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Are you looking for ways to make your mornings healthier and more delicious while staying gluten-free?
Breakfast muffins are a fantastic option to add variety and flavor to your day, all while keeping things simple and convenient.
Whether you’re following a gluten-free diet due to health reasons or simply want to try something new, these 37+ gluten-free breakfast muffin recipes will offer plenty of inspiration for your next morning treat.
From sweet fruity muffins packed with fresh berries to savory options loaded with veggies and spices, there’s something for everyone.
These muffins not only taste amazing but are also easy to prepare, making them the perfect grab-and-go option for busy mornings.
With a mix of nut flours, oats, fruits, and other gluten-free ingredients, these recipes ensure that you don’t have to miss out on the texture or taste of a classic muffin.
Whether you have a sweet tooth or prefer something a little more savory, these recipes will quickly become your go-to breakfast staples.
So, let’s dive in and explore all the ways you can enjoy a muffin that’s both scrumptious and gluten-free!
37+ Irresistible Gluten-Free Breakfast Muffin Recipes for Every Morning
Whether you’re looking for a sweet, fruity muffin or a savory start to your day, these 37+ gluten-free breakfast muffin recipes have got you covered.
From the comforting warmth of cinnamon and apple to the zesty freshness of lemon and poppy seeds, there’s a muffin recipe for every craving.
The best part is that these gluten-free muffins are easy to make and can be enjoyed throughout the week.
So, go ahead, choose a recipe, and transform your mornings into something special with these healthy, delicious, and satisfying gluten-free muffins.
Make a batch today and enjoy a wholesome breakfast that will keep you full and energized for the day ahead!
Almond Flour Blueberry Muffins
These almond flour blueberry muffins are perfect for a gluten-free breakfast. Light and fluffy, they are packed with fresh blueberries, making them a delicious and healthy way to start the day.
Almond flour gives these muffins a slightly nutty flavor and moist texture, while a hint of vanilla and cinnamon adds extra warmth.
Perfect for anyone avoiding gluten but still craving a homemade muffin.
Ingredients:
- 2 cups almond flour
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the almond flour, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean from the center.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
These almond flour blueberry muffins are an absolute treat that balances sweetness and heartiness.
With the health benefits of almond flour, they are low-carb, full of fiber, and nutrient-dense, making them a great option for those looking to avoid gluten without sacrificing flavor.
The addition of blueberries brings natural sweetness, and the muffins stay wonderfully moist, making them ideal for a grab-and-go breakfast or a mid-morning snack.
Banana Oatmeal Muffins
Banana oatmeal muffins are a great way to use up overripe bananas while creating a wholesome and gluten-free breakfast.
These muffins are soft, moist, and packed with fiber from the oats, along with the natural sweetness from bananas.
A sprinkle of cinnamon enhances the flavor, making them a comforting option for breakfast.
Ingredients:
- 2 ripe bananas, mashed
- 1 1/2 cups gluten-free rolled oats
- 2 large eggs
- 1/4 cup almond milk or any milk of your choice
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium-sized bowl, mash the ripe bananas until smooth.
- In a separate bowl, whisk the eggs, almond milk, maple syrup, and vanilla extract.
- Add the mashed bananas to the wet ingredients and mix well.
- In another bowl, combine the oats, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until well combined.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Banana oatmeal muffins are a filling and nutritious way to kickstart your morning.
The oats add fiber, helping keep you full longer, while the bananas provide a natural sweetness and potassium boost.
These muffins can be easily adapted to your taste by adding nuts, seeds, or dried fruit.
They’re not only gluten-free but also dairy-free if you opt for almond milk, making them suitable for various dietary needs.
Zucchini Carrot Muffins
These zucchini carrot muffins are a healthy and light option that’s gluten-free and full of vegetables.
They’re wonderfully moist, thanks to the zucchini, and have a slight sweetness from the grated carrots.
Spices like cinnamon and nutmeg enhance the flavor, making them a perfect breakfast muffin for both kids and adults alike.
Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate the zucchini and carrots and squeeze out any excess moisture from the zucchini.
- In a large bowl, whisk the eggs, honey or maple syrup, and melted coconut oil.
- Add the grated zucchini and carrots to the wet ingredients and mix until combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet ingredients and stir until well combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring to a wire rack.
Zucchini carrot muffins are a great way to sneak in some extra veggies while still enjoying a delicious, gluten-free breakfast.
The combination of zucchini and carrots keeps them moist and flavorful, and the spices create a warm and comforting taste.
These muffins can be enjoyed as is or with a smear of nut butter or cream cheese for added richness. They make for a perfect snack as well as a wholesome start to your day.
Coconut Flour Lemon Poppy Seed Muffins
These coconut flour lemon poppy seed muffins are a zesty and light way to enjoy a gluten-free breakfast.
The coconut flour gives them a unique texture, while the fresh lemon zest and poppy seeds create a refreshing flavor combination.
They’re low-carb, high in fiber, and naturally sweetened, making them a delicious option for anyone on a gluten-free or low-sugar diet.
Ingredients:
- 1/2 cup coconut flour
- 4 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1/4 cup almond milk or milk of choice
- 1 tbsp lemon zest
- 2 tbsp poppy seeds
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk the eggs, honey or maple syrup, melted coconut oil or butter, almond milk, and vanilla extract.
- Add the coconut flour, baking powder, salt, lemon zest, and poppy seeds to the wet ingredients, and stir until fully combined.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
These coconut flour lemon poppy seed muffins are light and airy with a burst of citrus flavor. The coconut flour creates a wonderfully soft texture that pairs perfectly with the tangy lemon.
With the added crunch of poppy seeds, they offer a delightful contrast and make for a refreshing gluten-free breakfast.
These muffins are low in sugar and high in fiber, making them a healthier option without sacrificing flavor.
Pumpkin Spice Muffins
Pumpkin spice muffins are a comforting gluten-free breakfast option that brings all the warm flavors of fall, no matter the season.
These muffins are soft and moist, with a perfect balance of pumpkin, cinnamon, nutmeg, and cloves.
The addition of almond flour provides a slightly nutty flavor and makes these muffins both filling and gluten-free. They’re perfect for a cozy morning or as an on-the-go snack.
Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil or butter, melted
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil or butter, and vanilla extract.
- In another bowl, combine the almond flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until well combined.
- Divide the batter evenly into the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
These pumpkin spice muffins are a flavorful and cozy gluten-free option for breakfast.
The pumpkin gives them a soft, moist texture, while the blend of spices creates a comforting, aromatic flavor.
Almond flour adds a nutty richness and helps keep the muffins light and tender. These muffins are ideal for anyone looking for a healthier yet indulgent fall-inspired treat.
Chia Seed Chocolate Chip Muffins
Chia seed chocolate chip muffins are a perfect blend of health and indulgence.
The chia seeds add a nice crunch and a boost of fiber and omega-3 fatty acids, while the chocolate chips satisfy any sweet cravings.
These muffins are made with gluten-free oats and almond flour, making them both nutrient-packed and delicious.
Ingredients:
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil or butter
- 1/2 tsp vanilla extract
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Apple Cinnamon Muffins
These gluten-free apple cinnamon muffins are packed with the comforting flavors of fresh apples and warm cinnamon.
They have a soft, moist texture and a naturally sweet taste, making them a delicious and healthy breakfast choice.
The combination of almond flour and apples keeps these muffins tender and flavorful, while a touch of honey or maple syrup enhances their natural sweetness.
Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free oat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ¼ cup melted coconut oil or butter
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup grated apple (about 1 medium apple)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, melted coconut oil, honey or maple syrup, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the grated apple, ensuring it is evenly distributed.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack.
These apple cinnamon muffins offer a naturally sweet and satisfying flavor, with just the right amount of spice.
The grated apples keep them soft and moist, while the cinnamon adds warmth and depth. Enjoy them as a quick breakfast or a nutritious snack throughout the day.
Peanut Butter Banana Muffins
Peanut butter banana muffins are a protein-packed, gluten-free breakfast option that combines the richness of peanut butter with the natural sweetness of bananas.
These muffins are soft, flavorful, and incredibly satisfying, making them an excellent choice for a healthy start to your day.
Ingredients:
- 2 ripe bananas, mashed
- ½ cup natural peanut butter
- 2 large eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup mini chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the bananas until smooth.
- Add the peanut butter, eggs, honey or maple syrup, and vanilla extract, then mix until well combined.
- In another bowl, mix the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until fully incorporated.
- If using, fold in the mini chocolate chips.
- Divide the batter evenly into the muffin tin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool before serving.
These peanut butter banana muffins are full of flavor and provide a great balance of protein, healthy fats, and natural sweetness.
They make for an excellent grab-and-go breakfast or post-workout snack, keeping you energized throughout the day.
Carrot Walnut Muffins
Carrot walnut muffins are a wholesome and hearty gluten-free breakfast option.
With freshly grated carrots, crunchy walnuts, and warm spices, these muffins are nutrient-dense and packed with fiber, making them a delicious and filling way to start your day.
Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free oat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 cup grated carrots
- ½ cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until combined.
- Fold in the grated carrots and chopped walnuts.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.
These carrot walnut muffins offer the perfect combination of crunch, natural sweetness, and warmth from the spices.
Packed with healthy ingredients and a satisfying texture, they make a nutritious breakfast or snack that will keep you full and energized.
Chocolate Almond Butter Muffins
Chocolate almond butter muffins are a rich and satisfying gluten-free breakfast treat.
Made with almond flour, cocoa powder, and natural sweeteners, these muffins have a deliciously moist texture and a deep chocolate flavor.
The almond butter adds creaminess and a boost of protein, making these muffins a great option for an energizing morning meal.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup almond butter
- ¼ cup almond milk or milk of choice
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the eggs, honey or maple syrup, almond butter, almond milk, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients and mix well.
- Fold in the mini chocolate chips if using.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.
These chocolate almond butter muffins are a delicious balance of indulgence and nutrition.
The combination of almond butter and cocoa makes them rich and satisfying, while being naturally gluten-free.
They’re perfect for chocolate lovers looking for a healthier breakfast option!
Lemon Raspberry Muffins
Lemon raspberry muffins are a bright and refreshing gluten-free breakfast choice. The tartness of fresh raspberries pairs beautifully with the zesty lemon flavor, creating a light and flavorful muffin.
These muffins are made with coconut flour and almond flour, making them naturally gluten-free and packed with nutrients.
Ingredients:
- ½ cup coconut flour
- ½ cup almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- ¼ cup almond milk or milk of choice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¾ cup fresh or frozen raspberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the coconut flour, almond flour, baking soda, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, lemon zest, and vanilla extract until smooth.
- Slowly mix the wet ingredients into the dry ingredients and stir until well combined.
- Gently fold in the raspberries.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool before serving.
These lemon raspberry muffins are wonderfully soft and packed with fruity flavor. The combination of coconut and almond flour gives them a light texture, while the raspberries add a burst of juiciness.
They make a great grab-and-go breakfast or an afternoon treat with tea.
Sweet Potato Pecan Muffins
Sweet potato pecan muffins are a hearty and flavorful gluten-free breakfast option.
The natural sweetness of the sweet potato pairs beautifully with crunchy pecans and warm spices like cinnamon and nutmeg.
These muffins are nutrient-dense and full of fiber, making them a great way to start your morning on a healthy note.
Ingredients:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the mashed sweet potato, eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- In another bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until fully combined.
- Fold in the chopped pecans.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool before serving.
These sweet potato pecan muffins are a wholesome and satisfying breakfast choice.
The sweet potato provides a natural creaminess and subtle sweetness, while the pecans add a delightful crunch.
They’re perfect for meal prepping and make a great gluten-free snack as well!
Strawberry Coconut Muffins
Strawberry coconut muffins are a delightful gluten-free breakfast treat that combines the natural sweetness of strawberries with the tropical flavor of coconut.
The moist and tender texture of these muffins comes from a blend of almond flour and coconut flour.
They’re lightly sweetened with honey or maple syrup, making them a healthier alternative to traditional sugary muffins.
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened shredded coconut
- 1/2 cup fresh strawberries, chopped
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In another bowl, mix the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the shredded coconut and chopped strawberries.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
These strawberry coconut muffins are a perfect combination of sweet, nutty, and fruity flavors.
The shredded coconut adds a chewy texture that complements the juicy strawberries, making them a satisfying and wholesome breakfast option. They’re also a great snack throughout the day!
Blueberry Almond Muffins
Blueberry almond muffins are a delicious and light gluten-free breakfast option. The almond flour creates a soft, nutty base while the blueberries add a burst of sweetness and antioxidants.
These muffins are naturally sweetened with honey, making them both flavorful and healthier than traditional muffins.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk or any milk of your choice
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey, almond milk, almond butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the blueberries.
- Divide the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before serving.
These blueberry almond muffins are a great way to enjoy the bright, fresh flavor of blueberries combined with the richness of almonds.
They are naturally gluten-free and offer a good dose of protein and healthy fats. These muffins are perfect for breakfast, brunch, or a nutritious snack.
Mocha Protein Muffins
Mocha protein muffins are a perfect blend of rich coffee flavor and chocolate goodness, making them an ideal gluten-free breakfast for coffee lovers.
Packed with protein from almond flour and a scoop of your favorite protein powder, these muffins are a great way to start the day with sustained energy.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup chocolate protein powder (gluten-free)
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup brewed coffee (cooled)
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, protein powder, cocoa powder, baking soda, and salt.
- In another bowl, mix the eggs, honey, brewed coffee, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the mini chocolate chips if using.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
These mocha protein muffins are rich, chocolatey, and have just the right amount of caffeine to get you going.
The addition of protein powder makes them perfect for a pre- or post-workout snack, while the coffee flavor makes them a delicious breakfast choice for any coffee enthusiast.
Pear and Ginger Muffins
Pear and ginger muffins are a unique and flavorful gluten-free breakfast option. The subtle sweetness of ripe pears pairs beautifully with the spicy warmth of fresh ginger.
These muffins are soft, aromatic, and full of natural sweetness, making them perfect for a cozy morning.
The almond flour provides a rich texture, while the ginger gives them a little kick that elevates the flavor.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 1/2 cups peeled and diced pears (about 2 pears)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking soda, salt, and ground ginger.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the diced pears.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes before transferring to a wire rack.
These pear and ginger muffins offer a perfect balance of sweet and spicy flavors. The soft pears add moisture, while the ginger adds a warming spice that’s perfect for colder mornings.
These muffins are a great way to use fresh pears and enjoy a nourishing gluten-free breakfast.
Cinnamon Roll Muffins
Cinnamon roll muffins are a delightful gluten-free breakfast treat that combines the comforting flavors of cinnamon and sugar with a soft, fluffy muffin texture.
These muffins have a swirl of cinnamon sugar throughout, resembling the inside of a classic cinnamon roll, but without the gluten or the hassle of rolling dough.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1/4 cup unsweetened almond milk or milk of choice
- 1 tsp vanilla extract
- 1/4 cup coconut sugar or brown sugar
- 1 tbsp ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking powder, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- In a small bowl, mix the coconut sugar and ground cinnamon.
- Spoon half of the muffin batter into the muffin tin, then sprinkle with half of the cinnamon-sugar mixture. Add the rest of the batter on top and sprinkle with the remaining cinnamon-sugar mixture.
- Use a toothpick or knife to swirl the cinnamon-sugar into the batter for a marbled effect.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool before serving.
These cinnamon roll muffins are a comforting gluten-free alternative to traditional cinnamon rolls.
The cinnamon-sugar swirl creates a sweet, spicy flavor in every bite, making them perfect for a special breakfast or treat.
They’re also easy to make and can be enjoyed by anyone on a gluten-free diet.
Zucchini Carrot Muffins
Zucchini carrot muffins are a wholesome, nutrient-packed gluten-free breakfast option. The combination of grated zucchini and carrots makes these muffins moist and full of natural sweetness.
With a hint of cinnamon and nutmeg, these muffins offer a delicious and healthy way to start your day while sneaking in some veggies.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup grated carrots (about 2 medium carrots)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the grated zucchini and carrots.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before serving.
These zucchini carrot muffins are not only gluten-free but also packed with vegetables, making them a great way to sneak extra nutrition into your morning routine.
The zucchini and carrots provide moisture and natural sweetness, while the spices add a comforting flavor. These muffins are perfect for breakfast, snack time, or a healthy treat.
Pumpkin Spice Muffins
Pumpkin spice muffins are a fall favorite that can be enjoyed year-round, especially when you’re craving a comforting, gluten-free breakfast.
These muffins are made with a blend of almond flour and coconut flour, offering a rich, dense texture.
The pumpkin puree provides moisture, while the blend of warm spices like cinnamon, nutmeg, and cloves gives them a cozy, seasonal flavor.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix the eggs, pumpkin puree, honey or maple syrup, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until smooth.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
These pumpkin spice muffins are perfect for the cooler months but delicious any time you’re craving something comforting.
The pumpkin adds a natural sweetness and moisture, while the spices offer the familiar warmth that makes them so irresistible.
They’re an ideal breakfast option or a healthy snack for any time of day.
Raspberry Lemon Poppy Seed Muffins
Raspberry lemon poppy seed muffins are a fresh and vibrant gluten-free breakfast option.
The tangy lemon zest and juicy raspberries provide a burst of flavor, while the poppy seeds add a satisfying crunch.
The combination of almond flour and coconut flour creates a light yet moist texture that’s perfect for a gluten-free muffin.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1/4 cup almond milk or any milk of your choice
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¾ cup fresh raspberries
- 1 tbsp poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
- Stir in the lemon zest.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Gently fold in the raspberries and poppy seeds.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack.
These raspberry lemon poppy seed muffins are bursting with flavor from the fresh fruit and citrus zest.
The poppy seeds add an extra crunch, making them a perfect balance of softness and texture. They’re perfect for a light breakfast or a sweet snack that’s still healthy.
Maple Pecan Muffins
Maple pecan muffins are a deliciously nutty, gluten-free breakfast treat. The maple syrup provides a natural sweetness, while the pecans add a lovely crunch and richness.
These muffins are soft, slightly sweet, and have the perfect balance of flavors that make them feel like a cozy morning indulgence.
Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free oat flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, and salt.
- In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the chopped pecans.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack.
These maple pecan muffins are a perfect blend of sweetness and nuttiness. The maple syrup provides a natural sweetness that complements the rich flavor of the pecans.
They’re perfect for breakfast or a light snack, and they pair wonderfully with a hot cup of coffee or tea.
Chocolate Chip Banana Muffins
Chocolate chip banana muffins are a delightful gluten-free breakfast option.
The natural sweetness of ripe bananas provides moisture and flavor, while the chocolate chips add a rich, indulgent touch.
These muffins are easy to make, perfectly sweet, and have just the right amount of chocolate to make them a delicious treat without feeling too heavy.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (gluten-free)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking soda, and salt.
- In another bowl, mash the bananas and mix with eggs, honey, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the chocolate chips.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool before serving.
These chocolate chip banana muffins are soft, fluffy, and full of flavor. They make a perfect breakfast or snack for anyone who loves the combination of banana and chocolate.
With their naturally sweet flavor, they’re a healthy and satisfying way to enjoy a comforting treat without the gluten.
Carrot Ginger Muffins
Carrot ginger muffins combine the natural sweetness of carrots with the warm, spicy kick of ginger, making them a delightful and gluten-free breakfast choice.
The addition of almond flour gives these muffins a soft texture, while the ginger adds a zesty flavor that complements the sweet carrots beautifully.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil or butter, melted
- 1/2 cup grated carrots (about 2 medium carrots)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, ginger, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the grated carrots and chopped nuts, if using.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before serving.
These carrot ginger muffins are wonderfully spiced with a perfect balance of sweetness and warmth.
The carrots provide moisture and nutrients, while the ginger adds a refreshing, slightly spicy flavor.
These muffins are an excellent gluten-free breakfast or snack and are perfect for anyone who loves a flavorful, wholesome treat.
Apple Cinnamon Muffins
Apple cinnamon muffins are a classic combination that’s perfect for a gluten-free breakfast.
The natural sweetness of the apples, paired with the warmth of cinnamon, makes these muffins comforting and satisfying.
The almond flour gives them a tender crumb, while the apples keep them moist and full of flavor.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 apple, peeled, cored, and diced
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking powder, cinnamon, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Fold in the diced apple and chopped nuts, if using.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool before serving.
These apple cinnamon muffins are warm, fragrant, and packed with apple goodness.
The combination of apples and cinnamon creates a comforting flavor that’s perfect for fall or any time of the year.
These muffins are a great way to start your day with a gluten-free, healthy breakfast that’s both delicious and filling.
Blueberry Almond Muffins
Blueberry almond muffins are a classic gluten-free breakfast option, packed with juicy blueberries and the nutty richness of almonds.
The combination of almond flour and a hint of vanilla makes these muffins light yet satisfying, while the blueberries add bursts of natural sweetness and antioxidants.
These muffins are a perfect way to enjoy a wholesome and delicious start to your day.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup sliced almonds (optional, for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Gently fold in the blueberries, being careful not to crush them.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- If desired, sprinkle sliced almonds on top of the batter for extra crunch.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before serving.
These blueberry almond muffins are a perfect balance of sweet and nutty flavors. The juicy blueberries provide moisture and bursts of flavor, while the almonds offer a satisfying crunch.
They’re ideal for a quick breakfast or a snack that’s both gluten-free and full of wholesome ingredients.
Lemon Poppy Seed Muffins
Lemon poppy seed muffins are a light and refreshing gluten-free breakfast option.
The citrusy zing of lemon pairs wonderfully with the subtle crunch of poppy seeds, creating a muffin that’s both aromatic and flavorful.
These muffins are made with almond flour and coconut flour, which give them a tender texture, making them a great choice for anyone on a gluten-free diet.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- 1 tbsp poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Stir in the poppy seeds.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before serving.
These lemon poppy seed muffins are fresh, tangy, and packed with the perfect amount of citrus.
The poppy seeds provide a satisfying texture, while the lemon gives them a refreshing, bright flavor.
They’re an excellent gluten-free breakfast or snack, perfect with a hot cup of tea.
Coconut Chocolate Muffins
Coconut chocolate muffins are a delicious gluten-free treat that combines the rich flavors of coconut and chocolate.
The shredded coconut gives these muffins a chewy texture, while the cocoa powder and chocolate chips add a decadent chocolate flavor.
These muffins are perfect for those who want to enjoy a sweet breakfast or snack while keeping it gluten-free.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dark chocolate chips (gluten-free)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Stir in the shredded coconut and chocolate chips.
- Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before serving.
These coconut chocolate muffins are rich and decadent, with a satisfying chewy texture from the shredded coconut.
The combination of chocolate and coconut makes for a treat that’s both sweet and indulgent, perfect for anyone craving a gluten-free breakfast or snack with a chocolate twist.
