Blackberry & Quinoa Muffins

These delicious muffins are packed with antioxidant-rich fruit and high-protein quinoa (pronounced “keen-wah”). Complete your breakfast with a hearty glass of orange juice or your preferred choice of milk.

This is another nut-free, vegan and soy-free recipe that the vast majority of people can enjoy symptom-free. (if you’re unsure whether you may be intolerance or allergic to any of the ingredients, have a read here of the symptoms) With this blackberry and quinoa muffin recipe you can make 12 scrumptious cakes.


  • 170g quinoa flour
  • 90g cornflour
  • 3/4 teaspoon xanthan gum
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 125ml canola oil
  • 3/4 light agave nectar
  • 2 teaspoons pure vanilla extract
  • 375ml unsweetened applesauce
  • 2 teaspoons cider vinegar
  • 450ml fresh or frozen blackberries (frozen are easier to work with)


  1. Preheat the oven to gas mark 4 and line a cake tray with 12 muffin liners.
  2. Whisk together the quinoa flour, cornflour, xanthan gum, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds. Add the vanilla and applesauce.
  4. Mix for about 20 seconds. Add the vinegar, then immediately stir in the flour mixture.
  5. Lightly toss the blackberries with a little cornflour, quinoa flour, or Basic Gluten-Free Flour Mix. Then gently fold them in.
  6. Divide the batter evenly among the cake cases. Gently swirl the top of the dough with the back of a teaspoon or frosting spatula.
  7. Bake in the centre of the oven for roughly 35 minutes, until deeply golden and a skewer inserted into the centre of a muffin comes out clean. Remember to rotate the pan halfway through!
  8. Transfer the cakes to a cooling rack.

Tip: Cornflour is much finer than cornmeal. You should be able to find it at your local supermarket.