GF Blueberry Muffins

These Blueberry Muffins and gluten and dairy free and only contain natural sugar. They are delicious as is or served warm with a dollop of coconut or greek yogurt. 


S xx


  • 1-2/3 cup quinoa flakes (or oatmeal)
  • 2/3 cup buckwheat flour
  • 1/2 cup almond meal
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1-1/2 cups unsweetened almond milk (I use Pure Harvest)
  • 1/2 cup rice malt syrup 
  • 1/4 cup coconut oil, melted and room temperature
  • 2 eggs
  • 1-1/2 cups fresh blueberries 


  1. Preheat oven to 180 degrees and spray a muffin baking tray with olive or coconut oil.
  2. In your food processor or large mixing bowl, combine all dry ingredients. Pulse or mix until well combined. 
  3. In a large mixing bowl, combine the almond milk, honey, coconut oil and eggs. Whisk to combine.
  4. Make a well in the middle of your dry mixture and add in the wet ingredients. Blend or stir to combine.
  5. Fill the muffin cups up to the top with the muffin batter, about a heaping 1/4 cup. If you fill them up to the top, they get really big muffin tops!
  6. Bake the muffins for 20 minutes, or until a wooden skewer inserted in the center comes out with no batter.
  7. Allow to cool for 10 minutes in the muffin pan before serving.
  8. Leftovers will keep for 5-7 days in an airtight container. Keep in fridge for longer.


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