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Gluten Free Muesli Muffins (Vegan, Oil Free)

Gluten free muesli muffins are a great option if you are searching for an easy, make-ahead snack or breakfast! In addition, these gluten free muesli muffins are vegan, oil free, corn free, nut free, and soy free, and they have six grams of protein and four grams of fiber per muffin!

Even though I love gluten free muesli for a quick breakfast, sometimes I do not want a hot or cold cereal for in the morning. These gluten free muesli muffins work perfectly to change up quick breakfast options, and I especially like to make the before traveling because they pack well in a car or plane. Jake and I often arrive at our destinations late in the evening, so having breakfast already packed makes the following morning much easier.


While any gluten free muesli recipe will work, I used my variation of gluten free muesli that is posted on the blog here. This gluten free muesli can be made in large batches and stored in an airtight container in the cupboard until ready to use, or if you want to make these muffins but need to make the gluten free muesli first, this recipe comes together in five minutes!

Additionally, I used my version of unsweetened cashew yogurt that can be found on the blog here. However, if you are going to use a store-bought vegan yogurt, try to find a version similar to a thicker, unsweetened, Greek yogurt consistency because my homemade unsweetened cashew yogurt is very creamy.

These gluten free muesli muffins come together in less than thirty minutes! Simply mix the dry and wet ingredients separately, combine the wet and dry, divide into muffins, bake, and serve!

If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.

Best wishes and shalom, friends!

5.0 from 1 reviews
Gluten Free Muesli Muffins (Vegan, Oil Free)
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Gluten free muesli muffins are a great option if you are searching for an easy, make-ahead snack or breakfast! In addition, these gluten free muesli muffins are vegan, oil free, corn free, nut free, and soy free, and they have six grams of protein and four grams of fiber per muffin!
Author: Gwyn Clemons
Recipe type: Breakfast, Snack
Serves: 12 muffins
Ingredients
  • 3.5 cups gluten free muesli (I used my recipe that is linked above)
  • ¾ cup unsweetened cashew yogurt (I used my recipe that is linked above)
  • ¾ cup tahini
  • ¾ cup water
  • ¼ cup agave syrup
  • ¼ cup quinoa flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 Tbsp sucanat or coconut sugar
  • 1 Tbsp ground cinnamon
  • ½ cup dried cranberries
Instructions
  1. Preheat the oven to 450˚F and prepare a regular size muffin tin.
  2. In a large bowl, combine the muesli mix, quinoa flour, salt, baking powder, cinnamon, and sugar.
  3. Then, mix in the dried cranberries, making sure that there are not any large clumps of cranberries. You want the dried fruit to be coated with some of the flour so that the cranberries are evenly spread throughout the muffins.
  4. Next, in a medium size bowl, whisk together the yogurt and the tahini.
  5. Add the agave syrup and whisk again.
  6. After the yogurt, tahini, and agave are well combined, whisk in the water ¼ cup at a time.
  7. Once the wet ingredients are whisked together, pour them into the dry ingredients and mix well with a spatula.
  8. Divide the batter between the twelve muffin tins and place the pan in the oven.
  9. Bake 15-17 minutes or until the tops are a light golden brown.
  10. When the muesli muffins are don baking, remove the pan from the oven to a cooling rack and let the muffins cool five minutes in the pan.
  11. Then, remove the muffins from the pan and leave on the cooling rack to cool completely-- or serve immediately!
  12. Store in an airtight container.
Notes
The serving size and nutritional information are general estimates based upon the ingredient amounts.
Nutrition Information
Servings: 1 muffin Calories: 249kcal Fat: 11.8g Saturated fat: 1.7g Unsaturated fat: 10.1g Trans fat: 0g Carbohydrates: 33.2g Sugar: 5.8g Sodium: 123mg Fiber: 4.3g Protein: 6.1g Cholesterol: 0mg
3.5.3229

 

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Filed Under: Breakfast, Gluten Free, Oil Free, Protein, Snack Tagged With: breakfast, corn free, gluten free, muffins, nut free, oil free, snack, soy free, vegan 2 Comments

Reader Interactions

Comments

  1. Carolyn says

    February 26, 2020 at 8:01 am

    Isn’t cashew a nut? We try to avoid their use knowing about the harvest being child labour intensive.

    Reply
    • Gwyn Clemons says

      February 26, 2020 at 6:05 pm

      Carolyn, thank you for your comment! Yes, cashew is a nut, but the cashew yogurt can easily be substituted for any other yogurt variation to make the recipe nut free or cashew free!

      Reply

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Hello, my name is Gwynnie! I love to create vegan and allergy friendly recipes using plant-based ingredients. In addition, I enjoy studying natural medicine alternatives in order to create make a healthy home.

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