Berry Nut Muffins

These Berry Nut Muffins are gluten free and just sweet enough to satisfy any sweet craving you may have. They are perfect for a nourishing snack on the go or a middle of the night snack for a breastfeeding mumma!

Fortunately, I made a big batch of these the afternoon before my daughter was born. Those first few nights I would wake up to feed her and be incredibly hungry myself so these muffins were perfect. I tested them out on my midwives too when they came to visit us in the first week and the recipe was given the tick of approval.

Makes 18 muffins.


  • ¾ cup almond meal
  • ¾ cup buckwheat flour
  • ½ cup of Chia seeds
  • 1/3 cup of coconut sugar
  • 1 tablespoon of baking powder
  • 1 tablespoon of cinnamon
  • 1 tablespoon of vanilla
  • 1 teaspooon of ground ginger
  • Pinch of sea salt
  • 1 ripe banana, mashed or ½ cup stewed fruit such as apple
  • 450ml (1 ¾ cups) of non dairy milk- either nut milk or coconut milk
  • 60ml (1/4 cup) coconut oil (as liquid)
  • 1 cup of berries, frozen or fresh
  • 1 cup of nuts roughly chopped – I use walnuts & pecans, although brazil nuts work nicely in the mix.


  1. Pre-heat oven to 180 degrees and grease or line a muffin tin
  2. Combine the dry ingredients in a bowl.
  3. Combine the banana, milk and coconut oil in a separate large bowl.
  4. Add the dry mixture to the wet mixture and combine.
  5. Fold through the berries and walnuts
  6. Fill prepared tray with mixture and bake for 20 – 25 minutes

Berry Nut Muffins

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