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High Protein Gluten Free Breakfast Muffins
These High Protein Gluten Free Muffins are so handy to have on hand when you're running out the door and don't have time for breakfast. Plus they're yummy!
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Course:
Breakfast, Snack
Cuisine:
American
Keyword:
breakfast, gluten free, high protein, snack
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Servings:
12
Author:
April Saunders
Ingredients
7
large egg whites
3
large whole eggs
1
medium banana
mashed
1
teaspoon
pure vanilla extract
⅔
cup
ground flax seed
¼
cup
chia seeds
1
teaspoon
ground cinnamon
¼
cup
blueberries
Instructions
Preheat oven to 375 degrees. Line a 12-cup muffin tray with silicone muffin cups or spray with non-stick spray to prevent sticking.
Combine the egg whites, eggs, banana and vanilla extract in a small bowl. Whisk well until combined.
Combine the ground flax seed, chia seeds, and cinnamon in a medium bowl.
Add the egg mixture to the ground flax seed mixture and combine thoroughly.
Add the blueberries and stir to combine
Fill each muffin cup ¾ full.
Bake the muffins for 15-17 minutes or until a toothpick entered into the centre comes out clean.
Notes
Keep in the fridge and reheat in the microwave for 30 before eating if desired. Adapted from
Chelsey Amer Nutrition
Nutrition Facts
High Protein Gluten Free Breakfast Muffins
Serving Size
1 g
Amount per Serving
Calories
111
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
117
mg
5
%
Carbohydrates
7
g
2
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Serving Size
1 g
Serving Size
1 g
Calories
111
Nutrition Facts