Flourless Berry Muffins (Vegan and Gluten Free)
These flourless berry muffins are everything and more than what you may find at a (fancy) pastry store, your local cafe or the ones you make with all purpose flour, butter/oil and processed sugar. Super fluffy and tender on the inside and perfectly crumbly on the outside, these muffins make for a delicious and energizing breakfast or post workout snack. You can also serve them as a post dinner dessert for a healthy and guilt free indulgence. This recipe is completely gluten free, refined sugar free and can be made vegan with the appropriate substitutes listed in the ingredients. In short, you can’t go wrong with these muffins, they are so easy to make and aren’t overwhelmingly sweet or dense, they can be stored in the refrigerator for up to 5 days.
Have a lovely weekend! xx
Ingredients
1 Cup Plain Yoghurt or Coconut Yoghurt (for Vegans)
1/2 Cup Coconut sugar
1 Egg or Flax Egg (1 Tablespoon Flax Seeds with 3 Tablespoons Water)
1 Teaspoon vanilla extract
4 Tablespoons Nut Butter (I used Peanut Butter)
1 Tablespoon Coconut Oil, melted
1 1/2 Cups Rolled Oats, grind into flour
1/2 Cup Almond Meal
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Pinch of Sea-Salt
1 Cup Fresh Berries (I used Blackberries and Raspberries)
For Walnut Crumble
1 Teaspoon Ground Cinnamon
1/4 Cup Walnuts, coarsely chopped
1 Teaspoon Ghee or Coconut Oil (for Vegans), room temp
1 Tablespoon Coconut Sugar
Process
- Preheat the oven to 350°F, line a muffin tin for 12 muffins and set aside.
- In a small bowl, using a fork mix all the ingredients for walnut crumble. The mixture should resemble coarse sand with some larger pieces. Set Aside.
- In a large bowl, combine all the dry ingredients (ground oats, almond meal, baking soda, baking powder, salt and sugar), and mix well.
- In a separate bowl, mix all the wet ingredients (nut butter, coconut oil, egg, yoghurt and vanilla essence) together.
- Add wet ingredients to the dry ingredients and mix well using a spatula or a whisk to form a batter.
- Pour the batter into the prepared muffin tin so that each liner is filled approximately 3/4 of the way. Gently press few berries on top of the batter using your finger and sprinkle with walnut crumble.
- Bake for 35 – 40 minutes or until the toothpick inserted in the center of the muffin comes out clean.
- Allow the muffins to cool for at least 15 – 20 minutes before eating.
Enjoy! 🙂
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