Start your day off right with these irresistible Gluten Dairy Free Breakfast Muffins with Crunchy Almond Crumble! Bursting with flavor and packed with wholesome ingredients, these muffins are not only gluten and dairy-free but also incredibly easy to make. Imagine sinking your teeth into a warm, fluffy muffin topped with a delightful almond crunch and sweet mixed berries—perfect for a quick breakfast or a satisfying snack. Whether you’re gluten-sensitive or just looking to try something new, these muffins will have everyone coming back for seconds. Ready to impress your taste buds? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1/2 cup almond milk
- 1/2 cup mixed berries
- 1/4 cup sliced almonds for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, whisk together gluten-free flour blend, almond flour, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, blend maple syrup, melted coconut oil, eggs, and almond milk until smooth and fully incorporated.
- Pour wet ingredients into dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, which can make muffins dense.
- Gently fold in mixed berries, distributing them evenly throughout the batter.
- Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle sliced almonds generously over the top of each muffin for a crunchy almond crumble topping.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Measure Accurately: For the best results, make sure to measure your gluten-free flour blend and almond flour accurately. Too much flour can lead to dense muffins, while too little can make them fall apart.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins, so be gentle!
- Customize Your Berries: Feel free to swap in your favorite berries—blueberries, raspberries, or even chopped strawberries work wonderfully in this recipe.
- Check for Doneness: Every oven is different, so start checking your muffins around the 22-minute mark. They’re ready when a toothpick inserted into the center comes out clean.
- Store Properly: To keep your muffins fresh, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage—just reheat in the oven or microwave when you're ready to enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
