Back to School Berry Muffins

by @daisy_scoopwholefoods

These berry muffins are the perfect snack for school lunchboxes! Nut-free, gluten-free and deliciously easy to make. Just pick your favourite berry or a mix of different ones for different flavour sensations.

Servings: 12
prep time
cook time
total time

  • 1/2 cup Scoop's organic gluten-free flour
  • 1/2 cup organic rolled oats
  • 3/4 cup coconut, rapadura or maple sugar
  • 1tsp GF baking powder
  • 1/2 tsp bi carb soda
  • Pinch of fine Himalayan salt
  • 1/2 tsp apple cider vinegar
  • 1/2 cup milk of your choice
  • 1/4 cup coconut oil
  • 1 organic free range egg
  • 1/2 tsp vanilla paste
  • 1 cup blackberries or berries of your choice


Preheat oven to 175°C. Add apple cider vinegar to milk and set aside. Mix all dry ingredients together. In a separate bowl whisk the milk & apple cider vinegar combo with the egg, coconut oil and vanilla. Add to dry ingredients and mix until just combined. Grease your muffin tray or use muffin cups. Pour mixture only halfway per muffin and add berries to mixture. Bake for 15-20 mins or until a skewer comes out clean