Gluten free muffins with wild berries
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Gluten free muffins with wild berries

We do eat gluten, but it’s added everywhere- both where it belongs and where it doesn’t belong! So whenever I can avoid it – I avoid it. This is a recipe for moderately sweet muffins with almond and quinoa flour.

Ingredients (for a standard 12-cup molds)

  • 4 eggs

  • 1 cup almond flour

  • ½ cup quinoa flour

  • 1 cup blueberries and raspberries

  • 2 tablespoons honey

  • 1 tablespoon baking powder

DIRECTIONS

  • Mix dry ingredients first (flour and baking powder), then mix the so-called wet ingredients (whisk the eggs beforehand).
  • Next, combine the dry ingredients into a bowl with the wet ingredients and fruit.
  • Mix everything well and pour into muffin cups. Bake them at about 170°C for 30 minutes. The greatest thing about these muffins is that they can satisfy hunger quicky and don’t even have too much sugar!