Grain & Sugar Free Muffins

  • Clair Whitty's Profile Picture

    Clair Whitty

  • November 22, 2022

  • Beginner

These low-carb, grain- and sugar-free muffins are a super, slow-release snack full of nutrients to keep the brain sharp. They are low carb and diabetic friendly.

Grain & Sugar Free Muffins
  • Prep Time

    10 MIN

  • Cook Time

    20 MIN

  • Servings

    4 PEOPLE


  • 70 g almond flour

  • 30 g coconut flour

  • 50 g finely milled flax seed

  • ½ tsp sea salt

  • ½ tsp bread soda

  • ¾ tsp baking powder

  • 1 tsp cinnamon

  • 2 tbsp coconut oil

  • 40 g chopped pecans

  • 1 medium eating apple, very finely grated

  • 70 g blueberries

  • 2 eggs (4 eggs if making dairy free)

  • 170 – 200 ml buttermilk (100 – 120 ml soya yoghurt for dairy free version)


  1. Pre-heat oven to 170˚C. Line muffin tins with paper cases. Sieve all dry ingredients into a bowl, rub in coconut oil and add the nuts.

  2. In a small bowl mix the eggs, buttermilk and grated apples together until blended.

  3. Make a well in the flours. Add liquid, stir in circles with your hand, bringing excess flour from the outside to the centre until all mixed in. The mixture should have a thick batter consistency.

  4. Divide the mixture between the muffin cases. Place in oven at 170˚C for 15-20 minutes or until muffins are cooked. Remove from oven and cool on a wire rack.

  5. Store in fridge up to 2 days or freeze individually and use as required.

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