Muffins… 

Soft, sweet and mostly moist. Well, for sure I am a soft food lover when it comes to cake, muffins, donuts, scones, bagels, etc.! But I don’t like the fact that most of them are made of butter and refined sugar.

I love baking with yogurt! In the category muffins, I made blueberry muffins and apple muffins with yogurt. This time I had fresh strawberries and fresh blueberries in my fridge what made me inspired to make “berry muffins” this time! I wanted to change the type of flour as well, so I ended up in using oat flour and buckwheat flour. They came out so good! Soft, not too sweet, moist, fresh and tasty! They are great to eat as a snack on a summer day.

gluten-free-berry-yogurt-muffins-9

gluten-free-berry-yogurt-muffins-6For sure these muffins are way healthier than the version you buy in the stores, cafes and take-out restaurants. For who is interested in it: the muffins are gluten-free and sugar-free.

Print Recipe
Gluten-free berry yogurt muffins
These fruity muffins are soft, not too sweet, moist, fresh and tasty! They are great to eat as a snack on a summer day. They are gluten-free and sugar-free.
Course Cake, Muffins, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Course Cake, Muffins, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees (175 degrees celsius)
  2. Melt the coconut oil
  3. Put the eggs, yogurt, milk, honey, vanilla and coconut oil in a mixing bowl and whip it all together for 3-5 minutes (I use my KitchenAid)
  4. In the meantime, measure and combine the dry ingredients (both flours, baking powder, baking soda, cinnamon and salt) in a separate bowl
  5. Add the dry mixture of ingredients to the egg mixture and mix with a spoon until well incorporated
  6. Add the blueberries and strawberries and gently fold them into the dough (with spoon). Leave 12 fruit pieces on the side, for the tops of the muffins
  7. Grease a muffin pan and pour batter in each muffin cup (12 in total). Put a piece of fruit on top of each muffin
  8. Bake the muffins in preheated oven for about 25 minutes, or until the tops are golden and firm to touch
  9. Take it out the oven and let it cool on a rack for about 10 minutes before taking them out
  10. Remove from pan and let them cool down further until completely cooled down
  11. Serve the muffins with a cup of coffee or tea and enjoy this healthy snack in between meals!
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Gluten-free berry yogurt muffins
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