For those on a gluten-free diet, breakfast can be a challenge. It can be a challenge to anyone for that matter, especially if you want to make it healthy and economical. Muffins are an easy grab-and-go breakfast. If you make them yourself, you can save money and ensure that they are healthy.
Thankfully, gluten-free muffins are pretty easy to make. I like to include as much whole grain flour and as little starch as possible. For this recipe I also decided to use agave nectar as a sweetener. Agave is not calorie free, but it does not affect blood sugar levels like sugar does. That makes it a particularly good choice for starting the day. If you don’t have agave, I’ve included instructions for using sugar.
I’ve been working on this recipe for a while. My first tries resulted in a good, but slightly dry muffin. They were good fresh, but I like to make muffins at night to have for breakfast the next morning. In order to make them moist enough the next day, I increased the amount of milk. That makes them a bit heavier so they don’t rise as much. If you are going to eat while they are still warm, you might want to cut the milk back to 2/3 cup but keep an eye on them. 15 minutes of baking might be enough.