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Gluten-Free Berry Muffins

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I have many fond memories of muffins, especially my favorite berry and nuts. Memories of cold winter days when  I was at university in London. Memories of baking a batch at 5 am so I can take them fresh to my colleagues at work. And my favorite memory, when I went into labour for my daughter Noura, and while waiting to go to the hospital I baked some crumble blueberry muffins and took them to the nurses.

It’s natural for food to have an emotional attachment because of these childhood memories. When restricting or dieting or eliminating for non-health reasons, we are depriving ourselves of joy that is more important to our health than the number on the scale.

These muffins can be made gluten-free using the flours suggested in the recipe, or use a gluten-free flour mix. But you can also make it with wheat or spelt flour if you don’t have a gluten intolerance. The flours and starch can be replaced with the equivalent amount of any other flour. You can also use dairy yogurt or a dairy-free alternative. Both are great! Go with what works for you. The same with coconut sugar. If you have it, use it! Otherwise, go with any granulated sugar you have.

Any berries can be used here, fresh or frozen. I would avoid strawberries as they are a little too watery. I love to use walnuts, but hazelnuts and almonds are also great options, or just leave them out completely if you’re allergic to nuts.

All I ask is whichever way you choose to make the muffins, enjoy one (or two) with a cup of coffee and without any guilt because life is just too short.

Gluten-Free Berry Muffins

Cook Time: 25min
|prep Time: 10min
| total Time: 35min
| servings: 8


1/2 cup (60g) almond flour

1/2 cup (60g) chickpea flour

2 tablespoons arrowroot (or cornstarch)

1/2 cup (75g) coconut sugar

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup (120g/120ml) full-fat yogurt

2 eggs

1/4 cup (60g) neutral oil, melted coconut oil or melted butter

1 teaspoon vanilla

2/3 cup (80g) fresh or frozen berries

1/2 cup (60g) raw walnuts, chopped and divided


  1. Preheat oven to 200C/400F. Line 8-10 muffin cups with muffin liners. Place muffin pan on baking sheet.
  2. In a medium bowl whisk together the flours, arrowroot, coconut sugar, baking powder, baking soda, cinnamon, and salt. Make sure there are no lumps. Set aside.
  3. In another bowl, whisk the yogurt, eggs, oil/butter, and vanilla. Whisk to combine.
  4. Add the wet to dry and fold adding in the berries following by 2/3 of the nuts in the last strokes.
  5. Divide the batter evenly among the muffin liners. Sprinkle the remaining nuts evenly on top. Place in the oven, and bake for 10 mins. Then lower temperature to 175/350F and bake 15-20 minutes or until muffins test done or spring back when gently touched with a fingertip.


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