Very Berry Muffins (V, GF)

Yields about 12 muffins

Yields about 12 muffins

 Muffins with treats inside are wonderful. No, actually they are amazing. Especially the ones filled with sweet savory berries. They are fluffy with bursts of different flavors, wrapped in a cake-like substance. What's not to love. 

While most muffins are made with eggs, milk, butter and sugar, not only can it become difficult for lactose and gluten intolerants, or those who have allergies. But it also lands in the category of a NON guilt free pleasure, particularly when you're really trying your best to eat clean. 


I spent this morning researching different recipes; tweaking, adding, subtracting and changing ingredients. Trying different versions to find the one who taste sweet but not too sweet, moist(y) but not too moist, and at the same time keep it as healthy as can be, and as nourishing as possible. This recipe is so easy, all you need is a bowl and a whisk- no fancy equipment necessary!



For the first blend...

  • 1/2 cup oil (50% organic canola + 50% olive oil)

  • 1 cup coconut sugar

  • 1 tbsp ground flaxseed

  • 1 tbsp chia seeds 

  • 4 tbsp apple sauce

  • 1 tbsp vanilla extract 

  • 1/2 cup almond milk 

  • 1/2 cup water 

For the second...

  • 1 1/2 cup all purpose gluten-free flour 
  • 1/2 cup coconut flour 
  • 2 tsp baking powder
  • 1/4 tsp salt

For the little extra 

  • 3 cups of frozen berries 
  • Extra coconut sugar to sprinkle at top

Get the party started...

Start by mixing the 1 tbsp of ground flaxseed and the 1 tbsp of chia seeds, with 6 tablespoons of water in a small bowl or a cup. Let is sit for 15 minutes, you are now in the making of creating your flax/chia eggs. While you wait, put the oven on bake on 375 degrees, and get your muffin tin ready.

Get a bowl and mix all the ingredients from the First Blend together, minus the flaxseed and chia that you just used for your "eggs". Once that is all blended and your egg mixture is done, toss in the flax/chia eggs into the mix. 

Add all the ingredients from The Second Blend into the bowl, incorporating all the ingredients from both blends until you get something that resembles a batter. Once you got your batter, get your frozen berries into the party (yum!), blend it together carefully not beating up the berries too much. 

Pour your batter to the muffin tin, filling up to about the same level as the pan. Add some frozen berries lightly on top, sprinkle some coconut sugar, and place the pan in the oven for approximately 30 minutes. I like to put my timer on 25 minutes and then keep an eye on them to avoid overcooking or burning any muffins. I like them just a little crispy at top, but each to their own preference. 

With love,

Bon Appetit!