Gluten-Free Breakfast Muffins


Pure Foods

Posted April 5, 2022 (Last updated December 17, 2020)



Total Time




Pure's hearty berry muffins, perfect for breakfast on the go. (Gluten-Free)


  • Sesame seeds icon
    Sesame seeds1 tablespoon
  • Poppy seeds icon
    Poppy seeds1 tablespoon
  • Pumpkin seeds icon
    Pumpkin seeds1 tablespoon
  • Flaxseeds icon
    Flaxseeds1 tablespoon
  • Banana icon
    Banana120 g
  • Egg icon
  • Plain yogurt icon
    Plain yogurt150 g
  • Sunflower oil icon
    Sunflower oil50 g
  • Honey icon
    Honey85 g
  • Vanilla extract icon
    Vanilla extract1 teaspoon
  • Gluten-free flour icon
    Gluten-free flour200 g
  • Gluten-free oats icon
    Gluten-free oats50 g
  • Gluten-free baking powder icon
    Gluten-free baking powder1 ½ teaspoons
  • Baking soda icon
    Baking soda1 ½ teaspoons
  • Ground cinnamon icon
    Ground cinnamon1 ½ teaspoons
  • Blackberries icon
    Blackberries100 g

  • 1. Pre-heat oven - 175°C
  • 2. Line a clean muffin pan with paper muffin cups
  • 3. Add sesame seeds, poppy seeds, pumpkin seeds and flaxseeds to a clean small bowl
  • 4. Mix together
  • 5. Add banana to a clean large mixing bowl
  • 6. Mash
  • 7. Add egg, plain yogurt, sunflower oil, honey and vanilla extract to the batter
  • 8. Mix until well combined
  • 9. Add gluten-free flour, gluten-free oats, gluten-free baking powder, baking soda, ground cinnamon and blackberries to the batter
  • 10. Mix gently until just combined
  • 11. Transfer batter to muffin pan
  • 12. Transfer seeds to muffins
  • 13. Bake until skewer tests clean - 25 min, 175°C
  • 14. Transfer onto cooling rack until cool

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