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.

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 + 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. Dish out mixture to about 12 muffin cups.
  7. Bake for 25-30 min or till tops are firm.
See, there is [good] life after gluten.