Gluten-free Mixed Berry Walnut Muffins

by | August 14, 2016

Gluten-free Mixed Berry Walnut Muffins

I modified the recipe from Only Gluten Free Recipes to make these delicious and healthy treats for my family; the recipe below has been modified by me.


  • 1 cup gluten free all purpose flour
  • ½ cup gluten free brown rice flour
  • 1 teaspoon gluten-free sprouted rolled oats
  • 2 tsp. baking powder
  • 1 tsp. gluten-free organic ground cinnamon
  • 2 tbsp. freshly ground flax+chia seeds + 6 tbsp. water (mix and place in the refrigerator for 30 minutes)
  • 2-3 eggs
  • ¼ cup melted coconut oil
  • ½ cup pure maple syrup
  • ½ cup non-fat milk or dairy-free milk such as coconut, almond or rice milk

Mixed berry walnut muffins:

  • 1 cup of organic blueberries
  • 1 cup of organic raspberries
  • 1 cup of dried cranberries
  • 2 cups of roughly chopped raw walnuts

*you may also add/replace with strawberries here

Cocoa banana muffins:

  • 2-3 bananas
  • ¼ cup 100% unsweetened cocoa


Preheat oven to 375 F.
In a bowl, combine flour, oats, baking powder, cinnamon (and walnuts if making the mixed berry walnut muffins).
In another bowl, mix 2 eggs, coconut oil, maple syrup, milk and flax+chia mix. Add the mix to dry ingredients and stir. Add all the berries (or cocoa and bananas cut up in small pieces) and gently combine all the ingredients.
Place the mix into a muffin pan.
Bake for 30-35 minutes at 375 F, and cool before serving.

About the Author

Dr. Bojana

Dr. Bojana

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.


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