guest post, recipes, travel

Guest Post, Y’all: Gluten-Free Mixed Berry Muffins

Mornin Y’all!

The Healthy Hipster is on the road today…heading to AUSTIN, TEXAS of all places! A little while back one of my closest friends was going through some hard times and rather than let herself get any lower she decided to make a change. She packed up her books and a few sparce belongings and moved to a brand new city, in a brand new country to pursue a new kind of life for herself. While I’ve missed her terribly, I find it so dang inspiring that she did it in the first place I just can’t help but be supportive. And now I’m lucky enough to see her again while visiting a pretty cool city along the way…

Oh and just for fun Urban Dictionary defines the Austin Hipster as:

n. A pretentious, self-ironizing, cool person found in certain areas of Austin, Texas. The Austin hipster can be seen prancing around with a morose, pensive look on his face, while he’s secretly enjoying the urban experience. Aside from corrupting the music scene with his mere presence, this Central Texan herbivore also enjoys lounging around in coffee shops and writing poetry. This retro dork conceals the pride he has for whatever hipster shirt he’s sporting at the moment. While he considers himself a liberal, he’s actually supporting the system with his commercialized non-conformity.
Pahahaha. Enjoyable.
In the meantime, you have not been abandoned. My incredibly talented baking bestie Meg is back again! You may remember some of her delicious gluten-free baked goods from previous guest posts including these peanut butter cookies & this grain free bread (one of the most popular recipes on the blog!) This week she was kind enough to take the blogger reigns and share another one of her magical Gluten-Free, Vegan & Refined Sugar Free recipes with ya. She describes them as somewhere between a muffin and a scone. Since I trust her entirely with all things oven-related so I hope you will give these a whirl!
Mixed Berry Buckwheat Breakfast Scones (Vegan, Gluten-Free, Refined Sugar-Free)
2 cups light buckwheat flour (Or you can make your own by grinding raw buckwheat groats in a coffee grinder!)
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon saltWet
1 mashed banana
2 tbls ground flax seed
1 tbls ground chia seed
1/2 cup water
1 cup almond milk
3 tbls maple syrup
1/2 cup olive oil

1 1/2- 2 cups frozen mixed berries *


  1. Preheat oven to 350
  2. grease a muffin tin with non-stick cooking spray
  3. Mix together the dry ingredients in a large bowl.
  4. In a smaller bowl mash the banana and whisk together with the remaining wet ingredients.
  5. Combine the wet ingredients into the dry ingredients, do not over-mix.
  6. Fold in frozen mixed berries.
  7. Bake for 20-25 minutes until browned and a toothpick inserted in the center comes out clean. Baking time may vary depending on the size of your muffin tin, for smaller muffins bake only 15-20 minutes.

Serve warm with your favorite spread (almond butter anyone?)
yield: 6 large muffins or 12 small/medium muffins
*frozen berries better maintain their shape and consistency better than fresh when baked.

Can’t wait to update on all my Austin adventures!
…srsly though can a girl survive on tacos, bbq and brunch alone?
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  • Reply Sarah B @ Bake + Bike January 5, 2012 at 10:12 pm

    Tacos, brunch and bbq sounds grand to me…haha.

    Looking forward to reading about Austin! I MAY be heading there for SXSW this March, so I want the scoop!

    • Reply the healthy hipster January 6, 2012 at 8:56 am

      So far: I have eaten tacos at every meal and its been divine. I’m way jealous of your SXSW plan but luckily this is free music week all over the city so I’m hopefully gonna get to check out some local bands without actually paying for them. What’s the concert equivalent of a FREEGAN? I’m pretty sure that would describe me… (aka I’m cheap) 😉

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