Gluten Free Breakfast Muffin

Introduction

Muffins are one of the most popular breakfast items. They are easy to make, versatile and a great way to start the day. Gluten free muffins can be just as delicious and healthy as their wheat flour counterparts. This recipe is for a gluten free breakfast muffin that is sure to please.

Ingredients

• 1 cup gluten free flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup oil
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts, such as walnuts or pecans
• 1/2 cup dried cranberries, or other dried fruit

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the gluten free flour, sugar, baking powder and salt.
3. In a separate bowl, mix together the oil, almond milk and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Stir in the nuts and dried cranberries.
6. Spoon the batter into muffin tins lined with paper liners.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
8. Remove from oven and allow to cool before serving.

Nutrition

Variations

This recipe can be easily adapted to suit your taste. Try adding different nuts, such as almonds, cashews or pistachios. Or swap out the cranberries for raisins, cherries or blueberries. You can also add chocolate chips, coconut flakes or even a few tablespoons of nut butter for an extra boost of flavor and nutrition.

Conclusion

This gluten free breakfast muffin is an easy and delicious way to start the day. It’s packed with protein, fiber and healthy fats, making it a great choice for those on a gluten free diet. With a few simple ingredients and a few minutes of prep time, you can enjoy a warm, nutritious breakfast any day of the week.