Gluten-free Breakfast Muffins

Curb the window diet with these gluten-free breakfast muffins! 

Window diet? It's a thing! So many of my clients tell me their first stop in the morning is a drive-thru window for a coffee and a muffin. That window diet is not doing you any favours! That muffin, when eaten on a regular basis will have some lasting consequences on your health. It's filled with refined sugars, flours, inflammatory/GMO oils and who knows what else to keep it shelf stable. It will spike your blood sugar levels, leading to more cravings, energy crashes, decreased concentration and soooooo much more.

These are TRUE breakfast muffins! They are low in sugar, high in fibre and will keep you satiated for hours. And YES, they taste amazing! Made with ingredients like coconut sugar, ground flax, carrots, apples and oats πŸ˜‹

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Years ago, when I started to clean up my diet and implement healthier lifestyle changes, one of the things I missed most was baked goods like muffins and loaves. 

It was a lot harder to find ready-made healthy options then. If you were looking to eat a certain way you were better off making them yourself. Now, we're so fortunate to have health food stores and bakeries offering cleaner options that cater to all sorts of dietary restrictions. 

Even still, buying these ready-made cleaner options will cost you more than if you just made them for yourself. I recommend whipping up a batch of these gluten-free breakfast muffins on a Sunday and storing them in the refrigerator so that you have meals/snacks prepped for the entire week. Now that's how you plan ahead!

These muffins are surprisingly moist (does anyone else hate that word?! Regardless, they really are), perfectly sweet, rich in flavour and pair perfectly with a Bulletproof coffee, chai tea latte or mushroom elixir - trust me, I've tried all combinations πŸ˜‰.

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Gluten-free Breakfast Muffins


Makes 12 muffins

3/4 cup almond flour
1/2 cup buckwheat flour
1/2 cup + 2 Tbsp coconut sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
3/4 cup oats
1/4 cup ground flaxseed
3 Tbsp coconut oil, melted
1/4 cup unsweetened applesauce
1 large egg
1 tsp vanilla extract
1/3 cup non-dairy milk
2 small carrots, shredded
1 apple, shredded


  1. Preheat oven to 400F. Line muffin tin with muffin liners or grease well. 
  2. In a large bowl combine flours, sugar, baking soda, baking powder, cinnamon and salt. Stir in oats and ground flax. 
  3. In a separate bowl combine oil, applesauce, egg, vanilla and milk.
  4. Add wet ingredients to dry and mix until fully combined. Fold in shredded carrot and apple.
  5. Fill muffin cups with 1/4 cup of batter in each. Bake for 23-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
  6. Transfer to a cooling rack or enjoy warm.

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