Gluten-Free Whole Grain (mostly) Berry Muffins

Eating clean doesn’t mean you can’t bake, it just means you have to think about your ingredients a little more carefully.  Crap, if I couldn’t bake, I’d probably turn inside out.  Or totally break and end up whipping up a huge batch of buttercream frosting and Jabba-ing out alone in the kitchen with my shame.  


If you happen to get the itch, give these a shot.  You don’t have to use berries – you can use raisins or banana or apples or whatever floats your boat!


Dry Ingredients:
2/3 cup quick oats

1/3 cup quinoa
1/3 cup coconut flour (almond meal can work here too or whatever non-wheat flour rocks your world or even wheat flour, whatever!)
1 1/2 tsp baking soda
1/4 tsp sea salt
4 tbsp chia seeds (optional)
1 tsp cinnamon


Wet Ingredients:

2/3 cup honey
1 tsp vanilla extract
1/8 tsp almond extract
2 eggs or 4 egg whites
2/3 cup canola or melted coconut oil
2 cup berries or other ingredient of choice

Preheat oven to 350 F.  Fill up a muffin pan with foils.

Combine all dry ingredients in one bowl

And your wet ingredients in another, then combine the 2, letting them sit a few minutes so the oats and quinoa can start to absorb some of the moisture.  I let mine sit about 15 minutes before I add anything else.

Add your berries, nuts, bananas… whatever you want to the mix (I added pureed papaya, mixed berries and coconut shreds) and distribute batter into your cupcake foils.

Bake 25-30 minutes (I have a convection oven so it may be a different amount of time for you – check yours at 15-20 min?)
Muffins may be a little darker than you’re expecting if you’re not used to baking with whole grain/non-wheat flours.  This is normal so don’t panic, they’re not burnt!

Let cool in pan for about 10 minutes before transferring them to a wire rack to cool the rest of the way.  They may need to cool longer before transferring if you have a lot of berries in there, they can be kinda crumbly.

Then stuff your mouth and enjoy! 🙂