tea and can be stored in an airtight container for up to three days. You can also freeze them for later and reheat them for a fresh, warm breakfast anytime!

Gluten-Free Banana Oat Pancakes

These gluten-free banana oat pancakes are hearty, naturally sweetened, and incredibly easy to make. They have a fluffy texture and a rich banana flavor, making them a nutritious and satisfying breakfast choice. Made with simple ingredients, they’re also a great way to use up overripe bananas!

Ingredients:

• 1 cup gluten-free rolled oats
• 1 ripe banana
• 2 eggs
• ½ cup milk (or dairy-free alternative)
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• Butter or coconut oil (for cooking)

Instructions:

1. Blend the oats in a food processor or blender until they become a fine flour.
2. Add the banana, eggs, milk, baking powder, cinnamon, and vanilla extract to the blender. Blend until smooth.
3. Heat a non-stick skillet or griddle over medium heat and grease with butter or coconut oil.
4. Pour small amounts of batter onto the skillet to form pancakes.
5. Cook for about 2–3 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes.
6. Repeat with the remaining batter, greasing the skillet as needed.

These banana oat pancakes are naturally sweet and don’t require additional sugar. Serve them with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for an extra special breakfast. They’re also great for meal prep—just refrigerate or freeze them for a quick, delicious breakfast anytime!

Sweet Potato Breakfast Bars

These gluten-free sweet potato breakfast bars are packed with wholesome ingredients and natural sweetness. They have a soft, chewy texture and are filled with warm spices, making them a comforting and nutritious way to start your day. They’re also great for meal prepping and can be enjoyed on the go.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 2 cups gluten-free rolled oats
• ¼ cup almond butter or peanut butter
• ¼ cup honey or maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, mix the mashed sweet potato, almond butter, honey (or maple syrup), cinnamon, nutmeg, and vanilla extract.
3. Stir in the oats and baking soda, mixing until well combined.
4. If desired, fold in chopped nuts or chocolate chips.
5. Spread the mixture evenly into the prepared baking dish.
6. Bake for 20–25 minutes or until the edges are golden brown.
7. Let cool completely before slicing into bars.

These sweet potato breakfast bars are naturally sweet and packed with fiber, keeping you full and energized throughout the morning. They’re perfect for a quick breakfast or snack and can be stored in the fridge for up to a week or frozen for longer storage. Enjoy them as they are or with a spread of nut butter for an extra treat!

Coconut Flour Apple Cinnamon Muffins

These coconut flour apple cinnamon muffins are light, fluffy, and packed with warm cinnamon spice and sweet apple chunks. They make a delicious and nutritious gluten-free breakfast or snack, with a naturally sweet flavor and a soft, moist texture.

Ingredients:

• ½ cup coconut flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 3 eggs
• ¼ cup coconut oil (melted)
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup finely chopped apple

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the coconut flour, baking soda, cinnamon, and salt.
3. In another bowl, beat the eggs, then add coconut oil, honey (or maple syrup), and vanilla extract.
4. Mix the wet and dry ingredients until well combined.
5. Fold in the chopped apple.
6. Divide the batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
8. Allow to cool before serving.

These muffins are naturally sweet and bursting with apple and cinnamon flavors. They are great for meal prep and can be stored in an airtight container for a quick breakfast throughout the week.

Pumpkin Spice Baked Oatmeal

This pumpkin spice baked oatmeal is a cozy, hearty breakfast filled with warm fall flavors. It’s naturally gluten-free, made with simple, wholesome ingredients, and can be prepared in advance for busy mornings.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup pumpkin puree
• 2 eggs
• 1 cup milk (or dairy-free alternative)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, mix oats, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk pumpkin puree, eggs, milk, maple syrup, and vanilla extract.
4. Combine wet and dry ingredients, stirring well.
5. Pour into the baking dish and spread evenly.
6. Sprinkle with chopped nuts if using.
7. Bake for 25–30 minutes, until set and slightly golden.
8. Let cool slightly before serving.

This baked oatmeal is warm, comforting, and packed with fiber. It’s perfect for meal prep—store leftovers in the fridge and reheat for a quick breakfast throughout the week!

Chocolate Chip Quinoa Breakfast Cookies

These gluten-free chocolate chip quinoa breakfast cookies are soft, chewy, and packed with protein and fiber. They make a perfect on-the-go breakfast or snack, with the added crunch of quinoa and melty chocolate chips for a delightful treat.

Ingredients:

• 1 cup cooked quinoa
• 1 cup gluten-free rolled oats
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 ripe banana, mashed
• ¼ cup almond butter
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix quinoa, oats, baking powder, salt, and cinnamon.
3. In another bowl, whisk mashed banana, almond butter, honey (or maple syrup), and vanilla extract.
4. Combine wet and dry ingredients, then fold in chocolate chips.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes, until golden brown.
7. Let cool before enjoying.

These cookies are nutrient-dense and naturally sweet, making them a great alternative to traditional breakfast options. Store them in an airtight container for a healthy grab-and-go breakfast!

Zucchini Almond Flour Bread

This gluten-free zucchini almond flour bread is moist, slightly sweet, and packed with fiber. It’s a fantastic way to sneak vegetables into breakfast while enjoying a delicious baked treat.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeezed to remove excess moisture)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix almond flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk eggs, honey (or maple syrup), coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, then fold in grated zucchini.
5. Pour the batter into the loaf pan and spread evenly.
6. Bake for 40–45 minutes, until a toothpick comes out clean.
7. Let cool before slicing.

This zucchini bread is soft, moist, and naturally sweet. It makes a great breakfast or snack and pairs well with nut butter or a drizzle of honey!

Chia Seed Pudding with Berries

Chia seed pudding is a simple, nutritious, and naturally gluten-free breakfast packed with fiber and omega-3s. It’s easy to prepare ahead of time and can be customized with different toppings.

Ingredients:

• ¼ cup chia seeds
• 1 cup milk (or dairy-free alternative)
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Fresh berries for topping

Instructions:

1. In a bowl or jar, mix chia seeds, milk, maple syrup, and vanilla extract.
2. Stir well and let sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Stir once more before serving, and top with fresh berries.

Chia pudding is creamy, refreshing, and packed with nutrients. It can be customized with nuts, coconut flakes, or granola for extra texture. Perfect for a healthy, easy breakfast!

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are moist, naturally sweetened, and filled with warm spices. They taste just like carrot cake but are made with healthy ingredients for a nutritious breakfast.

Ingredients:

• 1 cup almond flour
• ½ cup gluten-free oat flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 2 eggs
• ¼ cup maple syrup or honey
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• ¼ cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs, maple syrup (or honey), coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, then fold in grated carrots and optional add-ins.
5. Divide the batter into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, until golden brown.
7. Let cool before serving.

These muffins are soft, flavorful, and naturally sweet. They’re perfect for a nutritious breakfast or snack and pair well with a cup of tea or coffee!

Peanut Butter Banana Breakfast Bars

These peanut butter banana breakfast bars are soft, chewy, and naturally sweetened with ripe bananas. They are packed with protein and fiber, making them a perfect gluten-free breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• ½ cup peanut butter (or almond butter)
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free rolled oats
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a bowl, mix mashed bananas, peanut butter, honey (or maple syrup), and vanilla extract.
3. Stir in oats, cinnamon, and salt until well combined.
4. Fold in chocolate chips or nuts, if using.
5. Spread the mixture evenly into the baking dish.
6. Bake for 20–25 minutes, until set and slightly golden.
7. Let cool before slicing into bars.

These bars are a delicious and filling breakfast option, perfect for busy mornings. Store them in the fridge for up to a week or freeze them for later!

Cinnamon Roll Mug Cake

This cinnamon roll mug cake is a quick and easy gluten-free breakfast that tastes just like a warm, gooey cinnamon roll. It’s made with simple ingredients and can be ready in just a few minutes!

Ingredients:

• ¼ cup almond flour
• ¼ teaspoon baking powder
• ½ teaspoon cinnamon
• 1 tablespoon maple syrup or honey
• 1 tablespoon milk (or dairy-free alternative)
• ½ teaspoon vanilla extract
• 1 teaspoon melted butter or coconut oil

Instructions:

1. In a microwave-safe mug, mix almond flour, baking powder, and cinnamon.
2. Add maple syrup (or honey), milk, vanilla extract, and melted butter (or coconut oil). Stir well.
3. Microwave for 60–90 seconds, until the cake is set.
4. Let cool slightly before enjoying.

This mug cake is warm, fluffy, and bursting with cinnamon flavor. It’s the perfect quick breakfast for when you’re craving something sweet!

Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are light, moist, and bursting with bright citrus flavor. They make a refreshing breakfast or snack with just the right amount of sweetness.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together almond flour, baking soda, and salt.
3. In another bowl, whisk eggs, honey (or maple syrup), coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Combine wet and dry ingredients, stirring well.
5. Fold in poppy seeds.
6. Divide batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
8. Let cool before serving.

These muffins are zesty, slightly sweet, and perfect for a light, refreshing breakfast. They pair wonderfully with a cup of tea or coffee!

Vanilla Almond Baked Donuts

These gluten-free baked donuts are soft, fluffy, and infused with vanilla and almond flavors. They’re a healthier alternative to traditional fried donuts and are perfect for breakfast or a special treat.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, whisk together almond flour, baking powder, and salt.
3. In another bowl, whisk eggs, honey (or maple syrup), coconut oil, vanilla extract, and almond extract.
4. Combine wet and dry ingredients, stirring until smooth.
5. Spoon batter into the donut pan, filling each mold about ¾ full.
6. Bake for 12–15 minutes, until golden brown.
7. Let cool before removing from the pan.

These baked donuts are light and flavorful, with a hint of almond sweetness. Enjoy them plain or drizzle with a simple glaze for an extra treat!

Strawberry Oatmeal Breakfast Bars

These gluten-free strawberry oatmeal bars are soft, fruity, and naturally sweetened. They are perfect for a healthy breakfast or snack and can be made ahead for busy mornings.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup chopped strawberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a bowl, mix oats, almond flour, baking powder, and salt.
3. Add honey (or maple syrup), melted coconut oil, and vanilla extract. Stir well.
4. Fold in chopped strawberries.
5. Press the mixture evenly into the baking dish.
6. Bake for 20–25 minutes, until set and slightly golden.
7. Let cool before slicing into bars.

These bars are naturally sweet and bursting with strawberry flavor. They’re great for meal prep and can be stored in the fridge for a quick grab-and-go breakfast!

Coconut Chocolate Chip Breakfast Cookies

These coconut chocolate chip breakfast cookies are soft, chewy, and packed with wholesome ingredients. They’re naturally gluten-free and a great way to start the day with a little sweetness.

Ingredients:

• 1 cup almond flour
• ½ cup gluten-free rolled oats
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ cup shredded coconut
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¼ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, oats, baking powder, salt, cinnamon, and shredded coconut.
3. Add honey (or maple syrup), melted coconut oil, and vanilla extract. Stir well.
4. Fold in chocolate chips.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes, until golden brown.
7. Let cool before enjoying.

These cookies are naturally sweet, packed with healthy fats, and perfect for a quick breakfast or snack. Store them in an airtight container for a delicious grab-and-go option!

Blueberry Almond Flour Muffins

These gluten-free blueberry almond flour muffins are soft, moist, and bursting with juicy blueberries. They make a delicious and nutritious breakfast that is naturally sweet and packed with protein.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 2 eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix almond flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, honey (or maple syrup), coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, then gently fold in blueberries.
5. Divide the batter into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, until golden brown and a toothpick comes out clean.
7. Let cool before serving.

These muffins are naturally sweet and full of antioxidants from the blueberries. They are perfect for a quick breakfast or a healthy snack!

Sweet Potato Breakfast Biscuits

These gluten-free sweet potato biscuits are soft, flaky, and slightly sweet. They are a great alternative to traditional biscuits and pair wonderfully with butter, jam, or nut butter.

Ingredients:

• 1 cup mashed sweet potato
• 1 ½ cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 2 tablespoons melted coconut oil
• 1 egg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together mashed sweet potato, melted coconut oil, and egg.
4. Combine wet and dry ingredients, stirring until a dough forms.
5. Scoop small portions of dough onto the baking sheet and flatten slightly.
6. Bake for 15–18 minutes, until golden brown.
7. Let cool before serving.

These biscuits are slightly sweet and full of fiber and vitamins from the sweet potato. They’re a great addition to yur gluten-free breakfast routine!

Raspberry Chia Seed Breakfast Bars

These raspberry chia seed breakfast bars are naturally gluten-free and full of fiber and healthy fats. They make a perfect make-ahead breakfast or snack.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup raspberries
• 1 tablespoon chia seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a bowl, mix oats, almond flour, baking powder, and salt.
3. Add honey (or maple syrup), melted coconut oil, and vanilla extract. Stir well.
4. In another bowl, mash raspberries with chia seeds.
5. Press half the oat mixture into the baking dish.
6. Spread the raspberry chia mixture on top, then add the remaining oat mixture.
7. Bake for 20–25 minutes, until golden brown.
8. Let cool before slicing.

These bars are fruity, chewy, and packed with nutrients. They make a great meal prep option for busy mornings!

Moist Banana Almond Flour Bread

This gluten-free banana bread is moist, naturally sweet, and packed with banana flavor. It’s made with almond flour, making it both nutritious and filling.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 2 ripe bananas, mashed
• 2 eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix almond flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together mashed bananas, eggs, honey (or maple syrup), coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, stirring until smooth.
5. Pour batter into the loaf pan and bake for 40–45 minutes, until a toothpick comes out clean.
6. Let cool before slicing.

This banana bread is moist, sweet, and perfect for breakfast or a snack. It pairs well with nut butter or a drizzle of honey!

Baked Apple Cinnamon Oatmeal Cups

These baked oatmeal cups are gluten-free, naturally sweet, and packed with warm apple cinnamon flavor. They are easy to make and great for meal prep.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 apple, diced
• 2 eggs
• 1 cup milk (or dairy-free alternative)
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, mix oats, baking powder, cinnamon, salt, and diced apple.
3. In another bowl, whisk eggs, milk, honey (or maple syrup), and vanilla extract.
4. Combine wet and dry ingredients and stir well.
5. Divide the mixture into muffin cups.
6. Bake for 20–25 minutes, until golden brown.
7. Let cool before serving.

These oatmeal cups are soft, chewy, and perfect for a nutritious breakfast. They can be stored in the fridge and reheated for a quick morning meal!

Chocolate Banana Breakfast Cookies

These gluten-free chocolate banana breakfast cookies are soft, naturally sweet, and packed with wholesome ingredients. They make a great grab-and-go breakfast or snack.

Ingredients:

• 1 cup almond flour
• ½ cup gluten-free rolled oats
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ripe banana, mashed
• ¼ cup almond butter
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, oats, cocoa powder, baking powder, and salt.
3. In another bowl, whisk mashed banana, almond butter, honey (or maple syrup), and vanilla extract.
4. Combine wet and dry ingredients, then fold in chocolate chips.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes, until set.
7. Let cool before enjoying.

These cookies are rich, chocolatey, and naturally sweet. They’re perfect for a quick breakfast or a healthy treat!

Note: More recipes are coming soon