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Gluten Free Breakfast Muffins with Almonds and Vanilla flavour
Breakfast is an exciting time of the day for me. Why? Well it’s my first chance to cook for the day, and our new breakfast muffins recipe is perfect for mornings (or any time of the day).
Hi there! And welcome. I’m excited to have you here and share with you, another recipe.
It’s been a muffin sort of week for us here at Vegan.io. We have been very busy and as a result, we needed food we could eat on the run. Enjoying nutritious and healthy food while being super busy can be a really big challenge, even for those of us who are planning gods or goddesses (myself included). And that, my friends, is why I enjoy making recipes such as this one - to help all of us choose healthier, more sustainable options without losing our minds in the process.
To make these delicious breakfast muffins, you will need 30 minutes and 13 ingredients.
From all of the notable quality ingredients we use in this recipe, we are provided with a great source of protein, omega-3 fatty acids, fibre, antioxidants, vitamin E, magnesium, potassium, and all 8 essential amino acids. And that’s just to name a few!
What makes these muffins so perfect? They’re muffins – we don’t really need any other reason. But just in case you’re not convinced (yet), the high protein gluten free breakfast muffins with almond and vanilla are perfect for any time of the day because they are:
- Family friendly!
- Easy to store.
- Simple to make.
- Gluten free.
- A good source of protein – 9g per serve!
Storing your muffins is easy. If you have made a small batch and plan on eating them the next morning, you may opt to leave them on the cooling rack and place a clean dish towel over them to keep them fresh and moist. This works best if you have cooked them in the afternoon or evening. Otherwise, you may place your muffins in an airtight container or reseal bag and store at room temperature for up to 48 hours.
I personally love this recipe because you can make them in bulk! Cooked muffins freeze well. So why not put aside an hour or so and whip up a big batch of scrumptious muffins. You can store muffins in the freezer for up to 2 months, making it perfect to grab and go whenever you need to.
Liked this recipe? Why not head over and check out this week’s other muffin recipe – the High Protein Gluten Free Breakfast Muffin with Pumpkin Seed and Dried Cherries.
Ingredients
For the dry ingredients
- ½ cup almond flour
- 1 tsp baking powder
- ¼ cup crushed almonds (roasted)
- ½ tsp ground coriander
- ½ cup quinoa flour
- 1 dash sea salt
- 1 oz unflavoured sunwarrior protein powder
- 1 tsp vanilla extract
For the chia seed mixture
- ½ cup almond milk
- 1½ tsps chia seeds
For the wet ingredients
- ½ cup apple sauce
- 3 tablespoons olive oil
For the topping
- 2 tablespoons crushed almonds
Directions
- Preheat the oven to 180 degrees (360 F).
- Use a small bowl, add the ingredients for the chia seed mixture and set aside.
- Use a big bowl and mix all the dry ingredients together.
- Use a separate bowl to mix the wet ingredients.
- Add the liquids and the chia seed mixture to the dry ingredients and stir everything well.
- Prepare a muffin pan with muffin liner and fill each muffin pan hole with the same amount of batter and add the topping.
- Bake for 25-30 minutes until muffins are golden brown, then transfer muffins to a cooling rack and let them cool down completely.
Nutrition Facts
Total servings 6
| Amount Per Serving | ||
|---|---|---|
| Calories 219 | From Fat 136 | |
| % Daily Value* | ||
| Total Fat 15g | 23.2% | |
| Saturated Fat 2g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 91.135mg | 3.8% | |
| Total Carbohydrate 14g | 4.7% | |
| Dietry Fiber 3g | 12.8% | |
| Sugars 3g | ||
| Protein 9g | 18.2% | |
| Vitamin K2 0.13µg | 0.1% | |
|---|---|---|
| Vitamin A 9.39µg | ||
| Vitamin B-12 0µg | 0% | |
| Vitamin B-6 0.09mg | 4.6% | |
| Vitamin C 4.36mg | 7.3% | |
| Vitamin D 9.17IU | 2.3% | |
| Vitamin D3 0.22µg | ||
| Vitamin E 5.42mg | 18.1% | |
| Vitamin K1 4.17µg | 5.2% | |
| Calcium 138.31mg | 13.8% | |
|---|---|---|
| Copper 0.31mg | 15.5% | |
| Folate 37.88µg | 9.5% | |
| Folic Acid 0µg | ||
| Iron 2.08mg | 6.4% | |
| Magnesium 68.86mg | 17.2% | |
| Manganese 0.66mg | 33.2% | |
| Niacin 0.87mg | 4.4% | |
| Pantothenic acid 0.18mg | 1.8% | |
| Phosphorus 227.32mg | 22.7% | |
| Potassium 292.95mg | 8.4% | |
| Riboflavin, 0.22mg | 12.8% | |
| Selenium 2.32µg | 3.3% | |
| Sodium 91.13mg | 3.8% | |
| Thiamin, 0.1mg | 7% | |
| Zinc 1.07mg | 4.8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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