If you are looking for a crazy awesome gluten-free muffin recipe that doesn’t taste gluten-free, these Mixed Berry Breakfast Muffins are it. Not only are they gluten free, but they also have no added sugar and are modeled after a delicious, nutritious breakfast smoothie!
These Mixed Berry Breakfast Muffins are a gluten-free recipe the whole family will love. My boys went absolutely crazy over them. They are not too sweet and are packed with nutrition.
In these delicious, fluffy gluten free muffins, you will find mixed berries, banana, yogurt, honey, wild orange essential oil, oats, and chia seeds. So basically, it’s a breakfast smoothie muffin!
Wild Orange essential oil may help protect against seasonal and environmental allergens, uplift your mind and body, and provide needed antioxidants. Keep in mind that essential oils will lose some potency due to the heat from cooking. This oil can also be diffused or diluted and applied topically. Learn more about essential oils use and safety in this fantastic guide to oils book.
- 1 ½ cup gluten-free flour
- 1 ¼ teaspoon xanthan gum
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1 ripe banana, mashed
- 1 egg
- 2 cups vanilla Greek yogurt
- 1/8 cup plus 1 Tablespoon honey
- 2 Tablespoons finely-minced strawberries (frozen)
- 3-4 drops wild orange essential oil
- ¼ cup chopped blackberries (frozen)
- ¼ cup chopped raspberries (frozen)
- ½ cup blueberries (frozen)
- 3 Tablespoons old-fashioned oats
- 1 ½ teaspoons chia seeds (you can soak these first to soften them a bit, but I just sprinkled them on)
Note: to take essential oils internally, such as using them in recipes, you need to make sure you have high-quality oils. I use doTERRA essential oils. I am signed up as a Wellness Advocate so I can purchase products for my family at a discount. There is no need to sell them or even make a purchase each month, but you can if you wish. You can get a starter kit for as low as $32 right now, which comes with a few oils to start with and you can order your wild orange essential oil for a discount while you’re at it! (I believe I receive a small bonus for every few Wellness Advocates who sign up under me, but there is absolutely no need to sell or sign up others unless you want to–I do not personally sell oils for profit.).
If you can have gluten and prefer, simply use regular all-purpose flour in place of the gluten-free and just remove the xanthan gum.
You can make these egg-free if needed by replacing the egg with a flax egg. You can also go the vegan route by replacing the egg as well as substituting dairy-free yogurt for the Greek yogurt and agave syrup for the honey. Cut back on sugar by opting for a sugar-free yogurt.
If you do not have orange essential oil, you can try substituting with a teaspoon or so of orange extract or grating in some orange peel.
I love this Modern Essentials guide to oils book!
The best part? They are super easy to make, perfect for baking with kids. We added this to our homeschool lesson plan as home economics as well as a lesson in healthy eating and a mini science lesson on the importance of xanthan gum in gluten-free baking and the use of baking soda to help the cupcake batter rise.
You may also enjoy this gluten-free baking cookbook.
Mixed Berry Breakfast Muffins Gluten Free Recipe
Begin with the dry ingredients. In a medium bowl, whisk together the gluten-free flour, xanthan gum, salt, and baking soda.
In a separate bowl, combine mashed banana, egg, yogurt, honey, strawberries, and essential oils.
Mix together the wet and dry ingredient mixtures just until wet; be careful not to over-mix or you will end up with some dense muffins.
Gently fold in the mixed berries.
Divide the mixture into a lightly-greased muffin pan. Each cup will be about 3/4 full.
Sprinkle oats and chia seeds onto the tops of the muffins. If desired, you can add a little sugar here if you need them slightly sweeter–just sprinkle a little granulated sugar on the tops of the muffins. I preferred mine with less sugar (I tried it both ways), so I don’t add any extra.
Bake 23-25 minutes at 325°F until cooked through. You can test how well done they are by inserting a toothpick that should come out clean, or you can do the trick I use and tap the top of the muffin–if it bounces back up they’re done, and if it leaves a print they need to cook a bit longer.
Once the muffins are finished cooking, let them cool mostly in the pan then loosen the sides with a butter knife and move them onto a cooling rack.
Try freezing your muffins for later! The texture may change a bit, but I will be trying this next time (for now, we ate all of them and had none to test it on. I actually brought some to Bible study with me after I baked them!).
I use doTERRA essential oils. I am signed up as a Wellness Advocate so I can purchase products for my family at a discount. You can get a starter kit for as low as $32 right now, which comes with a few oils to start with and you can order your wild orange essential oil for a discount while you’re at it! (I believe I receive a small bonus for every few Wellness Advocates who sign up under me, but there is absolutely no need to sell or sign up others unless you want to–I do not personally sell oils for profit.).
Did you try them? Be sure to come back and let me know how you liked them! You can print a PDF version of the recipe by clicking the picture below.
Arts & Crackers does not claim to be an essential oils expert or a medical professional and makes no claims as to the use and medical benefits of essential oils. Arts & Crackers is not responsible for any reactions or medical issues you may have or accidents that may happen as a result of baking and consuming this delicious muffin recipe.