Alwine Gluten-free version of Almond yogurt chestnut muffin

Alwine added as a comment of my Almond yogurt chestnut muffin recipe, her gluten-free version of it. I thought you guys would like to have it as another post to make it easier to find it! I as well added a new menu section called Gluten-Free Baking treasures!

If you guys have made a modification of one of my recipes, i would gladly add it! Here is her version of the recipe:


  • 75g of rice flour
  • 25 of any starch (tapioca)
  • 150g of almond flour
  • 1 pack of baking powder
  • 70g of brown sugar
  • 125g of yogurt
  • 50-100ml of almond milk (for consistency*)
  • 2 eggs,
  • 6-7 chestnuts
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of almond extract
  • 2 tablespoons of olive oil

* gluten-free mix should be more liquid than with gluten one to have a good texture


  1. Preheat the oven to 180 degrees Celsius.
  2. Mix the eggs with the sugar, yogurt,vanilla extract, almond extract and olive oil.
  3. Measure and mix the rice flour with the starch.
  4. Sift the almond powder, rice/starch flour and baking powder. Add it to the mixture. DON’T OVERMIX! The mixture should be runny like a crepe mixture.
  5. Add it to the muffin pans with lining ( or cake pan).
  6. Crack the nuts and add them on top of the dough.
  7. Put the cake or muffins in the oven for 15 minutes ( check the colour regularly – they should be cooked when golden brown. If you are not sure, stick a toothpick or a knife in the cake. If it goes out clear, the cake is cooked otherwise let it cook more in the oven).
  8. Let them cool down and enjoy!



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