Gluten Friendly Berry Muffins


  • 180 g gluten free oats (oats of choice)
  • 140 g ground almonds
  • 2 tbsp ground flax seed or milled chia seed
  • 6 tbsp water
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 20 g flaked almonds
  • 2 tsp vanilla extract (or extract of choice e.g. almond extract)
  • 150 g coconut oil (melt in a saucepan)
  • 150 g maple syrup
  • handful of raspberries or berries of choice
  • handful of blueberries


  • Preheat oven to 160º and line a 12 muffin tray.
  • Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.
  • Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)
  • Add the flax egg, vanilla extract, coconut oil, maple syrup, raspberries to the dry ingredients and fold together.
  • Divide mixture into the lined 12 muffin tray, sprinkle the remaining almonds on top and blueberries and put into the preheated 160º oven for 20 minutes or until golden.
  • Leave for 1 hour to cool so the ingredient sets, they will come away from the mould easy and not crumble