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  • Danielle P.

Gluten Free Breakfast Muffins


Even if you aren't a celiac or gluten intolerant you will LOVE these gluten free muffins. They get a gigantic stamp of approval from my 2 crazy littles. AND there's some sneaky sneaky veggies in it! #winning! I made a batch and stuck them in the fridge for a fast kid-friendly breakfast for the week!

Ingredients 2 1/2 cups old fashioned oats

1 cup plain Greek yogurt (I used homemade, but my recommended brand is Fage)

2 eggs

1/2 cup coconut sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 ripe banana (mashed) 1 small zucchini shredded 1 small carrot shredded

1/2 cup chocolate chips (optional)

Instructions

Preheat oven to 400 degrees.

Prepare a 12 cup muffin tin with nonstick spray (I use grapeseed spray) (use silicone liners or none NOT paper liners).

Add oats, yogurt, eggs, sugar, baking powder, baking soda, and bananas to a mixer. You can blend the oats in a blender to make them less oat looking if you have picky kiddos.

Mix until smooth. Fold in chocolate chips.

Fill muffin cups about 2/3 of the way full. Bake for 15-20 minutes, until a tester comes out clean. Remove to a wire rack to cool completely.

21 day fix portions: 1 yellow, 1/2 green, 1/2 red per muffin


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