Simple Gluten-free Breakfast Muffins

Some days, you just want to bake. You want that cozy, warm feeling that fills the house, but you don’t have a lot of time. That’s how this recipe for easy gluten-free breakfast muffins was born.

I remember my very first try. The kids were home on a rainy morning, and they wanted something yummy. I pulled out my baking stuff, but instead of muffins, I ended up with these flat, sad little cookie-things. They were a total mess! I was ready to give up, but my son, with a big smile, said, “They’re just muffin cookies, Mom!” and he ate two in a row. It was a good lesson that not everything has to be perfect. So, I went back to the kitchen, and after a few more tries, I finally nailed it. Now, this recipe is my go-to for busy mornings, playdates, or when we just need a little treat. They’re super simple, and trust me, you got this!

Ingredients

This recipe is simple because it uses things you probably already have in your kitchen. No fancy ingredients needed! The star of the show is the gluten-free flour blend, which makes them perfect for anyone with a sensitive tummy.

• 1 1/2 cups gluten-free all-purpose flour blend (one with xanthan gum works best!)
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk (dairy or non-dairy both work!)
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 cup mix-ins (like blueberries, chocolate chips, or chopped apples)

A quick tip: If you don’t have a gluten-free flour blend, you can use regular all-purpose flour instead. The muffins won’t be gluten-free, of course, but they’ll still be delicious!

Tools You’ll Use

This recipe is a one-bowl wonder, so cleanup is a breeze.

• A large mixing bowl
• A whisk or a wooden spoon
• Measuring cups and spoons
• A muffin tin
• Cupcake liners (or a little extra butter to grease the tin)

Prep time: 10 minutes Cook time: 20-25 minutes

Instruction

This is the fun part! Baking muffins is a great way to spend time with your little ones. They can help with the stirring and adding the mix-ins.

1. Preheat your oven to 375°F (190°C).
2. Line your muffin tin with cupcake liners. You can also grease it with a little butter or cooking spray if you don’t have liners.
3. In your large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure it’s all mixed up well.
4. In a separate small bowl, whisk the egg, milk, melted butter, and vanilla extract until they are fully combined.
5. Pour the wet ingredients into the dry ingredients. Stir everything together with a spoon until the batter is just mixed. It’s okay if you see a few lumps—that’s a good thing! Don’t overmix, or your muffins might turn out tough.
6. Gently fold in your blueberries or other mix-ins. Give the bowl a little scrape with your spoon to make sure they’re spread all around.
7. Scoop the batter evenly into the muffin cups, filling them about three-quarters of the way full.
8. Bake for 20-25 minutes, or until a toothpick poked into the center comes out clean.

Healthy Tips & Tricks

These quick gluten-free muffins aren’t just yummy—they’re also packed with good stuff!

• Oats for energy: You can add a half cup of rolled oats to the batter. Oats are a whole grain that gives you steady energy to run and play all day long.
• Blueberries for power: If you use blueberries, you’re getting little powerhouses of vitamins. They’re full of antioxidants that help keep your body strong.
• A secret veggie: For a little extra boost, try adding a half cup of finely shredded zucchini or carrot. You won’t even taste it, but it adds extra vitamins and fiber!

For a simple serving, one muffin is about:

• 150 calories
• 2g protein
• 18g carbs
• 7g fat

This is a great meal prep idea for families. After the muffins cool completely, you can put them in a sealed container in the fridge for a few days. You can also freeze the extras! Just place them in a freezer bag and they’ll be ready for a super-fast breakfast on a busy morning. Just pop one in the microwave for 20-30 seconds to warm it up.

Make It Your Own

The best part about this healthy breakfast muffin recipe is how easy it is to change it up! Here are some ideas:

• Flour swaps: Instead of a gluten-free blend, you can use 1 1/2 cups of oat flour or almond flour. Just know that the texture might be a little different.
• Extra toppings: Sprinkle the tops with a little cinnamon sugar, some extra oats, or coarse sugar for a sparkly finish. I always sneak an extra topping onto my own muffin!
• New flavors: Try adding a teaspoon of cinnamon, a pinch of nutmeg, or some lemon zest to the batter for a fun twist.

These simple gluten-free breakfast muffins are a warm, comforting hug in a paper wrapper. I hope they bring a little bit of joy to your kitchen, just like they do in mine.

I’d love to hear how your muffins turned out! What kind of mix-ins did you use? Tell me all about it in the comments below!