Gluten-free muffins recipe: fluffy, fluffy currant muffins

Glutenfreie Muffins Rezept: luftige, lockere Johannisbeermuffins

grain free | gluten free

Recipe by: Johanna from

INGREDIENTS: for 12 muffins

  • 110 ml olive oil
  • 100 grams of sugar
  • 2 eggs, size M
  • 180 g Ruut cassava flour
  • 10 g psyllium husk powder
  • 60 g finely ground almonds (almond flour)
  • 2 teaspoons of baking soda
  • 1 tsp baking soda
  • 1 pinch of salt
  • 1 tbsp lemon juice
  • 110 ml plant-based milk, e.g. B. Almond milk
  • 200 grams of currants


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Mix the oil with the sugar well using a hand mixer.
  2. Add the eggs one at a time and mix in each egg well.
  3. Mix cassava flour, almond flour, psyllium husk powder, baking powder and salt in an extra bowl.
  4. Add the flour mixture to the oil-sugar-egg mixture while stirring and mix well. The dough will now be relatively firm.
  5. Add baking soda, lemon juice and plant-based milk and stir into the mixture.
  6. Finally, wash the currants, peel them off and carefully fold them into the batter.
  7. Line a muffin tin with 12 paper liners and divide the batter evenly among the liners.
  8. Bake the muffins in a preheated oven at 180 degrees, top and bottom heat, for 30 minutes.
  9. Allow to cool briefly in the tin and then place the muffins individually on a wire rack and allow to cool completely.


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