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|| byKat|8 Comments
These gluten & dairy free breakfast muffins have absolutely everything going for them – they are easy and quick to prepare, super delicious and allergy friendly! With a healthy balance of fats, carbs and protein, they will keep you full until lunch, and the sugars will give you a kick of energy that everyone needs in the morning. Plus, there’s a crumble!
I love breakfast. No, you don’t understand. I go to sleep looking forward to breakfast. If I can’t sleep, and if I’m not pondering which cupcake and buttercream combination to try next, I’m deciding what I should have for breakfast the following day. Yes, my thoughts are very food-centric. No, I’m not sorry.
There’s a downside to being breakfast-crazy. I want (need) to take my time and savour whatever yumminess I’ve whipped up, which means that waking up half an hour before I need to rush out of the door is a big no-no. Instead, I wake up around 7 a.m. and enjoy this smoothie or that oatmeal. Breakfast time is taken very seriously ‘round here. But here’s the catch – I really really like my sleep, as well. And I’m pretty certain that you do, too. That’s where these insanely delicious gluten & dairy free breakfast muffins come in.
If “insanely delicious” sounds like an exaggeration to you… it isn’t.
The proof? (Is in the breakfast muffins, as they say.)
This is a 2-bowl recipe that takes only 30 minutes from start to finish.
You can prepare your breakfast in advance and enjoy the extra sleep.
The breakfast muffins are fluffy, moist and full of flavour.
They have the fats, the carbs and the protein to keep you full and energised all morning long.
They’re both gluten and dairy free.
THERE’S A CRUMBLE!!!
I mean, seriously, just look at the crumble:
It can hardly get any better than that. I couldn’t even finish taking photographs before taking a bite. (It was a delicious bite. That’s why I took another one.)
Breakfast muffins have been done before and in a bazillion different ways, each more delicious than the previous one. So why choose this recipe? Because it has everything going for it – it’s easy, it’s quick, and the results are delicious, filling and allergy friendly. And ‘cause I said so, and I’m extremely reliable when it comes to breakfast-choosing (it’s an art). And THERE’S A CRUMBLE!
GLUTEN & DAIRY FREE BREAKFAST MUFFINS WITH CRUNCHY ALMOND CRUMBLE
These gluten & dairy free breakfast muffins have absolutely everything going for them – they are easy and quick to prepare, super delicious and allergy friendly! With a healthy balance of fats, carbs and protein, they will keep you full until lunch, and the sugars will give you a kick of energy that everyone needs in the morning. Plus, there’s a crumble!
Print Rate SAVE
Prep Time 10 minutes mins
Cook/Bake Time 20 minutes mins
Total Time 30 minutes mins
Servings 9 muffins
Author Kat | The Loopy Whisk
Ingredients
For almond crumble:
- 50 g (1/2 cup) flaked almonds
- 85 g (1 cup) oats
- 50 g (1/4 cup) caster sugar
- 15 g (1/8 cup) gluten free flour
- 1/4 cup vegetable oil
For breakfast muffins:
- 225 g (1 3/4 cups) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 2 tsp cinnamon
- 55 g (1/2 cup) ground almonds
- 70 g (1/2 cup) dates, chopped
- 65 – 100 g (1/3 – 1/2 cup) caster sugar (Note 1)
- 1/2 cup vegetable oil
- 1/3 cup almond milk or other non-dairy milk
- 2 medium eggs, room temperature
- 1 tsp vanilla
- 1/2 banana, mashed
Instructions
For almond crumble:
In a bowl, combine all almond crumble ingredients.
Mix until everything is evenly distributed.
Set aside.
For breakfast muffins:
Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake tray with 9 cupcake cases.
In a bowl, mix all breakfast muffins ingredients until a hom*ogeneous mixture with no flour clumps forms.
Using a spoon or an ice-cream scoop, fill each cupcake case ~3/4 full with the muffin batter.
Sprinkle the almond crumble on top of the muffin batter (you should be able to evenly distribute all of the crumble among the 9 muffins).
Bake in the pre-heated oven at 180 ºC (350 ºF) for 20 – 23 minutes, or until the crumble is light golden brown and an inserted toothpick comes out clean.
Allow to cool, and enjoy!
Storage:
The gluten & dairy free breakfast muffins keep well in a closed container in a cool dry place for 3 – 4 days (be happy if they last 'til the morning).
Notes
Note 1: How much sugar you use depends solely on how sweet you want your muffins to be. I prefer the lower end on the sweetness range, but tastes differ. Using the full amount of sugar gives a more dessert-like muffin.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!
Looking for more gluten free yumminess?Look no further!
No Bake Lemon Tart with Lemon Syrup Mirror Glaze
White Chocolate Cupcakes with Blueberry Buttercream
Gluten Free Brownies with Pecans
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8 thoughts on “Gluten + Dairy Free Breakfast Muffins with Crunchy Almond Crumble”
I think the flavor of these muffins was absolutely amazing, however, my muffins were a little bit dense. I think it was completely my mistake! I ran out of baking soda, so I decided to substitute it for a bit more baking powder, and I used an egg replacement. Somehow I found myself being disappointed but they were still delicious! I would love some recommendations to get those totally fluffy, and tasty muffins!
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Hi! Any idea how many calories these Breakfast gluten and dairy free muffins have?
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Hi Lynn! I don’t calculate the calories for my recipes, but I’m sure any calorie calculator will give you a good estimate if you plug in the ingredients. 🙂
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Hi! Really want to try this recipe, however I don’t like bananas much. Do you think apple sauce or something else would work as an alternative?
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Hi Julia! The applesauce should work, however I’ve never personally tried it so I can’t guarantee that the recipe will work 100%. If you do give it a try, let me know how it turns out! 🙂
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Are these muffins freezable? I would like to prepare as much as possible for à family weekend in the near future
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Hi Kathryn! I’m not sure – I don’t normally freeze my baking. I would make a small batch, freeze it and see how it works out, before making a big amount. Let me know how they turn out after freezing, I’m really curious! 🙂
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I have frozen Kat’s Carrot cake recipe (though I made them as Muffins) and they taste just as delicious, Lizzy
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