Gluten-Free Grape Muffins

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  • 1 ½ cups pureed organic red grapes
  • 2 cups gluten-free flour (e.g., Bob’s Red Mill 1:1 GF flour)
  • 1 teaspoon Ceylon cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon pink Himalayan/sea salt
  • ½ cup coconut oil/butter/ghee
  • ¼ cup unsweetened milk
  • 3 large eggs (or chia/flax eggs)
  • 3 Tablespoons honey


  1. Preheat oven to 350F.
  2. Make a chunky grape puree by pureeing grapes in a food processor for about 5 seconds.
  3. In a large bowl, whisk together pureed grapes, oil/butter/ghee, milk, eggs, and honey.
  4. In a separate bow, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  5. Add dry ingredients to wet ingredients and stir until just incorporated.
  6. Divide batter evenly into 12 lined or greased muffin cups. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
  7. Remove pan from oven, allow muffins to cool, and enjoy!


Makes 12 muffins. Per serving:

Calories: 205
Total Fat: 10g
Total Carbohydrate: 25g
Dietary Fiber: 0g
Protein: 3g

Ingredients Highlights

Ceylon Cinnamon is also known as Cinnamomum verum or true cinnamon. It has a lighter, sweeter flavor and more health benefits than the more common Cassia cinnamon found in most grocery stores. 

To make flax/chia eggs: For each egg needed, mix 1 TBSP of either chia seeds OR ground flax meal with 2 1/2 TBSP of water. Stir and let sit 5 min until thickened, then add to the recipe as you would a conventional egg.

Grapes contain polyphenols and flavonoids that are known for their antioxidative and anti-inflammatory effects. Choose organic over conventional grapes whenever possible to minimize pesticide exposure and maximize the health benefits.

Raw honey is a good source of many vitamins and is rich in antioxidants. Its antioxidant and anti-bacterial properties can help improve overall immune function.


  1. I love seeing ways to use grapes...the often-overlooked fruit except for eating off the stem. I freeze mine in the summer and use them off-season. I look forward to trying this recipe. Thanks!

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