My recipe for Gluten-Free Healthy Morning Muffins is one that our family has enjoyed so much, and I shared it with you a while back on this blog. In our transition to a plant-based diet, I am adapting as many of our favorites as possible. The results are sometimes disappointing, but not with these muffins! They are just as moist and delicious.
If you are a fan of carrot cake, I know you will love these muffins.
Go on - eat some carrot cake for breakfast and know that you are eating something healthy to start your day!
You will love the soft buttery texture and not too sweet maple flavor.
My son adores scones. Since trying this recipe, which is a gluten free version of the Pioneer Woman's Maple Oat Nut Scones, he has asked repeatedly for them. My husband, who is not usually a maple fan loves them too. I like making them on a lazy Saturday morning and then freezing some to enjoy as a weekday treat. They would make a great addition to any brunch menu too!
This is my Granny's recipe for zucchini bread
that I have adapted to be gluten free.
The taste of her zucchini bread brings back memories of summers helping Granny in the kitchen and being rewarded with this warm, moist and sweet treat. I think her secret was the pineapple.
Everything you love about breakfast rolled into a muffin!
On a recent visit to my Aunt and Uncle's home
(which felt like the best Bed & Breakfast ever!!!),
my Aunt served us these delicious muffins
that she made from my cousin's recipe (Thanks Jenni!)
I couldn't wait to try a gluten free version. They were a big hit at our house!
Whip some up for a great weekend treat and be sure to keep some in the freezer for a quick on the go breakfast.
These pancakes are so delicious and easy to whip up in your blender.
I orginally found this recipe on Pinterest and have tweaked it a little each time I made it over the years. My son has declared them his favorite. We make them for breakfast, lunch and dinner (not all in the same day!).
