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Easy Gluten-Free Breakfast Muffins

Start your day right with these satisfying and healthy gluten-free breakfast muffins packed with colorful veggies and gooey cheese!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1/4 cup olive oil
  • 1/2 cup milk (or dairy-free alternative)
Mix-ins
  • 1 cup mixed vegetables (e.g., spinach, bell peppers, zucchini) Choose fresh, seasonal veggies.
  • 1/2 cup shredded cheese (mix of cheddar, mozzarella, and feta) Experiment with different cheese varieties.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, mix together almond flour, oat flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, olive oil, and milk until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fold in the mixed vegetables and cheese.
  6. Divide the batter evenly into the muffin tin.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cool for a few minutes before removing from the tin and enjoy!

Notes

Serve these muffins warm with honey or Greek yogurt, and fresh herbs for added flavor. Store leftovers in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months.