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Gluten & Refined Sugar Free Berry Muffins



12 portion(s)


  • 85 g Rice malt syrup, (or honey)
  • 120 g coconut milk
  • 1/2 teaspoon Vanilla extract/essence
  • 60 g Coconut Flour
  • 3 eggs
  • Juice of 1/2 a Lemon
  • 1 teaspoon Bi-carb soda
  • Pinch salt
  • 100 g berries of choice

Recipe's preparation

  1. Preheat oven to 175c. Grease a 12-hole muffin tin or put 12 silicon cupcake moulds onto a tray.


    Put Rice Malt Syrup (or honey), coconut milk and vanilla into bowl and mix 5 sec/speed 4 to combine.

    Add coconut flour and eggs and mix 5 sec/speed 5. Scrape down bowl and mix another couple of seconds on speed 5 if not properly incorporated.


    Add lemon juice, bi-carb and salt and mix 5 sec/speed 4 to combine.


    Gently stir in berries by hand or 5 sec/counter-clockwise operation speed 3 until combined.


    Spoon mix into prepared muffin tin or silicon moulds and bake for 20-25 minutes. Allow to cool slightly before removing from tin/moulds.


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The original recipe for these muffins is from here: //www.wholefoodsimply.com/raspberry-muffins/.

I used blueberries in my muffins, however I think any fresh berries would go lovely in here.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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