Gluten Free Raspberry & Pecan Muffins

| 5 November 2014

We don’t often enough share our dessert recipes here – and we do get asked a lot!

This week we are doing exactly that: sharing one of our popular baked, gluten-free muffin recipes packed with flax, chia, pecans, and raspberries. It is perfect for those with big, open-hearted love for cakes and home-baking projects (even better when done with friends and family:)

You can play with the flavours of this recipe by replacing raspberries with blueberries, strawberries, dried cranberries,  cacao nibs, or anything else you fancy. Now onto the baking:


  • 2 TBLS ground flax seed
  • 2 TBLS ground chia seed
  • 1 cup of almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup of gluten-free flour (we use millet)
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1 tsp ground cardamom
  • 3/4 cup of almond meal (or almond flour)
  • 1/2 medium banana
  • 6 TBLS coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/4 tsp unprocessed sea salt
  • 1 packet of raspberries
  • 1 cup of pecans


For the frosting:

  • 1 cup of raw cashews
  • 1/2 cup of water
  • 3 TBLS coconut oil
  • 2 TBLS maple syrup or date syrup
  • 1 tsp vanilla extract
  • pinch of salt



Start by pre-heating the oven to 180C.

Mix almond milk with apple cider vinegar to help the milk set.  Add flax seeds, chia seeds, maple syrup, melted coconut oil, and mashed banana. Combine all the dry ingredients together in a separate bowl. Combine wet and dry ingredients together in a food processor or by hand to form a smooth, thick mix. Add chopped raspberries and pecans last.

Once the mixture is stirred well transfer the mix into muffin trays, lining them with coconut oil and bake for 30-40 minutes or until you can stick a wooden toothpick into the muffin and pull it out clean. Take them out of the oven and leave to cool before devouring!

To make a frosting throw all ingredients into a food processor (make sure coconut oil is in a liquid form and all other ingredients are at room temperature) and whiz till smooth. Set in a fridge for an hour until it reaches a spreadable consistency.

We love adding at least some medicinal tonic element to all our foods – why not dust your muffins with some medicinal Chaga extract (taste like coffee:) or pure vanilla powder? Yum!


With Celebration & Appreciation from the Wild Food Cafe team xoxo