Apple & Blackberry Muffins (V+GF)

With natural sweetness from applesauce, local blackberries and cinnamon, these muffins are a great way to welcome in Autumn tastes. I made these recently for a crowd who needed gluten free options, but if you aren’t baking for anyone with a gluten intolerance, simply use a high quality organic spelt or oat flour instead. If you want to omit flour altogether, try this recipe with half ground almonds, and half besan (chickpea flour made from ground chickpeas). Enjoy these with tea as the colder weather starts to set in, or warmed up for breakfast.


(makes around 16 muffins)

* all tbsp are heaped

  • 12 tbsp gluten free flour
  • 2 tbsp ground almonds
  • 1 cup applesauce or apple puree (simply steam and blend a couple of apples)
  • 2 tsp cinnamon
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 2 tbsp soaked chia seeds
  • 1/2 cup coconut oil (melted)
  • 1 cup blackberries – even better if you can pick them whilst we’re in the midst of blackberry season!
  • 1 cup coconut water
  • 3 tbsp maple syrup


  • Preheat the oven to 175C & prepare the muffin cases
  • Add all dry ingredients to a large bowl and mix
  • Add all other ingredients and mix
  • Scoop an equal amount into each muffin case and top with a blackberry
  • Bake for roughly 12 – 15 minutes
  • Remove from the oven and leave to cool


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