Berry and Granola Muffins

With Love From Frances


Prep Time
10 minutes

Cooking Time
30 minutes

Total Time
40 minutes

A little Effort


– 1 1/2 cups Sunflower seed or almond flour (SEE NOTES)
– 1 1/4 cups Buckwheat flour
– 1 tsp bicarb
– 1/2 tsp baking powder
– Salt
– 3 Tbsp coconut oil
– 1 tin chickpeas (brine and all)
– 4-5 Tbsp agave or rice malt syrup
– 3 chia eggs or 2 large eggs
– 1Tbsp vanilla extract
– 1 cup of Granola (I use my Almond and Vanilla Granola)
– 1 cup fresh or frozen mixed berries


1. Preheat the oven at 180°C (rack must be 1 below middle) and grease a 12 hole muffin pan.
2. Place the flours, bicarb, baking powder and salt in a large bowl and whisk lightly mix, then set aside.
3. Combine the remaining ingredients except the Granola and Berries, in a Nutribullet or jug blender and blend until smooth.
4. Let the wet mix stand for 5-10 minutes before adding the wet to the dry mix and stir until smooth.
5. Stir in the Berries and Granola, spoon into the muffin tray, top with a little Granola or Berries and back for 25-30 minutes at 170°C.
5. Once baked, allow to the muffins to cool on a wire rack.

1. You can make your own flours in a nutribullet or blender (that’s what I do and it saves money)
2. The sweetener is there only as a sweetener and not for structure so use less or more to suit you.
3. To make a chia egg its just 1 TBSP chia seeds (I grind mine up into a powder) and 3 Tbsp cold water – mixed and left to stand for 5 minutes.