Aronia Muffins – Gluten & Sugar Free

Aronia Muffins – Gluten & Sugar FreeThese gluten, wheat and sugar free muffins with added antioxidants rich aronia berries, called by some the healthiest fruit in the world, are a perfect home baked healthy treat. Packed with good ingredients they offer a guilt free treat whilst improving your health through better nutrition.

Aronia, or so called chokeberries, come in several different varieties – red, black and purple – but they all offer a long, long list of health benefits and well deserve being labelled a superfood.

If you have never tried aronia berries before you should give them a go. There are like no other fruits; their flavour is complex and quite hard to describe. They aren’t sweet, yet they aren’t sour either; they are moist and juicy yet they leave your mouth dry just like after eating a lemon… they are truly one of a kind.

If you fancy gluten and sugar free muffins and don’t have a pack of aronia berries to hand, simple replace them with any other barriers that you love.


  • 6 eggs
  • 100g coconut flour
  • 65g organic, virgin cold pressed coconut oil
  • 5tbsp raw natural honey
  • 1tsp vanilla essence
  • 1tsp baking powder
  • 1/2tsp salt
  • 150g aronia berries
  • Stevia sweetener (or icing sugar) for decoration (optional)


Aronia Muffins – Gluten & Sugar FreeMethod:

Preheat the oven to 180C.

Prepare 12 piece muffin tray by lining it with paper or silicone muffin casings.

Measure the coconut oil and put it in a small bowl and place in the microwave. Microwave for 10 seconds, than rest for 30 seconds; then microwave again for 10 seconds… after two sessions the oil should be almost melted (depending on the power of your microwave, alternatively melt on a very low heat in a small saucepan)… use a fork to move it around to assure it is entirely melted.

In another small bowl mix the coconut flour, salt and baking powder.

Place the eggs into a mixing bowl and whisk until blended, then add all the other ingredients – wet and dry, except for the berries and whisk again until everything is well combined.

Gently fold in the berries and spoon your mixture into the pre-prepared cases. The batter will be extremely runny almost like a liquid but don’t worry it should be like this. You will have enough mixture for 10 large muffins or 12 medium ones, more of a cupcake shape… the choice is yours.

Bake in the earlier preheated oven for 20 minutes or until a toothpick pushed in to the middle comes out clean and dry.

Remove from the oven and allow them to cool for 5 minutes before moving them onto a cooling rack to cool completely.

Aronia Muffins - Gluten & Sugar FreeOnce cooled completely sprinkle with dusting sugar – either processed or a stevia based sweetener – serve and enjoy!

Have you ever baked with aronia before?

These gluten, wheat and sugar free muffins with added antioxidants rich aronia berries, called by some the healthiest fruit in the world, are a perfect home baked healthy treat. Packed with good ingredients they offer a guilt free treat whilst improving your health through better nutrition.

The Ultimate Chocolate-less Chocolate Cake

In celebration of #EvenBetterBaking competition, Dr. Oetker has challenged me to bake my own version of their Ultimate Chocolate Fudge Layer Cake. They provided me with a baking hamper so I could get to work almost straight away 🙂

The original recipe sounded great and it looked even better but as I am trying to get my eating habits under control I wanted to come up with a more diet friendly version of it…

I decided to replace the rich chocolate cake with a light fat free cocoa based angel cake and the indulgent fudge layer with… well… chocolate-less chocolate cream, which is actually made entirely from superfoods.

I called my creation the Ultimate Chocolate-less Chocolate Cake.

The Ultimate Chocolate-less Chocolate CakeIngredients:

For the cake:

For the drizzle:

  • 75ml strong coffee; sweetened

For the cream:

  • 5 ripe avocados
  • 5tbsp natural honey
  • 3tbsp good quality cocoa powder


Prepare 3 standard sized, round baking tins by greasing the bottom part or lining it with baking paper. Do not the cover sides.

Preheat the oven to 160C.

In a bowl mix the flour, baking powder and cocoa powder, make sure that all the ingredients are well mixed.

Separate the eggs and put all the whites into large bowl.

Use your mixer and start beating them. You want to achieve stiff whites but be careful not to overbeat them.

Once the whites are starting to form peaks slowly add the sugar, a spoonful at a time and keep your mixer running.

When all the sugar is incorporated you should have super stiff glossy whites, just as you would if preparing for meringues; now turn your mixer down a notch and add the yolks; one by one but still mixing.

Add the vanilla essence, mix for five seconds and then stop the mixer.

Now comes the hard part – gently fold your dry ingredients being flour, baking powder and cocoa into your mixture. Be very careful not to over mix it; fold it gently and try not to mess around with it for too long.

Split the mixture between the three baking trays and pop in to the oven for around 20 – 25 minutes.

Once you can smell your cake all over the house it most likely means that it is ready. Check with a toothpick and if it comes out clean and dry then it is definitely done, turn your oven off and remove the cakes.

Now, something you might not expect… take each tin and drop it on the floor (you need a hard solid floor not the lino or carpet) from a 30-40cm height. Don’t be scared nothing bad will happen.

Put the cakes aside and allow them to cool.

Prepare your drizzle – 75ml strong coffee and some sugar, sweetener, honey… whatever you fancy using to make it sweet – I used 1tsp of Stevia based sweetener. Put it aside and let it cool.

Time to make the magic chocolate-less chocolate cream: in a food processor place the avocados (with no stone and skin… just to be sure), cocoa powder and honey; then mix until you have totally smooth paste. Do not add water or any other liquids – use the pulse option and the ingredients will combine eventually.

Check on your cakes; once they have cooled down it is time to get building…

Remove each cake from the tin and trim theirs top if needed. I needed to trim two – the bottom and middle layers in order to achieve an even level cake and left the top one as it come from the oven.

Once the cakes are trimmed, use your drizzle mixture and drizzle it all over your cakes – remember to turn the top layer of the cake the other way over and drizzle it from the bottom.

Place the bottom cake on a cake stand and spread half of your chocolate-less cream on top of it; repeat with the middle layer; then cover with the top one and sprinkle with a little bit of icing sugar just to finish the look.

Well, that’s all! We are done.

My Ultimate Chocolate-less Chocolate Cake #EvenBetterBakingThe Ultimate Chocolateless Chocolate Cake #EvenbetterbakingThe Ultimate Chocolate-less Chocolate Cake #EvenbetterbakingThis is my bake for #EvenBetterBaking competition – I’ve turned a luxurious chocolate oozing cake into its healthy alternative. My cake contains no fat (well if we don’t count what’s in the avocados but those are the good fats), it is fairly low in sugar (depending on what sweetener you chose for the drizzle) and it looks just as good as a proper chocolate cake and tastes just as awesome!

Bake with Dr. Oetker to win!

Send your bakes that you have made using Dr. Oetker products and tell them what inspired you to make it with #Evenbetterbaking.

Each week Dr. Oetker will pick a Star Baker who will win a goodie bag, and entry into their prize draw to win an Ultimate Baking Hamper worth £500.

To keep up to date with all the latest Even Better Baking news, follow Dr. Oetker on Twitter @DrOetkerBakes, on YouTube DrOetkerBaking or like them on Facebook.

So, what do you think?

Do you like my creation?

Will you be entering #EvenBetterBaking competition in hope of becoming a Star Baker?