Yesterday when I woke up, it was raining heavily so to hold on to that last bit of summer feeling, I spontaneously made some lovely vanilla and berry muffins and tempted you with a picture. I promised the recipe, so here it comes!

 4 gluten free muffins with blueberries and raspberries

Turn the oven on to 180 C (350 F) and prepare the baking tray with muffin forms.

Get the big bowl out and add the following:

  • 1 banana, mash it
  • 4 eggs
  • 1 tbsp honey
  • 1 tbsp vinegar
  • and 100 g coconut oil OR butter – melt first.

Mix that with an electrical whisk

Then get a smaller bowl for separately mixing the dry ingredients:

  • 100 g (0.4 cup) almond flour
  • 100 g (0.4 cup) shredded coconut
  • Grind the shredded coconut first in a small mixer / grinder together with 3 or 4 dried apricots or pitted dried dates

before and after - mixing coconut and apricots

like the picture above… and then keep adding:

  • 2 tbsp’s coconut flour
  • 1 teaspoon baking powder
  • and half a teaspoon of vanilla – or vanilla essence

Now stir with a spoon and then add the dry ingredients to the wet

Then add, directly from freezer, a scoop (maybe 100 ml / 0.4 cup) of blueberries and also a big scoop (maybe 150 ml / 0.6 cup) of raspberries. Now, the raspberries are somewhat big to mix into muffins so I normally run them (FROZEN) for a few seconds in the grinder, before adding them to the muffin batch.

Frozen raspberries run through a mixer

Ok – then give it a quick stir again and fill your muffin forms.

Bake in the middle of the oven for 18 minutes if the forms are tiny – up to 25 minutes if you are using the bigger (normal sized) muffin forms

berry muffins on table with fruit in background





Vanilla raspberry-blueberry muffins
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