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!
- 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
- Preheat the oven to 450˚F and prepare a regular size muffin tin.
- In a large bowl, combine the muesli mix, quinoa flour, salt, baking powder, cinnamon, and sugar.
- 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.
- Next, in a medium size bowl, whisk together the yogurt and the tahini.
- Add the agave syrup and whisk again.
- After the yogurt, tahini, and agave are well combined, whisk in the water ¼ cup at a time.
- Once the wet ingredients are whisked together, pour them into the dry ingredients and mix well with a spatula.
- Divide the batter between the twelve muffin tins and place the pan in the oven.
- Bake 15-17 minutes or until the tops are a light golden brown.
- 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.
- Then, remove the muffins from the pan and leave on the cooling rack to cool completely-- or serve immediately!
- Store in an airtight container.
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