37+ Delicious Gluten-Free Breakfast Baking Recipes You Need to Try

Breakfast is often considered the most important meal of the day, and for those following a gluten-free lifestyle, it can sometimes feel like a challenge to find new and exciting breakfast options.

But with the right recipes, you can create delicious, nutritious meals that keep you full and energized throughout the day—all without the gluten!

Whether you’re craving something sweet like muffins or pancakes, or prefer a savory breakfast casserole or hash, we’ve got you covered.

In this post, we’ve compiled 37+ gluten-free breakfast baking recipes that are not only easy to prepare but are also packed with flavor and healthy ingredients.

These recipes are perfect for anyone following a gluten-free diet or anyone looking to try something new for breakfast.

So, let’s dive into this tasty collection and explore some of the best gluten-free breakfast baking ideas you’ll want to add to your morning routine!

37+ Delicious Gluten-Free Breakfast Baking Recipes You Need to Try

Starting your day with a delicious gluten-free breakfast doesn’t have to be difficult or bland.

With these 37+ gluten-free breakfast baking recipes, you can enjoy a wide range of flavors and textures, from hearty casseroles to sweet, indulgent muffins and everything in between.

These recipes are designed to be simple, nutritious, and satisfying, giving you plenty of options for every mood and craving.

Whether you’re making them for yourself or sharing with friends and family, these gluten-free breakfast ideas will help you fuel up in a healthy, flavorful way.

So, why not give one (or more) of these recipes a try?Your mornings just got a whole lot better!

Gluten-Free Banana Oat Muffins

These delicious banana oat muffins are a perfect start to your morning.

They’re moist, fluffy, and packed with the natural sweetness of ripe bananas, making them an excellent healthy breakfast option.

The oats add a nice texture, and since they’re gluten-free, they’re suitable for those with gluten sensitivities or celiac disease.

With simple ingredients, these muffins are quick to prepare and can be stored for a few days, so you can enjoy them throughout the week.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups gluten-free rolled oats
• 2 eggs
• 1/4 cup almond milk (or any milk of choice)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the mashed bananas, eggs, almond milk, honey or maple syrup, and vanilla extract. Stir until well mixed.
3. In a separate bowl, combine the gluten-free oats, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in any optional add-ins like walnuts or chocolate chips if desired.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These banana oat muffins are a great way to enjoy a quick and healthy breakfast without the worry of gluten.

The sweetness of bananas and the slight crunch of oats make for an enjoyable treat, while the addition of walnuts or chocolate chips provides a delightful contrast of flavors.

They also freeze well, so you can make a batch ahead of time and have breakfast ready to go.

Gluten-Free Apple Cinnamon Pancakes

Apple cinnamon pancakes are a warm and comforting gluten-free breakfast choice that brings the flavors of fall to your morning routine.

With the crispness of apples and the sweet, spicy aroma of cinnamon, these pancakes are the perfect balance of tender and flavorful.

They are quick to make and are sure to please the whole family, even those who aren’t gluten-free.

These pancakes are light and fluffy with a hint of sweetness from the apples, making them a filling and satisfying breakfast.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 egg
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup finely chopped apple (preferably a tart variety)
• 1 tbsp melted coconut oil or butter for frying

Instructions:

1. In a medium-sized bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
2. In another bowl, whisk together the almond milk, egg, maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick, but if it’s too thick, you can add a little more milk to reach your desired consistency.
4. Gently fold in the chopped apples.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with melted coconut oil or butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, and cook until bubbles form on the surface, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Serve warm with additional maple syrup or your favorite toppings.

These apple cinnamon pancakes are the perfect way to start your day with a comforting and flavorful breakfast.

The combination of sweet apples and warm cinnamon creates a cozy feel, while the gluten-free batter ensures everyone can enjoy them.

The pancakes are soft, fluffy, and filling, providing a satisfying meal that will keep you full until your next meal.

Gluten-Free Blueberry Lemon Scones

Blueberry lemon scones are a delightful gluten-free breakfast pastry that strikes the perfect balance between tangy and sweet.

The burst of blueberries paired with the fresh zing of lemon creates a refreshing and light flavor, perfect for a morning treat.

These scones are slightly crumbly on the outside but soft and tender on the inside.

They’re ideal for enjoying with a hot cup of coffee or tea. And, with just a few simple ingredients, they come together quickly for a breakfast that feels special.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 tsp lemon zest
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup almond milk (or any milk of choice)
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries
• 1 tbsp lemon juice (optional, for glaze)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, salt, and lemon zest.
3. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the almond milk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Gently fold in the blueberries.
7. Turn the dough onto a lightly floured surface and shape it into a circle about 1 inch thick. Use a knife to cut the dough into 8 wedges.
8. Place the scones onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown on top.
9. For extra flavor, drizzle with a little lemon juice glaze once cooled (optional).

These blueberry lemon scones are a perfect blend of fruity and citrusy flavors, making them a refreshing and light breakfast treat.

The soft and crumbly texture combined with the sweetness of the blueberries and the zing of lemon creates a mouthwatering experience.

You can store them in an airtight container for a couple of days, or freeze them for a quick breakfast on the go.

Gluten-Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread is the ultimate comfort food for breakfast.

It’s rich, moist, and full of sweet banana flavor, complemented by melted chocolate chips that make every bite indulgent.

The bananas add natural sweetness and keep the bread moist, while the addition of chocolate chips gives it a fun, dessert-like twist.

Perfect for a morning pick-me-up, this bread also works as a snack or dessert and can be enjoyed by anyone, whether they’re gluten-sensitive or not.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil or butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup gluten-free chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, eggs, vanilla extract, and coconut sugar to the mashed bananas, mixing until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
6. Gently fold in the chocolate chips and walnuts if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.

This gluten-free chocolate chip banana bread is a perfect way to satisfy your sweet cravings in the morning.

The combination of ripe bananas and chocolate chips makes it a naturally sweet, moist loaf, and the added crunch from walnuts elevates the texture.

This recipe is simple yet delicious, offering a healthy alternative to traditional banana bread while still delivering all the indulgence.

Gluten-Free Zucchini Fritters

These savory gluten-free zucchini fritters are the perfect balance of crispy on the outside and tender on the inside.

Zucchini is a wonderful way to sneak in some extra veggies for breakfast, and these fritters are packed with flavor.

With a hint of garlic, onion, and fresh herbs, they’re light yet filling, making them an ideal breakfast choice.

Serve with a dollop of Greek yogurt or your favorite dipping sauce for added flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup gluten-free breadcrumbs or oat flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley or basil
• 1 egg
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large bowl, combine the grated zucchini, gluten-free breadcrumbs or oat flour, Parmesan cheese, fresh herbs, egg, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Heat the olive oil in a large skillet over medium heat.
4. Scoop tablespoon-sized portions of the zucchini mixture and form into small patties.
5. Fry the fritters for 2-3 minutes on each side or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.
7. Serve warm with a side of Greek yogurt or your favorite dipping sauce.

These gluten-free zucchini fritters make for a savory and satisfying breakfast, perfect for those who prefer a more savory morning meal.

The lightness of zucchini combined with the crispy texture of the fritters makes them incredibly satisfying.

They are also a great way to get some extra vegetables into your diet and can be enjoyed by everyone, whether gluten-sensitive or not.

Gluten-Free Pumpkin Spice Pancakes

Pumpkin spice pancakes are a delightful breakfast choice for those who love the cozy, warm flavors of autumn, but can be enjoyed year-round.

These gluten-free pancakes are soft, fluffy, and packed with the perfect balance of spices like cinnamon, nutmeg, and ginger, making them irresistible.

With the addition of pumpkin puree, these pancakes not only provide a lovely flavor but also a boost of nutrients.

They’re a fantastic way to enjoy a comforting breakfast with a festive twist.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tbsp coconut sugar or brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1 cup almond milk (or any milk of choice)
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil or butter

Instructions:

1. Preheat your griddle or skillet over medium heat and lightly grease with melted coconut oil or butter.
2. In a medium bowl, whisk together the gluten-free flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, combine the pumpkin puree, almond milk, egg, vanilla extract, and melted coconut oil. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Scoop 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
6. Serve warm with maple syrup, whipped cream, or any of your favorite toppings.

These gluten-free pumpkin spice pancakes are a delightful and comforting breakfast choice, perfect for cooler weather or whenever you’re in the mood for a cozy morning treat.

The combination of pumpkin and warm spices creates a beautifully aromatic dish that’s both satisfying and nutritious.

Whether you’re enjoying them for a special occasion or just as an everyday treat, they are sure to please your taste buds and fill you up.

Gluten-Free Cinnamon Roll Baked Oatmeal

This gluten-free cinnamon roll baked oatmeal is a warm and comforting breakfast that combines the best elements of cinnamon rolls and baked oatmeal into one delicious dish.

It’s soft and fluffy, with a delightful cinnamon swirl running through it, and a crunchy topping that adds texture.

Perfect for meal prep, this oatmeal can be made ahead of time and stored in the fridge for a quick breakfast all week long.

With the cozy flavors of cinnamon and brown sugar, it’s sure to become a breakfast favorite.

Ingredients:

• 2 cups gluten-free rolled oats
• 2 cups almond milk (or any milk of choice)
• 2 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter
• 1/4 cup brown sugar
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the oats, almond milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, and salt. Stir until everything is well combined.
3. Pour the oat mixture into the prepared baking dish and smooth the top with a spatula.
4. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the oatmeal.
5. Drizzle the melted coconut oil or butter over the top and sprinkle the chopped nuts, if using.
6. Bake for 35-40 minutes, or until the oatmeal is set and lightly golden brown on top.
7. Allow it to cool for 5 minutes before slicing into squares and serving.

This cinnamon roll baked oatmeal is an irresistible combination of rich flavors and comforting textures.

It tastes like a warm, gooey cinnamon roll but with the added heartiness of oats.

Perfect for those who want the indulgence of cinnamon rolls without all the work, it’s also gluten-free and easy to prepare. It’s a great make-ahead option for busy mornings, too.

Gluten-Free Avocado Toast with Poached Egg

Avocado toast is a trendy breakfast favorite, and this gluten-free version with a poached egg takes it to the next level.

The creamy avocado spread over a slice of toasted gluten-free bread pairs perfectly with the richness of a poached egg on top.

A sprinkle of salt, pepper, and optional red pepper flakes adds just the right amount of seasoning, making this a flavorful and nutritious start to your day.

Ingredients:

• 2 slices gluten-free bread
• 1 ripe avocado
• 1 large egg
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh lemon juice (optional)
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Toast the slices of gluten-free bread until golden brown and crispy.
2. While the bread is toasting, fill a small pot with water and bring to a gentle simmer over medium heat. Add a splash of vinegar (optional, but helps the egg hold together) and carefully crack the egg into the water. Poach the egg for 3-4 minutes until the whites are set but the yolk is still runny. Remove the egg with a slotted spoon and set aside.
3. Mash the ripe avocado in a bowl and season with salt, pepper, and a squeeze of lemon juice for added freshness, if desired.
4. Spread the mashed avocado evenly on the toasted bread slices.
5. Place the poached egg on top of the avocado toast.
6. Sprinkle with red pepper flakes, additional salt, and pepper to taste. Garnish with fresh herbs like parsley or cilantro, if desired.
7. Serve immediately.

This gluten-free avocado toast with a poached egg is simple but packed with flavor and nutrition.

The creamy avocado, paired with the richness of the poached egg, provides a satisfying and filling breakfast.

It’s also packed with healthy fats and protein, making it a great choice for anyone looking for a wholesome, energizing meal to kick-start the day.

Gluten-Free Coconut Flour Pancakes

These gluten-free coconut flour pancakes are light, fluffy, and full of tropical flavor, making them a unique breakfast option.

Coconut flour is naturally gluten-free and provides a slight sweetness and richness that pairs beautifully with pancakes.

These pancakes are low-carb and high in fiber, making them a great choice for those following a gluten-free or low-carb diet.

Top them with fresh berries and a drizzle of honey or maple syrup for a perfect morning treat.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1 tbsp honey or maple syrup
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp melted coconut oil or butter
• Fresh berries and maple syrup for serving (optional)

Instructions:

1. In a medium bowl, whisk together the coconut flour, eggs, almond milk, honey or maple syrup, baking powder, vanilla extract, salt, and melted coconut oil or butter. Stir until the batter is smooth.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
3. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through. Be careful when flipping, as coconut flour pancakes are more delicate than traditional ones.
4. Serve warm with fresh berries, a drizzle of maple syrup, or your favorite pancake toppings.

These coconut flour pancakes are a delightful twist on traditional pancakes, offering a rich, subtly sweet flavor that’s perfect for a tropical breakfast.

They are light and fluffy, thanks to the coconut flour, and are gluten-free, low-carb, and full of fiber.

With their slight sweetness and satisfying texture, they’re a fantastic option for those who enjoy a delicious and wholesome breakfast that’s quick and easy to make.

Gluten-Free Almond Flour Waffles

These gluten-free almond flour waffles are a delicious and nutritious way to start your day.

Almond flour gives them a rich, nutty flavor and makes them light and crispy on the outside while remaining soft and fluffy on the inside.

They are low in carbohydrates and high in protein, making them a great breakfast choice for those looking to stay full and energized throughout the morning.

Top them with your favorite fruits, nuts, or a drizzle of maple syrup for a perfect breakfast.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp melted coconut oil or butter
• Fresh berries, maple syrup, or whipped cream for serving (optional)

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with coconut oil or butter.
2. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs, almond milk, honey or maple syrup, vanilla extract, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Pour the batter into the preheated waffle iron, using about 1/4 cup of batter for each waffle (adjust based on your waffle iron size).
6. Close the waffle iron and cook until the waffles are golden brown and crispy, about 4-5 minutes.
7. Serve warm with fresh berries, a drizzle of maple syrup, or whipped cream.

These almond flour waffles are a great gluten-free breakfast option, offering a rich, nutty flavor and satisfying texture.

They are light and crispy, making them a fun alternative to traditional waffles. Pair them with your favorite toppings for a delicious and nourishing start to your day.

Gluten-Free Chia Seed Pudding

Chia seed pudding is a simple and nutritious gluten-free breakfast that requires minimal prep but offers maximum flavor and health benefits.

Chia seeds are rich in fiber, omega-3 fatty acids, and antioxidants, making this pudding an excellent choice for a healthy start to your day.

The pudding is creamy, slightly sweet, and completely customizable with various toppings like fruits, nuts, or granola, allowing you to create the perfect breakfast treat to suit your taste.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• Fresh berries, sliced almonds, or granola for topping (optional)

Instructions:

1. In a jar or bowl, combine the chia seeds, almond milk, maple syrup (or honey), and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
3. After the pudding has set, give it a good stir to break up any clumps of chia seeds.
4. Top the chia pudding with fresh berries, sliced almonds, or granola for added texture and flavor.
5. Serve chilled and enjoy!

Chia seed pudding is a perfect grab-and-go breakfast that you can prepare the night before.

The chia seeds swell up overnight, absorbing the liquid and creating a thick, creamy pudding that’s satisfying and full of healthy fats.

You can easily customize this recipe by adding your favorite toppings, making it a versatile breakfast option.

Gluten-Free Sweet Potato Hash with Eggs

This gluten-free sweet potato hash with eggs is a savory and hearty breakfast that’s full of flavor and nutrients.

Roasted sweet potatoes are combined with savory onions, bell peppers, and spinach, making for a colorful, flavorful base.

Topped with a perfectly cooked egg, this dish is satisfying, packed with protein, and full of vitamins and minerals, making it a great choice to fuel your day.

Plus, it’s easy to customize by adding other veggies or proteins of your choice.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 2 cups fresh spinach
• 2 large eggs
• Salt and pepper, to taste
• Paprika or chili flakes (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread the sweet potatoes out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
3. While the sweet potatoes are roasting, heat a large skillet over medium heat and add a little olive oil. Sauté the chopped onion and bell pepper until softened, about 5-7 minutes.
4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and paprika or chili flakes, if using.
5. Once the sweet potatoes are done, add them to the skillet and toss everything together until combined and heated through.
6. In a separate skillet, cook the eggs to your desired doneness (fried, scrambled, or poached).
7. Serve the sweet potato hash with a cooked egg on top, and garnish with fresh herbs, if desired.

This sweet potato hash with eggs is a filling, savory breakfast that’s packed with nutrients.

The sweetness of the roasted sweet potatoes pairs perfectly with the savory vegetables and the rich egg.

It’s a great way to start the day with a wholesome meal that’s gluten-free and fully customizable based on your preferences.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are soft, moist, and bursting with sweet blueberries in every bite.

Made with a gluten-free flour blend and natural sweeteners, they offer the perfect balance of flavor and texture.

These muffins are an excellent choice for a quick breakfast, snack, or even dessert.

The blueberries add a burst of antioxidants, and the muffins are light but satisfying, making them a go-to for anyone following a gluten-free diet.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, applesauce, almond milk, and vanilla extract until smooth and combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries and lemon zest (if using).
6. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are a perfect breakfast treat, packed with natural sweetness and a pop of flavor from the blueberries.

They are easy to make, and you can prepare a batch ahead of time for a quick breakfast throughout the week.

They’re moist, satisfying, and perfect for anyone who loves a little sweetness with their morning meal.

Gluten-Free Egg Muffins

Gluten-free egg muffins are a great breakfast option for those on the go. These mini frittatas are packed with protein and can be customized with your favorite veggies, meats, and cheese.

They’re easy to make ahead of time and can be stored in the fridge for a quick, grab-and-go meal during the week.

Whether you prefer them with spinach, bacon, or bell peppers, these egg muffins are both nutritious and delicious.

Ingredients:

• 6 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1/2 cup shredded cheese (optional)
• 1/4 cup diced bell peppers
• 1/4 cup chopped spinach
• 1/4 cup cooked bacon, crumbled (optional)
• Salt and pepper, to taste
• 1/4 tsp garlic powder (optional)
• Olive oil spray for greasing

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil spray.
2. In a bowl, whisk together the eggs, almond milk, cheese (if using), salt, pepper, and garlic powder.
3. Add the bell peppers, spinach, and cooked bacon (if using) to the egg mixture and stir to combine.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
5. Bake for 15-20 minutes, or until the egg muffins are set and slightly golden on top.
6. Allow them to cool for a few minutes before removing them from the muffin tin.
7. Serve immediately or store in an airtight container in the fridge for up to 4 days.

These gluten-free egg muffins are versatile and easy to make, packed with protein and veggies for a healthy, filling breakfast.

You can customize them with your favorite add-ins, making them a fun and satisfying option for busy mornings.

They’re perfect for meal prep and can be reheated quickly for a fast breakfast throughout the week.

Gluten-Free Strawberry Chia Jam

This gluten-free strawberry chia jam is a delicious and healthy way to enjoy fruit at breakfast.

The chia seeds help to thicken the jam naturally, while the strawberries provide a sweet, tangy flavor that pairs perfectly with toast, yogurt, or oatmeal.

This homemade jam is free from added sugars and preservatives, making it a wholesome alternative to store-bought jams.

You can make it in just a few minutes and store it in the fridge for up to two weeks.

Ingredients:

• 2 cups fresh or frozen strawberries, hulled
• 2 tbsp chia seeds
• 1 tbsp maple syrup or honey (optional)
• 1 tbsp fresh lemon juice

Instructions:

1. In a medium saucepan, heat the strawberries over medium heat, stirring occasionally. Cook for 5-7 minutes until the strawberries begin to break down and release their juices.
2. Use a fork or potato masher to mash the strawberries to your desired consistency.
3. Stir in the chia seeds, maple syrup or honey (if using), and lemon juice.
4. Bring the mixture to a gentle simmer and cook for an additional 2-3 minutes, stirring constantly, until the jam thickens.
5. Remove from heat and let it cool to room temperature. The jam will continue to thicken as it cools.
6. Transfer the jam to a glass jar or airtight container and store it in the fridge for up to two weeks.

This gluten-free strawberry chia jam is a fantastic addition to your breakfast routine. It’s easy to make, full of fresh fruit, and contains no refined sugars.

Spread it on gluten-free toast, mix it into yogurt, or use it as a topping for oatmeal or pancakes.

The natural sweetness and jammy texture make it a delightful way to add flavor to your morning meals.

Gluten-Free Banana Bread

This gluten-free banana bread is the perfect way to use up ripe bananas and enjoy a deliciously moist, naturally sweet treat for breakfast.

Made with almond flour and coconut flour, it’s rich in healthy fats and fiber, making it a satisfying and nutritious option.

The sweetness of the bananas and the subtle nuttiness from the almond flour creates a flavor combination that’s simply irresistible.

Enjoy it as a snack or with a cup of coffee for a delightful start to your day.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In a separate bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined. If using, fold in the chopped walnuts or pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This gluten-free banana bread is incredibly moist and has a rich, slightly nutty flavor thanks to the almond flour.

It’s the perfect way to enjoy a comforting breakfast or snack, and it’s easy to make with pantry staples.

Plus, it’s versatile enough to customize with your favorite add-ins like chocolate chips, nuts, or dried fruits.

Gluten-Free Quinoa Porridge

This gluten-free quinoa porridge is a warm and hearty breakfast that’s packed with protein and fiber.

Quinoa is naturally gluten-free and provides a nutritious base for this creamy porridge.

You can customize it with your favorite toppings such as fresh fruit, nuts, seeds, or a drizzle of honey.

It’s an excellent option for those looking for a filling breakfast that keeps you satisfied all morning long.

Ingredients:

• 1 cup quinoa
• 2 cups almond milk (or any milk of choice)
• 1 tbsp maple syrup or honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh fruit, nuts, or seeds for topping (optional)

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
4. Stir the quinoa porridge and add more milk if you prefer a creamier consistency.
5. Serve warm, topped with fresh fruit, nuts, seeds, or a drizzle of honey.

This quinoa porridge is a nutritious and versatile gluten-free breakfast that’s packed with protein and fiber, making it a great option for sustaining energy throughout the morning.

The warm spices and natural sweetness of maple syrup give it a comforting flavor, and you can easily adjust the toppings to suit your preferences.

Gluten-Free Coconut Flour Scones

These gluten-free coconut flour scones are lightly sweet, tender, and full of coconut flavor.

Made with coconut flour, they are grain-free and a great option for those on a gluten-free or paleo diet.

These scones are perfect for a breakfast treat or afternoon tea. Serve them with a dollop of jam, clotted cream, or fresh berries for an extra special touch.

Ingredients:

• 1 cup coconut flour
• 1/4 cup coconut sugar or honey
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/2 cup shredded coconut (optional)
• Fresh berries for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the coconut flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a thick dough forms. If desired, fold in the shredded coconut.
5. Scoop spoonfuls of dough onto the prepared baking sheet and form them into rounds or wedges.
6. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
7. Let the scones cool for a few minutes before serving with fresh berries or jam.

These gluten-free coconut flour scones are light, fluffy, and full of flavor.

The coconut flour gives them a slightly nutty taste and a soft texture, while the shredded coconut adds extra flavor and chew.

These scones are perfect for a special breakfast or as a snack, and they pair wonderfully with your favorite tea or coffee.

Gluten-Free Cinnamon Apple Pancakes

These gluten-free cinnamon apple pancakes are a cozy and comforting breakfast that combines the warm flavors of cinnamon and sweet apples.

Made with a gluten-free flour blend, these pancakes are fluffy and light while still packing a punch of delicious flavor.

The apple slices cooked into the pancakes give them a natural sweetness, while the cinnamon adds an aromatic touch.

Perfect for fall or any time you’re craving a warm, indulgent breakfast.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tbsp coconut sugar or maple sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 3/4 cup almond milk (or any milk of choice)
• 1/4 cup applesauce
• 1 tsp vanilla extract
• 1 apple, peeled and diced
• Coconut oil or butter for cooking
• Maple syrup or yogurt for serving (optional)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, coconut sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, beat the egg and then add the almond milk, applesauce, and vanilla extract. Stir until combined.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Gently fold in the diced apple pieces.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve warm with maple syrup or yogurt.

These gluten-free cinnamon apple pancakes are a delicious and nutritious way to start your day.

The apples add moisture and natural sweetness, while the cinnamon brings warmth and spice.

They’re perfect for a cozy breakfast on a chilly morning and are sure to be loved by everyone in your family.

Gluten-Free Avocado Toast with Poached Eggs

This gluten-free avocado toast with poached eggs is a simple yet satisfying breakfast that combines creamy avocado with a perfectly poached egg on top of gluten-free toast.

It’s a protein-packed meal that’s rich in healthy fats and fiber, making it both filling and nutritious.

Whether you’re looking for a quick breakfast or something a bit more decadent, this dish is easy to prepare and delicious.

Ingredients:

• 2 slices gluten-free bread (your favorite kind)
• 1 ripe avocado
• 2 large eggs
• 1 tbsp vinegar (for poaching eggs)
• Salt and pepper, to taste
• Red pepper flakes or fresh herbs (optional)

Instructions:

1. Toast the gluten-free bread until golden brown and crispy.
2. While the bread is toasting, fill a small saucepan with water and bring it to a simmer. Add the vinegar to the water.
3. Crack one egg into a small cup and gently slide it into the simmering water. Repeat with the second egg. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft.
4. While the eggs are poaching, mash the avocado in a bowl and season with salt, pepper, and any optional herbs or spices you like (such as red pepper flakes or lemon juice).
5. Spread the mashed avocado evenly over the toasted gluten-free bread.
6. Once the eggs are poached, carefully remove them from the water with a slotted spoon and place one egg on each piece of avocado toast.
7. Season with more salt, pepper, or herbs, and serve immediately.

This gluten-free avocado toast with poached eggs is a classic breakfast that’s packed with healthy fats, protein, and fiber.

The creamy avocado pairs beautifully with the richness of the poached egg, making it a satisfying and energizing meal.

It’s a great option for a healthy start to your day, and it’s easily customizable with different toppings.

Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are a savory, light breakfast option that’s full of flavor and nutrients.

Made with grated zucchini, gluten-free flour, and eggs, these fritters are crispy on the outside and tender on the inside.

They’re perfect for breakfast or as a snack, and they’re a great way to sneak in some veggies at the start of the day.

Top with a dollop of Greek yogurt or a squeeze of lemon for added flavor.

Ingredients:

• 2 medium zucchini, grated
• 2 large eggs
• 1/4 cup gluten-free all-purpose flour
• 1/4 cup grated parmesan cheese (optional)
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Olive oil or coconut oil for frying
• Greek yogurt or lemon wedges for serving (optional)

Instructions:

1. Grate the zucchini and place it in a clean dish towel or cheesecloth. Squeeze out any excess moisture.
2. In a bowl, whisk the eggs, then add the gluten-free flour, parmesan cheese (if using), garlic powder, salt, and pepper. Stir to combine.
3. Add the grated zucchini to the egg mixture and mix well until everything is combined.
4. Heat a skillet over medium heat and add a little olive oil or coconut oil.
5. Scoop spoonfuls of the zucchini mixture into the skillet, flattening them slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. Serve warm with a dollop of Greek yogurt or a squeeze of lemon.

These gluten-free zucchini fritters are a fantastic savory breakfast or snack. They’re packed with vegetables and have a crispy texture that’s satisfying to bite into.

The addition of parmesan cheese adds richness, but they’re still light and healthy.

They’re perfect for meal prep and can be made in advance for a quick breakfast or snack option.

Gluten-Free Sweet Potato Hash

This gluten-free sweet potato hash is a hearty, nutritious breakfast dish that’s both filling and flavorful.

The natural sweetness of the roasted sweet potatoes pairs perfectly with savory ingredients like onions, bell peppers, and crispy bacon.

Topped with a fried egg, it makes for a satisfying and balanced breakfast that will keep you energized throughout the day.

It’s easy to make and can even be customized with other veggies or your favorite herbs.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 4 slices cooked bacon, crumbled (optional)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)
• 2 large eggs (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes in olive oil, salt, and pepper, and spread them evenly on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly browned, flipping them halfway through.
4. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add a little olive oil and sauté the onion and bell pepper for 5-7 minutes until softened.
5. Add the garlic and cook for another minute, then add the crumbled bacon (if using).
6. Once the sweet potatoes are done, add them to the skillet with the onions, bell peppers, and bacon. Stir to combine and cook for an additional 2-3 minutes to heat everything through.
7. If desired, fry the eggs in a separate pan and place them on top of the sweet potato hash. Garnish with fresh parsley and serve.

This gluten-free sweet potato hash is a delicious, savory breakfast option that’s packed with flavor and nutrients.

The roasted sweet potatoes provide a satisfying base, and the sautéed veggies add color and freshness.

The option to add a fried egg on top makes this dish even more hearty and protein-packed, making it perfect for a filling breakfast.

Gluten-Free Pumpkin Spice Oatmeal

This gluten-free pumpkin spice oatmeal is a cozy and comforting breakfast option that’s perfect for the fall or anytime you’re craving a warm, spiced meal.

Made with gluten-free oats, pumpkin puree, and warming spices, this oatmeal is rich, creamy, and naturally sweetened with maple syrup.

It’s packed with fiber, vitamins, and antioxidants, making it a nutritious way to start your day.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups almond milk (or any milk of choice)
• 1/2 cup pumpkin puree
• 1 tbsp maple syrup or honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger (optional)
• Pinch of salt
• Chopped nuts or seeds for topping (optional)

Instructions:

1. In a medium saucepan, combine the oats, almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, ginger (if using), and salt.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and the oatmeal has thickened to your desired consistency.
3. Serve the oatmeal warm, topped with chopped nuts or seeds if desired.

This gluten-free pumpkin spice oatmeal is the ultimate comfort food for breakfast.

The pumpkin puree makes the oatmeal rich and creamy, while the spices create a warm, aromatic flavor that’s perfect for a cozy morning.

It’s quick and easy to prepare, and the added nutritional benefits of pumpkin make it a great option for a healthy start to your day.

Gluten-Free Chia Seed Pudding

Chia seed pudding is a simple, nutritious, and gluten-free breakfast that’s perfect for meal prep. Packed with fiber, protein, and healthy fats, it’s a filling and energizing breakfast option.

The chia seeds absorb the liquid and expand to create a thick, pudding-like texture.

This version uses almond milk and a touch of vanilla for a creamy and subtly sweet flavor. You can top it with your favorite fruits, nuts, or seeds for added texture and nutrients.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• Fresh fruit, nuts, or seeds for topping (optional)

Instructions:

1. In a medium bowl or jar, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl or jar and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
3. Before serving, stir the pudding to break up any clumps. Top with fresh fruit, nuts, or seeds if desired.

This gluten-free chia seed pudding is an easy, no-cook breakfast that’s perfect for busy mornings.

You can prepare it the night before and have a healthy, grab-and-go breakfast waiting for you.

It’s customizable, so you can change the toppings based on your preferences, making it a versatile and delicious choice.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are a deliciously spiced treat that brings the flavor of carrot cake into a breakfast-friendly format.

Made with almond flour and a hint of cinnamon and nutmeg, these muffins are soft, moist, and naturally sweetened with grated carrots and a touch of honey.

They’re perfect for anyone looking for a wholesome, satisfying start to the day that tastes like a dessert but is packed with nutrients.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, then add the honey, melted coconut oil, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the grated carrots, and if desired, add the chopped walnuts or pecans and raisins.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before serving.

These gluten-free carrot cake muffins are perfect for anyone craving a sweet breakfast that’s still packed with nutrients.

The grated carrots add moisture and a subtle sweetness, while the cinnamon and nutmeg provide the warming spices we all love in carrot cake.

Plus, the option to add walnuts and raisins makes them even more flavorful and satisfying.

Gluten-Free Zucchini Banana Bread

This gluten-free zucchini banana bread combines the best of both worlds: the natural sweetness of ripe bananas and the moist texture of zucchini.

Made with almond flour and coconut flour, this bread is dense and filling, yet still light and fluffy.

It’s perfect for a quick breakfast or a snack, and the added zucchini provides a great way to sneak in some extra vegetables.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup shredded zucchini, excess moisture squeezed out
• 2 large eggs
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, shredded zucchini, eggs, melted coconut oil, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and stir until fully combined.
5. If desired, fold in the chopped walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free zucchini banana bread is the perfect combination of sweet and savory.

The zucchini adds moisture and a slight earthiness to balance out the sweetness of the bananas, while the almond and coconut flour give the bread a rich, nutty flavor.

It’s a delicious, healthy way to start your day or enjoy as an afternoon snack.

Gluten-Free Avocado and Bacon Breakfast Cups

These gluten-free avocado and bacon breakfast cups are an easy and delicious way to start your morning.

Made by baking eggs inside avocado halves, with crispy bacon crumbled on top, these cups are packed with healthy fats, protein, and flavor.

They are perfect for a quick breakfast or brunch and can be customized with additional toppings like cheese, herbs, or hot sauce.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 4 slices cooked bacon, crumbled
• Salt and pepper, to taste
• Fresh herbs, such as parsley or chives, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit. Scoop out a little bit of the flesh from the center to create space for the egg.
3. Place the avocado halves in a small baking dish, ensuring they are stable and won’t tip over.
4. Crack an egg into each avocado half, being careful not to spill. If the avocado has a larger hole, you can use a spoon to help contain the egg.
5. Sprinkle the eggs with salt and pepper, and bake for 12-15 minutes, or until the eggs are cooked to your liking.
6. Once baked, remove the avocados from the oven and top with crumbled bacon and fresh herbs, if desired.
7. Serve immediately, with a side of gluten-free toast if desired.

These gluten-free avocado and bacon breakfast cups are a satisfying and filling meal that combines the creaminess of avocado with the richness of eggs and crispy bacon.

They’re packed with healthy fats and protein, making them a great option for a balanced breakfast.

Plus, they’re simple to make and can be customized with different seasonings or toppings to suit your taste.

Gluten-Free Berry Chia Muffins

These gluten-free berry chia muffins are a delicious, healthy breakfast option packed with fresh fruit, fiber, and omega-3 fatty acids.

The combination of chia seeds and berries adds texture and a burst of sweetness, making them perfect for a quick and satisfying start to the day.

These muffins are made with a gluten-free flour blend, making them soft and moist while still providing a hearty, wholesome bite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil or butter
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 cup mixed berries (blueberries, raspberries, strawberries, etc.)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a medium bowl, combine the gluten-free flour, chia seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, then add the maple syrup, melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Gently fold in the mixed berries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

These gluten-free berry chia muffins are perfect for breakfast or as a snack throughout the day.

The chia seeds provide a boost of fiber and healthy fats, while the fresh berries add natural sweetness and antioxidants.

They are light, moist, and delicious—ideal for anyone following a gluten-free diet.

Gluten-Free Egg and Veggie Breakfast Casserole

This gluten-free egg and veggie breakfast casserole is an easy-to-make, protein-packed breakfast that can be prepped ahead of time and baked in the morning.

Filled with a mix of colorful vegetables, eggs, and a bit of cheese, this casserole is both satisfying and nutritious.

It’s perfect for meal prep, and you can customize it with your favorite vegetables or proteins, such as sausage or bacon, to make it your own.

Ingredients:

• 6 large eggs
• 1/2 cup milk (dairy or dairy-free)
• 1 cup diced bell peppers
• 1/2 cup diced onions
• 1 cup spinach or kale, chopped
• 1/2 cup shredded cheese (optional, for topping)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. In a large bowl, whisk together the eggs and milk. Add the salt, pepper, and garlic powder, and stir until combined.
3. Add the diced bell peppers, onions, and spinach (or kale) to the egg mixture. Stir to combine.
4. Pour the mixture into the prepared baking dish, and if desired, sprinkle the top with shredded cheese.
5. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
6. Let the casserole cool for a few minutes before slicing and serving.

This gluten-free egg and veggie breakfast casserole is a savory, satisfying dish that’s perfect for busy mornings.

It’s easy to prepare, packed with vegetables, and provides a great source of protein from the eggs.

You can make it ahead of time and store it in the fridge for a quick, healthy breakfast throughout the week.

Gluten-Free Coconut Flour Pancakes

These gluten-free coconut flour pancakes are light, fluffy, and full of natural sweetness from the coconut flour.

Coconut flour is high in fiber, making these pancakes not only delicious but also filling.

Topped with your favorite syrup or fresh fruit, they are the perfect treat for a gluten-free breakfast that’s easy to prepare and satisfying.

Ingredients:

• 1/4 cup coconut flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil or butter
• Coconut oil or butter for frying
• Maple syrup or fresh fruit for topping

Instructions:

1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
2. In another bowl, beat the eggs, then add the almond milk, vanilla extract, and melted coconut oil (or butter). Stir to combine.
3. Add the wet ingredients to the dry ingredients and mix until smooth. If the batter is too thick, add a little more almond milk to reach your desired consistency.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour about 2-3 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm with maple syrup, fresh fruit, or your favorite toppings.

These gluten-free coconut flour pancakes are a wonderful way to enjoy a light and fluffy breakfast without gluten.

Coconut flour gives them a slightly sweet, tropical flavor, making them perfect for those looking for a healthier pancake alternative.

They’re easy to make, and they provide a filling, nutritious start to your day.