Snack

Gluten free breakfast muffins is for Breakfast, Snack.

Gluten free breakfast muffins takes 10 minutes to prepare.

Gluten free breakfast muffins takes 20 minutes to cook.

Gluten free breakfast muffins makes 24 servings.

The ingredients for Gluten free breakfast muffins are:

100 grams Bob's Red mill Coconut Flour
65 grams Bob's Red Mill Isolated Soy Protein Powder
100 grams Bob's Red Mill Potato Starch
50 grams Bob's Red Mill Tapioca Flour
60 grams Bob's Red Mill garbanzo bean flour
35 grams Bob's Red Mill Oat Flour
150 grams Bob's Red Mill Gluten Free Muesli
Baking Powder, 4 tsp
Baking Soda, .5 tsp
24 oz (1 jar) natural unsweetened applesauce
227 gram (1 cup) Fage Total 0%
100 grams Agave nectar
Banana, fresh, 3 medium - mashed
Egg, fresh, whole, raw, 3 large
Carrots, raw, 1 cup, grated
.5 cup Cranberries, dried, sweetened (craisins)

Here is how you make Gluten free breakfast muffins:

Mix all dry together well. In separate bowl, mix wet together. Add wet to dry, mix with paddle attachment of mixer until well blended. Scoop into muffin tin and bake at 350 for 15 - 25 minutes.Serving Size: 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user EVILBUNNY65.

The nutritional information for Gluten free breakfast muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 146.4

• Total Fat: 2.2 g
• Cholesterol: 23.2 mg
• Sodium: 159.5 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 3.8 g
• Protein: 6.0 g

The dietary needs meet for Gluten free breakfast muffins is Gluten Free