Mixed Berry Breakfast Muffins [Vegan & Gluten-Free]
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Prep Time
10 minutes
Cooking Time
25 minutes
muffins 12


  • 1 cup self-raising flour (can use gluten-free if you prefer)
  • 1/2 cup millet flour (or other seed flour)
  • 1/2 cup buckwheat flour
  • 1 cup organic oats (uncontaminated for gluten-free option)
  • 1 1/3 cups applesauce
  • 1/2 cup vegetable oil
  • 2 tbs flaxmeal
  • 2 tbs lemon juice
  • 1/2 rind lemon (finely grated)
  • 2 tbs plain unflavoured protein powder (optional - like brown rice protein powder)
  • 1 cup fresh (or frozen thawed) blueberries (drained and pressed to remove moisture)
  • 2/3 cup frozen raspberries (thawed and mashed)
  1. Preheat an oven to 180C and line a 12 cupcake tray with liners.
  2. In a medium bowl whisk together the flours and oats together.
  3. In a jug whisk together the applesauce, vegetable oil, flaxmeal, lemon juice, lemon rind and protein powder (if using) until smooth. Allow to sit for a few minutes
  4. Pour in the wet batter into the dry mix and whisk until combined. Gently fold in the blueberries and place heaped dessert-spoonfuls of the batter evenly into the paper cases.
  5. Place a tsp of the mashed raspberry in the middle of the tops of each of the muffins. Bake for 25 minutes or until cooked through (when a skewer inserted comes out clean).

Home Recipes Breakfast Breakfast Bakery Cookies, Muffins & Slices Mixed Berry Breakfast Muffins [Vegan & Gluten-Free]