Light and springy berry muffins that aren’t too sweet.


Makes 12 Big Muffins

  • 1 cup Buckwheat Flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Coconut Flour
  • 1/2 cup White Flour (*replace with brown rice flour for gf)
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 4 tbsp Coconut Sugar
  • 3 Free Range Eggs
  • 350mls (half a big jar) Coconut Yoghurt
  • 1/8 cup Coconut Nectar
  • 1 1/2 cups frozen/fresh mixed berries
  • 1 tbsp Vanilla


  1. Mix all flours and dry ingredients in large bowl
  2. Mix eggs, nectar, coconut yoghurt and vanilla
  3. Add wet to dry mixture, taking care not to over-stir
  4. Fold in berries. If the mixture is too dry, add a few tablespoons of non-dairy milk
  5. Divide into cupcake moulds or cases
  6. Bake at 180 for 20-25mins or until toothpick comes out clean

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