Gluten-Free Fruit Burst Muffins


This morning, we woke up craving fruit-filled muffins.  It was just one of those days
that called for a side step out of the ordinary. Maybe it was the arrival of February – a new month, 
a new breakfast…maybe it was the rainy, snowy, slushy weather? Who knows.  My hubby and I wanted muffins, Aiden didn’t contest. Oh and by ordinary, I mean delicious variations of pancakes  that my husband has mastered the art of creating (I’m a lucky lady). Amazing pancakes aside, we felt like eating muffins and I was on a mission to make one tasty batch…
  • Apples
  • Blueberries
  • Raspberries
  • Strawberries
  • Blackberries
Check, check, check, check, and check!  Let’s do it!
Muffins bursting with fruits is my kind of muffin. Healthy, scrumptious, and totally satisfying
If you’re in the mood for muffins too, you’ll love this easy-peasy recipe and this hearty one, that
uses seasonal vegetables.
Happy mid-week!  p.s in case you missed it, The Best of this Life took home 3rd place here!

Gluten-Free Fruit Burst Muffins
Makes 12

1 cup brown rice flour
1 cup buckwheat flour
1/2 cup rolled oats
1 rounded tsp of cinnamon
1 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup organic raw sugar
1/4 cup canola oil
1 cup almond milk
2 small grated apples 
1 1/2 cup total berries (blackberries, raspberries, strawberries)
  1. In a large bowl, mix flour, baking powder and cinnamon. 
  2. In a separate small bowl, whisk egg, add sugar, oil, and vanilla – stir well and                          then pour into dry mix.
  3. Pour in almond milk slowly. Add grated apples and berries.  Mix thoroughly.
  4. Pour batter into lined muffin tins, filling about 2/3 full.  
  5. Bake at 350F for 25 minutes.
  6. Cool and enjoy!

Emily Smith

Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers – love life, live well, share the beauty.
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12 Comments on Gluten-Free Fruit Burst Muffins

  1. Jess
    February 1, 2012 at 10:07 pm (3 years ago)

    yummy! I love fruity muffins! It’s amazing how you can make gluten-free look and taste so good!

  2. Tina
    February 1, 2012 at 10:30 pm (3 years ago)

    Burst is right. The hearty grain flour paired with the juicy fruit does make for an amazing treat! I do not think I could even restrict these to breakfast. Delicious recipe, thanks for sharing.

  3. Stephanie @ Eat. Drink. Love.
    February 2, 2012 at 3:53 am (3 years ago)

    Well, these are certainly a burst of fruity goodness! I love how hearty and fruity these are!

  4. Alyssa
    February 2, 2012 at 8:14 am (3 years ago)

    Those look great! Who would ever guess they were GF? I love your napkin the the picture too, it complements the muffins perfectly!

  5. Helene
    February 2, 2012 at 8:15 pm (3 years ago)

    Just discovered your blog, I am from Ottawa as well. Glad that you are featuring Gluten-free recipes. I will get inspiration from your blog when my brother-in-law is visiting us.

  6. Amanda
    February 2, 2012 at 10:45 pm (3 years ago)

    Creepy! Yesterday was GF muffin day here as well but I did cranberries & pecans. Totally flagging this for the next muffin fix.

  7. Shu Han
    February 2, 2012 at 11:07 pm (3 years ago)

    that’s yummy! i love that this one, compared to your previous carrot zucchini ones, has no gums now (:

  8. Bonnie
    February 3, 2012 at 3:46 am (3 years ago)

    yummy! yummy! bookmarked this recipe :)

  9. Janine
    February 11, 2012 at 8:27 pm (3 years ago)

    Just bookmarked this – what a tasty recipe.

  10. Saya
    February 12, 2012 at 10:53 pm (3 years ago)

    This comment has been removed by the author.

  11. Saya
    February 12, 2012 at 10:54 pm (3 years ago)

    Looks delish! You’re right burstin with fruit xo


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