September 22, 2016 1:26 pm

These bad boys have been circling around the Filmore office over the past few weeks whilst we’ve been making the most of nectarines, our seasonal food focus! When it comes to the afternoon slump, we tend to crave for something sweet to pair with a herbal tonic to pep us up for the rest of the day’s tasks… So these gluten and refined sugar nectarine muffins do the trick just PERFECTLY!

This recipe makes 12 muffins, so they’re great to keep in the fridge ready for when the sweet tooth kicks in. You could even have one for breakfast with a little almond butter… THE DREAM.


2 1/2 cups buckwheat flour or brown rice flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
2 organic eggs
2 tbsp full fat greek yoghurt
4 tbsp maple syrup or honey
1/3 cup melted good quality butter or coconut oil (dairy free option)
1 1/2 teaspoons vanilla extract
1 cup diced fresh nectarine


Simply preheat oven to 180 degrees and line a 12 cup muffin tin with paper cups - or grease if you’re not using cases!

Then grab a large bowl and whisk together the flour, baking powder, spices and salt until well combined.  In a separate smaller bowl, whisk together the eggs, yoghurt, maple syrup, melted butter/coconut oil, and vanilla extract.  Pour the wet ingredients into the dry ingredients and stir until just combined, before gently folding in the diced nectarines.

Divide the batter evenly between the 12 muffin cups and bake in the oven for approx 25 minutes or until nice and golden at the top. Leave to cool and DIG IN!