Gluten & Dairy Free Breakfast Muffins with Crunchy Almond Crumble {gluten, dairy, peanut & soy free} - 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!
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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!
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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) gluten free flour
  • 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:

  1. In a bowl, combine all almond crumble ingredients.
  2. Mix until everything is evenly distributed.
  3. Set aside.

For breakfast muffins:

  1. Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake tray with 9 cupcake cases.

  2. In a bowl, mix all breakfast muffins ingredients until a homogeneous mixture with no flour clumps forms.
  3. Using a spoon or an ice-cream scoop, fill each cupcake case ~3/4 full with the muffin batter.
  4. 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).
  5. 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.

  6. Allow to cool, and enjoy!

Storage:

  1. 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).

Recipe 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.