These gluten & dairy free breakfast muffins have absolutely changed my life and I bake them weekly, the whole family loves to chomp on them because they delicious, they keep you full and they a healthy balance of fats, carbs and protein. The crumble is delicious and crunchy which adds a nice textural balance to it all.
Course Breakfast Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 muffins
Ingredients For almond crumble:
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 homogeneous 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- 12 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).