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These easy, gluten free Breakfast Muffins are the perfect grab-and-go breakfast for those who love a sweet treat in the morning! Packed with bananas, gluten free muesli and cinnamon, these are high in fibre as well as being naturally dairy free and vegan too.
Notes on these Gluten Free Breakfast Muffins
- An Easy, Grab-And-Go Breakfast: Find gluten free grab-and-go breakfast options can be really difficult, and these homemade healthy breakfast muffins will ensure you never go hungry. Plus they’re so easy to make.
- Dairy and Egg Free: I get a lot of requests for dairy free and egg free bakes, so these breakfast banana and muesli muffins are vegan – though you’d never know, they’re so light and fluffy!
- Healthier Option: Adding banana and muesli makes this a great, high-fibre start to the day. This recipe is also lower in sugar than my other gluten free muffins.
- Anything else? For a savoury breakfast muffin idea try my Egg Muffins recipe – or why not make both and have these as breakfast dessert!?
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these banana and muesli muffins with the full quantities. But here are the main ingredients and ideas for any swaps.
- Bananas: The riper the bananas, the better. Ideally they’ll be bright yellow with plenty of black spots – making the muffins sweet and sticky.
- Yoghurt: I use 0% fat Greek yoghurt, but full fat yoghurt works – as will natural yoghurt. For dairy free use coconut or soya yoghurt.
- Vegetable Oil: Or any neutral oil, so as not to affect the flavour.
- Light Brown Sugar: You could use date sugar if you don’t want to use refined sugar.
- Gluten Free Plain Flour: I use FREEE as it is easily available in UK supermarkets. Use a plain, all purpose or 1:1 gluten free baking flour blend.
- Xanthan Gum: Omit this if your flour mix already contains it.
- Gluten Free Baking Powder: Some baking powders contain wheat, so be careful. You can check out my gluten free baking powder guide for suitable brands.
- Cinnamon: For flavour – omit this if you don’t like it.
- Gluten Free Muesli: This recipe has been tested with a number of different gluten free muesli brands and all work well. For a simple option I use the Sainsbury’s gluten free muesli which contains oat flakes, dried fruits and seeds. Using a chocolate muesli also creates a delicious muffin with nice chocolate chunks!
- Gluten Free Oat Milk: Or dairy free milk of choice. Not all oat milk is gluten free so use my gluten free oat milk guide to find one which is safe.
- Bicarbonate of Soda: Or baking soda in the US.
- White Wine Vinegar: Or apple cider vinegar also works. This reacts with the bicarb to help make the muffins nice and fluffy.
Notes From My Vegan Muffin Recipe Testing…
I get asked a lot about vegan baking and egg replacements, so I tested a few different options for this recipe. I found the banana gave the ‘stodge’ while the bicarb and vinegar helped create a nice, fluffy rise.
I did test this recipe with both chia seeds and flaxseeds but found this created a very dense muffin, more like bread! I tried this bicarb/vinegar method from my gluten free vegan cupcakes recipe and it worked a treat. Egg-lovers would never know!
How to Make Gluten Free Breakfast Muffins
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free vegan breakfast muffins are to make.
Storing and Freezing Instructions
TO STORE: Once cooled completely these breakfast muffins will keep in an airtight container at room temperature for 3-5 days.
TO FREEZE: If you want to meal prep (or just have excess muffins!) you can easily freeze them. Defrost at room temperature when you fancy one.
Breakfast Muffins Recipe
Equipment
- 10 Muffin Cases
Ingredients
- 2 overripe bananas, (approx 250g with skins on)
- 100 g Greek yoghurt, (for dairy free use coconut yoghurt or soya yoghurt)
- 50 ml vegetable oil
- 75 g light brown sugar
- 150 g gluten free plain flour, (I use FREEE)
- 0.25 tsp xanthan gum
- 2 tsp gluten free baking powder
- 1 tsp cinnamon
- 100 g gluten free muesli, + a little extra for sprinkling on top
- 100 ml gluten free oat milk
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Instructions
- Preheat the oven to 180C / Fan 160C / 350 F / Gas Mark 4 and line a muffin tin with 10 muffin cases.
- Peel the bananas then add to a bowl and mash to a paste using a fork. To the same bowl, add the yoghurt, vegetable oil and oat milk and mix well.
- To a large mixing bowl, add the gluten free flour, light brown sugar, xanthan gum, baking powder, cinnamon and gluten free muesli.
- Add the wet ingredients to the dry, then beat with an electric whisk to combine. They should form a thick batter.
- In a small bowl, mix the bicarb and vinegar – it will start to fizz – and working quickly, add to the cake batter and beat again to mix through.
- Portion the mixture between the muffin cases. Sprinkle with a little extra muesli and bake for 20-25 minutes until risen and golden.
- Remove from the oven and cool on a rack before eating.
Notes
- Storing: These muffins can be kept in an airtight container for 3-5 days, or can also be frozen and defrosted when needed.
Nutrition
More Gluten Free Breakfast Recipes
If you like this breakfast muffins recipe then make sure you check out these other gluten free breakfast recipes too…
- Gluten Free Pancakes
- PB&J Overnight Oats
- Blueberry Pancakes
- Gluten Free Granola
- Carrot Cake Porridge
- Gluten Free Sheet Pan Pancakes
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Lovely. Lovely wholemeal oat nutritious muffins. I leave my bananas chunky and added sunflower and pumpkin seeds for a crunch.
They are filling and the recipe is simple and easy to follow. Such an excellent idea from Sarah
Can you substitute coconut oil for the vegetable oil?
Yes I think that would work if you melted it first, though it would give the muffins more of a coconut flavour!