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Berry muffins

These beauties are super tasty, high in protein, great for your gut, take 30 mins to make, and you'll get 12. They work fantastic for breakfast or a snack and will store in an airtight container for about a week. They are one of the most popular recipes from our online Happy Gut Course.

Takes 30 minutes

Make 12



180 g gluten free oats (oats of choice)
140 g ground almonds
2.5 tbsp ground flax seed
tbsp water
1 tsp baking powder
1/2 tsp baking soda
20 g flaked almonds
2 tsp vanilla extract (or extract of choice e.g. almond extract)
120 g coconut oil/sunflower oil
150 g maple syrup
handful of blueberries or berries of choice



Preheat oven to 160º and line a 12 muffin tray.

Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.

Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)

Add the flax egg, vanilla extract, coconut/sunflower oil, maple syrup, most of the blueberries (keeping a few for decoration) to the dry ingredients and fold together.

Divide mixture into the lined 12 muffin tray, sprinkle the remaining flaked almonds on top and put into the preheated 160º oven for 20 minutes or until golden.

Remove from the oven and leave to cool. Decorate with a berry on top and enjoy!

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