I reach for these Oat Flour Muffins with Berries and Pistachios because I love to pack my muffins with berries and nuts so they become nutritional wonders; a balanced source of good carbs as well as proteins. I tend to keep the sugars low, so if you like your life sweet, just add more. As always, this is yet another gluten-free, egg-free muffin recipe.

See, there is [good] life after gluten.

Learn how to add more hormone-balancing ingredients to your meals with our FREE 15 Breakfasts to Rebalance Your Hormones guide here.

Oat Flour Muffins with Berries and Pistachios
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 cup oat flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 2 tbsp honey, agave syrup or coconut syrup
  • ⅓ cup buttermilk or yoghurt (use coconut yoghurt for vegan option)
  • ½ cup dry or 1 cup fresh berries
  • ½ cup pistachios
  • 1 tbsp coconut oil
  • 2 tbsp flax meal
How To Make
  1. Pre-heat the oven to 375F or 190C.
  2. Combine flaxseed meal + 3 tbsp. water and let it stand for a few minutes.
  3. Combine all dry ingredients (flours, salt, baking powder).
  4. Combine all wet ingredients (honey, coconut oil, buttermilk).
  5. Mix dry, wet ingredients and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil.
  6. Gently fold in pistachios and berries to muffin batter.
  7. Dish out mixture to about 12 muffin cups.
  8. Bake for 25-30 min or till tops are firm.
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All of the recipes are based on 20 hormone-supporting superfoods and 20 hormone-supporting super herbs—with modifications for Paleo, Paleo for Autoimmunity (AIP), anti-Candida, and low-FODMAP diets.

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