Gluten-free Sweet Breakfast Muffins

Gluten-free Sweet Breakfast Muffins

Ready in 45 minutes

Try this Gluten-free Sweet Breakfast Muffins recipe, or contribute your own.


1 TBSP ground flax mixed with 3 TBSP cold water; (or 1 egg)
1/2 cup liquid; (water, fruit juice, milk)
1 teaspoon sugar
2 TBSP Oil
3/4 cup White Rice Flour
1/4 cup Bob's Red Mill Gluten Free Pizza Crust Mix
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
2 TBSP almonds, walnuts or pecans; finely chopped
1/4 cup unsweetened shredded coconut
1/4 cup dates; chopped (dried apricots, fresh/frozen blueberries, dried cranberries etc)

Original recipe makes 6 Servings



Preheat oven to 425 degrees F. Lightly grease a 6 cup muffin tin, set aside.

In a medium mixing bowl, whisk together white rice flour, pizza crust mix, baking powder, sugar and salt. Add liquid, flax mixture or egg and oil and mix well. Stir in nuts, coconut and chopped dates.

Divide batter into prepared muffin tin and bake for 20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.

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Gluten-free Sweet Breakfast Muffins

Calories Per Serving: 227 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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