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Healthy Breakfast Muffins made gluten free and vegan
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5 from 1 vote

Healthy Gluten Free Breakfast Muffins

A simple yet nutritional recipe to make Healthy Breakfast Muffins that are gluten free and vegan (egg free and dairy free). These keep well for a couple of days and are so filling you'll be pushed to eat two with your morning cup of tea or coffee.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast, Tea Time
Cuisine: Vegan
Keyword: Breakfast, Dairy Free, Easy, Gluten Free, Muffin, Simple, Vegan
Servings: 6 muffins
Calories: 265kcal
Author: Glutarama


  • 100 g grated carrot
  • 100 g gluten free self raising flour
  • 70 g peanut butter
  • 50 g raisins
  • 50 g caster sugar or a sweetener of your choice
  • 50 ml dairy free milk I use soya milk
  • 50 g dairy free yogurt or 50ml of extra milk
  • 1 tbsp sunflower oil
  • 1 tbsp ground flaxseed or chia seed
  • 1 tsp ground cinnamon
  • 1 tbsp chopped roasted hazelnuts
  • 1 tbsp gluten free oats
  • ½ tsp white wine vinegar
  • pinch of salt

to top the muffins

  • 1 tbsp chopped roasted hazelnuts
  • 1 tbsp gluten free oats
  • 1 tbsp caster sugar optional to add sweet top to muffin


  • Preheat the oven to 220°C / 200°C fan / 425°F / Gas 7 and grease a 6 hole muffin tin (I use a coconut spray to grease my tins).
  • Take a large mixing bowl and simply measure all your ingredients into the one bowl (hold back the extra nuts and oats for your muffin toppings).
  • Give the mixture a good stir, it will be a medium to firm batter, if you're worried it's too firm, add a splash of milk to loosen.
  • Spoon large table spoons of mixture into each muffin hole, don't worry about filling the tins to the top.
  • sprinkle the nuts and oats that you set aside over each muffin and add a sprinkle of sugar to taste if you wish.
  • Pop into the preheated oven and bake for 12 minutes, they're ready when the muffins have gently risen and have a soft bounce to the touch.
  • These can be eaten still warm or once cooled and will keep for a couple of days. On the third day you might light to reheat them for 10 seconds in the oven to freshen them up (you could do that every day so you have lovely warm muffins for breakfast each day)


Calories: 265kcal | Carbohydrates: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 73mg | Potassium: 228mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2818IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg