Spirited Berry Muffins

Spirited Berry Muffins[csbtns]

Sugar free, gluten free, diary free

I have called these ‘Spirited Berry Muffins’ as they are a lively, clean treat. I first made these for one of my clients who was addicted to processed muffins that she’d grab from her local coffee shop that are full of refined sugar. While there is sugar in the form of fructose in the berries, berries are low glycaemic, full of antioxidants, a wholefood and contain fibre. Stevia is one of the best sugar substitutes out there. An extract from a plant that is grown in South America, it doesn’t spike your blood sugar levels like other sugar substitutes can.


  • ¼ punnet of strawberries, hulled and quartered
  • ½ punnet of blueberries
  • ½ cup quinoa flakes
  • 2 cups almond meal
  • ½ cup desiccated coconut
  • 1 tp baking powder
  • 2 tbs chia seeds
  • pinch sea salt
  • 2 organic eggs
  • 1 organic egg white
  • 2 tbs of coconut oil, melted
  • 3 ½ tbs stevia
  • 1 tps vanilla extract

How to Make

Preheat the oven to 180°C, and line a 12 muffin baking tray with baking paper. It helps to put a bit of melted coconut oil into each individual muffin hole the baking paper sticks. Evenly spread about a quarter of the strawberries and blueberries on top of the baking paper. Bake in the oven for 5 to 10 minutes until soft. In a medium sized bowl combine all the dry ingredients – the qunioa flakes, almond meal, chia seeds, desiccated coconut, a pinch of sea salt and baking powder. In another bowl combine the eggs and egg white, stevia, vanilla and coconut oil. Fold through the dry ingredients into the wet ingredients and mix well. Add the remaining strawberries and blueberries and gently fold through. Spoon the mixture into the muffin tin and bake for approximately 20 minutes until the muffins are golden on top and a skewer comes out clean. Once cool, remove the muffins from the tin, and you’ll see the pretty strawberries and blueberries on top! Serve with coconut yoghurt and a nice cup of tea!

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