Glutenfreie Monster Breakfast Muffins
These fun, dual-flavor muffins are packed with nutrition and perfect for busy mornings. Enjoy a sweet green version packed with spinach and banana, or a savory cheddar version for a cheesy delight.
Ingredients
Dry Ingredients
- 2 cups Gluten free flour blend Use a 1 to 1 baking blend if possible. Add xanthan gum if needed.
- 2 teaspoons Baking powder
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Milk Any kind works (dairy, almond, oat, etc.)
- 2 large Eggs Can substitute with flax eggs for an egg-free version.
- 1/4 cup Oil or melted butter Neutral oil or melted coconut oil (may add coconut taste).
- 1 medium Banana or applesauce Banana adds flavor, applesauce keeps it mild.
- 1 cup Fresh baby spinach Blends easily; frozen spinach also works if squeezed well.
Mix-ins
- 1 cup Mini chocolate chips For the sweet version.
- 1 cup Cheddar cheese Sharp cheddar for the savory version.
- 1/2 teaspoon Garlic powder Add to savory muffins.
- 1/4 teaspoon Paprika Optional for savory muffins.
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tin.
- In a blender, combine milk, eggs, oil, banana or applesauce, spinach, and cocoa powder (optional). Blend until smooth.
- In a bowl, mix the gluten-free flour, baking powder, and salt.
- Pour the blended mixture into the dry ingredients and stir until just combined.
- Fold in mini chocolate chips and spoon the batter into the lined muffin tin.
- For savory muffins, skip the banana and spinach, fold in cheese, and place in the muffin tin.
- Bake for 16 to 20 minutes, until a toothpick comes out mostly clean.
- Let them cool for at least 10 minutes before serving.
Notes
If your gluten-free flour tastes grainy, let the batter sit for 10 minutes before baking to improve texture.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 5g
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