Peruvian Power Foods: Gluten-Free Pichuberry with Coconut Oil Muffins

pichuberry muffins

This recipe uses the Peruvian power food pichuberry, an anti-inflammatory and anti-aging  superfruit.

1/12 cups oatmeal flour
3/4  cup almond flour
3 teaspoons baking powder
1/4  teaspoon salt
1/4 cup apple sauce
1/4 cup coconut oil
1/2 cup agave
2 eggs
3/4 cup milk
1 cup pichuberries, halved
Coconut oil cooking spray

1 muffin tin
2 medium mixing bowls


1. Preheat oven at 350F.
2. Spray muffin tin with a thin layer of coconut oil spray and set aside.
3. Sift oatmeal flour, almond flour, baking soda and salt into a medium sized mixing bowl.
4. In a separate bowl, whisk coconut oil until fluffy.  Slowly whisk in eggs, followed by agave and apple sauce until Smooth.  Add in the milk and mix until combined.
5. Using a spatula, fold wet ingredients into dry ingredients just until moistened. Be careful to not over mix.
6. Divide batter evenly among the muffin tin, filling each cup about  3/4 of the way full.  Top batter with pichuberry halves.
7. Bake for 20 minutes until golden brown.

More recipes just like this in Peruvian Power Foods Book. Order on Amazon

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