Fruit Filled Breakfast Protein Muffins - Gluten Free Vegan
An easy grab and go breakfast muffin. Filled with fruit bursting flavour, and protein. A complete meal.I used buckwheat which is gluten free.Vegan, vegetarian, plant based, celiac friendly, diabetic friendly
Equipment
- Large Mixing Bowl
- Muffin tray large and/or extra large
- Whisk
- measuring cup for liquid
- 1/4 cup, 1 cup for dry ingredients
- tbsp, tsp, 1/2 tsp
Ingredients
Flax Egg
- 2 tbsp Flax seed meal
- 4 tbsp water
Whisk together in a large bowl Dry Ingredients:
- ½ cup Buckwheat Flakes or Gluten Free Oat Flakes I used buckwheat which is naturally gluten free
- 1 ¼ cup Oat Flour Gluten Free, or flour of choice If celiac, you may want to use buckwheat flour.
- ¼ cup Coconut Sugar or natural sugar of choice
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon - Ceylon preferred
- ½ tsp Himalayan or Sea Salt ground
Choose a protein of choice
- 2 tbsp Hemp Hearts or Chia Seeds
Fruit fresh or frozen
- 1 Banana does not need to be ripe, but not green - mashed
- ½ cup mixed berries or whole cherries, blueberries, apples, banana. I used blueberries for one batch and whole cherries with a few dairy free chocolate chips for the other.
Choose non dairy milk unsweetened of choice
- 1 ½ cups Alternative non-dairy milk of choice. I used Oat Milk gluten free.
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F
- Make the flax egg in a small bowl. Add together the flax meal and water, mix and let sit for 10 minutes.
- Add the parchment muffin cups to the muffin tray. Approximately 8
- In a large glass bowl whisk together all the dry ingredients plus the protein of choice. I used the hemp hearts.
- In a small bowl mash the banana.Gently mix in the vanilla, alternative milk, and the flax egg
- Prepare 1/2 cup fruit of choice. If using apples, peel and chop.
- Add the wet mixture into the dry mixture and mix well. Then stir in gently, the fruit of choice. If using the cherries then wait until you fill the muffin cups half way, add 2-3 cherries and fill the rest with the muffin mix.Add the mixture to each of the muffin cups by filling them up to almost the top of each. Should be about 6-8 depending on if you are using the large and extra large muffin cups.
- Bake the muffins for 20 - 25 minutes. They will rise nicely slightly. Use a toothpick to come out clean. If using the extra large muffin cups, then add 10 more minutes.When cooked, let sit in the muffin tray until they have cooled down enough to enjoy.
- Store in a container in the fridge for 1 week.
Tried this recipe?Let us know how it was!