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Andrea Bayles Nutritional Therapist
ND, Dip Nutr, Dip Herb, MBANT, MURHP, MCNHC

Breakfast Berry Muffins

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Café muffins are traditionally loaded with sugar and gluten, so this healthy version is packed with soluble fibre from the oats, flaxseed and dried fruit and will aid bowel elimination. If you do not have rice and potato flour substitute with a commercial wholegrain gluten-free flour mix instead.

Makes 8 muffins

100g brown rice flour

50g potato flour

100g GF muesli mix

1 tbsp ground flaxseed

½ tsp xantham gum

2 tsp baking powder

1 tsp ground cinnamon

4 eggs

4tbsp light olive oil or melted coconut oil

1 large ripe banana

50g xylitol

1 tsp vanilla extract

60g dried unsweetened berries


4 tbsp chopped pecan nuts

1 tsp ground cinnamon

1 tbsp xylitol

Preheat the oven to 190°C/375°F/gas mark 5. Grease 8 large muffin moulds.

Place the flours and muesli in a bowl with the flaxseed, xantham gum, baking powder and ground cinnamon.

Place the eggs, oil, banana, xylitol and vanilla into a blender and process until smooth. Stir into the flour with the berries and stir thoroughly to mix.

Spoon the mixture into 8 large muffin moulds.

For the topping, mix together the nuts, cinnamon and xylitol. Sprinkle over each muffin.

Place in the oven and bake for 20-25 minutes until risen and golden brown.

Allow to cool in the tin before removing.


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