Breakfast/ Recipes

Gluten-free breakfast muffins

Breakfast muffin - Healthy and gluten-free breakfast for children

For school I often bake gluten-free breakfast muffins for my kids. They are quick and easy to prepare and very tasty. They consist mainly of oat flakes, gluten-free flour, 100% organic apple sauce and ground almonds.

Gluten-free breakfast muffins

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By Sandra Ludes
Prep Time: 5 minutes Cooking Time: 25 minutes


  • 200 g organic apple puree 100% without additives
  • 90 g rape oil
  • 50 g maple syrup
  • 125 g gluten-free flour
  • 100 g gluten-free oat flakes tender
  • 1 teaspoon baking powder
  • 1/2 teaspoon sodium bicarbonate
  • 1 teaspoon ground cinnamon
  • 1 pinch of salt
  • 30 g ground almonds
  • 30 g milk (or plant-based alternative)



Preheat oven to 180 degrees top/bottom heat.


Coat a muffin tray with coconut oil.


Place all ingredients in a bowl. Mix well with a tablespoon and then pour into the muffin wells. One tablespoon high piled up per hollow.


In the oven! (25 minutes)


Take directly from the muffin tin to cool down. To do this, carefully turn the muffin tray over the work tray. Now the still warm muffins should fall out. Now let them cool down on a plate.


Then store in a sealable tin. Keep hermetically sealed for 3-4 days.

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