Gluten free banana breakfast muffins

Gluten free banana breakfast muffins - Steph Loves Cake

I have had some wicked carbohydrate cravings lately. Cake and pasta have been high up on my list of “to-do’s”. I decided today to try out a gluten-free breakfast muffin that I could easily take to work. I don’t have time to eat in the morning before catching the train, so I tend to take something to go along with my cup of tea.

Muffins are so versatile and are good for breakfast or a healthy snack. The muffins freeze well too. I usually freeze them in twos, and then take them out as I leave in the morning.

At the moment I am avoiding processed carbs and eating clean. For me that means limiting dairy, eliminating gluten, avoiding all processed foods and upping my fruit and vegetables. These muffins fit in with my plan.

These are quick to put together and if you make them the way I did, there is very little mess to clean up as well. I started out with the dry ingredients. I then added all the wet ingredients and mixed well. For the yoghurt, I used total 0% greek yoghurt to up the protein but not add extra fat. Now you can either mix this all in a blender for a smoother muffin, or mix by hand for a more rustic muffin.

Gluten free banana breakfast muffins - Steph Loves Cake

I was feeling a bit lazy today and honestly, I hate to scrub out the blender, so I opted to mix the ingredients by hand. If you find that when you mix by hand the mix is a bit dry, add a tablespoon or 2 of non-dairy milk, like almond or coconut.

I popped my muffins into muffin liners, but you can use silicone muffin ‘tins’ if you have them. Sprinkle the tops of the muffin batter with the toasted hazelnuts. I baked mine for approximately 15 minutes until lightly golden. I have a fan assisted oven, so if you don’t, you may need an additional 5 minutes.

Remove from the tins and allow to cool on a wire rack for about 10 minutes before eating. When they have fully cooled store in an airtight container for 2-3 days. These also freeze well and thaw in next to no time.

These muffins have a lovely dense texture that is a bit heartier for breakfast and not a light cake texture. They are quite filling as well with a good mix of healthy carbs and protein and I find I am not hungry again until lunch time.


Gluten free banana breakfast muffins


  • 1 1/2 cups quinoa flakes
  • 1-cup oats (gluten free)
  • 2 eggs
  • 1 cup greek yogurt (I used 0% Total)
  • 2 small ripe bananas, mashed
  • 1.5 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 2 Tablespoons maple agave syrup
  • 10 drops vanilla stevia
  • 1 Tablespoon chia seeds
  • 1 Tablespoon ground flax seeds
  • 1.5 teaspoon baking powder (gluten free)
  • 1/2 teaspoon baking soda
  • 2 tablespoons chopped roasted hazelnuts


  1. Preheat the oven to 170C/350F.
  2. Add all dry ingredients to a large mixing bowl. Add in the wet ingredient and mix well. You can either mix this in a blender or by hand, I did it by hand and it had a rustic texture, for a smoother texture, use the blender.
  3. Spoon the mixture into muffin liners or use silicone liners and sprinkle the hazelnuts over the top of the muffins. Bake for approximately 15-20 minutes.
  4. Allow to cool and bit and then eat! Store in an airtight container for 2-3 days. You can also freeze the muffins. Makes 10-12 muffins.