Black Cherry Muffins
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Classic gluten free teff flour muffins combined with cherries and blackberries to greet you with every bite!
  • ½ cup coconut oil
  • 1 cup coconut sugar
  • 2 eggs
  • ¾ cup almond milk
  • 1 tsp vanilla bean extract
  • 2 tsp baking powder
  • 1 cup almond meal
  • 1 cup brown teff flour
  • ½ cup brown rice flour
  • 1 cup frozen or fresh pitted cherries
  • ½ cup frozen or fresh blackberries
  1. Preheat oven to 180ºC (356ºF) and line a muffin pan with liners, set aside.
  2. In the bowl of an electric mixer, cream coconut oil and sugar together.
  3. Add the eggs, one at a time, until well combined.
  4. Add milk and vanilla, mix to combine.
  5. In a separate mixing bowl, whisk baking powder, almond meal, teff flour and brown rice flour together.
  6. Gradually add flour mixture into wet mixture until well combined.
  7. Fold through cherries and blackberries.
  8. Spoon batter evenly amongst liners, filling each liner to the top.
  9. Bake for 20-23 minutes or until a skewer inserted into the middle comes out clean.
  10. Cool in pan for 5-10 minutes.
  11. Remove and transfer to a wire rack to cool completely.
  12. Serve and Enjoy!
Store in an airtight container in the pantry, for 4-6 days.
Recipe by Wholesome Patisserie at