Danielle McCarthy

Food & Wine

Fruity gluten-free muffins

Fruity gluten-free muffins

These gluten-free, grain-free, low sugar muffins are the perfect treat.

They only take five minutes to mix up and pretty soon you will have a tasty muffin or six.

They are perfect to eat as they are, or cut them in half and add a pat of butter, load up with whipped cream or, for a richer decadent taste, try a good spoonful of mascarpone cream instead.

Serves: 6-8 muffins


  • 200g Almond meal or flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • zest of 1 orange
  • 3 eggs, whisked
  • 1/4 cup coconut sugar
  • 2 tbsp butter, melted
  • 2 tbsp orange juice
  • 1/4 cup cranberries (can use dried but they have added sugar
  • 6 medium strawberries, quartered

  1. Preheat oven to 180c and line a muffin tin with paper cases.
  2. Combine dry ingredients and orange zest in a large bowl.
  3. Mix wet ingredients into a medium bowl.
  4. Stir wet ingredients into dry ingredients and fold in cranberries and strawberries.
  5. Spoon into muffin cases.
  6. Bake for 18 - 25 minutes, until golden brown and a toothpick comes out clean.
Written by Wendy Hay. First appeared on Stuff.co.nz.