begin your weekend with these banana and egg breakfast muffins. warm, and satisfying… fresh from the oven are simply the best!
Gluten free breakfast muffins
breakfast muffins with banana & egg. gluten free, naturally!
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 2 bananas, ripe
- 150 g oatmeal flour
- 8 tbsp oatmeal
- 100 g buckwheat flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 160 ml unsweetened almond milk
- 100 g coconut oil, melted
- 4 tbsp honey
- 2 eggs
- optional: fruits, fresh or frozen
Instructions
- preheat oven, 180 ºC / 350 ºF.
- crush bananas.
- in a large bowl, mix oatmeal flour, oatmeal, buckwheat flour, baking powder, & cinnamon.
- in another bowl, beat almond milk, coconut oil, banana, honey, & eggs for a few minutes.
- mix wet a& dry ingredients, until well combined.
- add 200 g blueberries or quartered blackberries.
- divide batter into 12 cupcake tins.
- bake about until done, about 25 minutes.
Don’t forget to pin this recipe:
Notes
deliciously prepared by adding blueberries or quartered blackberries. muffins can be easily stored in fridge or freezer. depending on how you stored the muffins, fridge or freezer, reheat muffin for 5~10 minutes in oven if necessary.
How about pancakes or breakfast cookies next weekend?
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