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Gluten-Free Celery Chia Clove Muffins

Recipe courtesy of Solana Nolfo, NLC. Follow Solana on Instagram at @solanastar. This celery muffin is pleasant and mild, and it’s even tastier when toasted and topped with a bit of salted grass-fed butter or some strawberry jam.


  • 1.25 cups raw celery purée (6-10 stalks, pending size)
  • 3 room-temperature eggs, lightly beaten
  • 1/4 cup maple syrup (also room temperature)
  • 1/4 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil, melted and cooled a bit
  • 2 cups almond flour
  • 1/4 cup cassava flour
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup chia seeds


  • Line your muffin pan with paper liners or lightly grease with coconut oil. Set oven to 375 degrees.
  • Start with 6 large stalks, leaves trimmed and about one teaspoon of water. Cut celery into smaller pieces and using a blender or food processor, add about a third of the celery to start, along with the water, until things get moving.
  • Add the rest of the celery in batches and scrape down as needed. It should be a thick purée. Measure out 1 ¼ cups and set aside.
  • In one bowl, use a whisk to combine the almond flour, cassava flour, ground cloves, salt, baking soda, and chia seeds.
  • In the second bowl, use the same whisk to combine the eggs, maple syrup, coconut sugar, vanilla extract, melted coconut oil, and celery purée.
  • Using your spatula, pour the celery mixture into the bowl with the flour mixture and fold until evenly combined.


For such a mild and water-filled veggie, celery is a nutritional powerhouse. It’s hydrating, rich in dietary fiber, and full of antioxidants. Celery is also rich in vitamin K (important for blood clotting and bone metabolism), folate (for blood cell health), potassium (for a healthy nervous system), and vitamin C (necessary for tissue repair and immune system support). Meanwhile, chia seeds are a great source of healthy omega-3 fatty acids (which help to raise your “good” cholesterol), protein (to build and repair tissues), fiber (for digestive health), and calcium (to maintain healthy teeth and bones).

Almond flour is often a go-to for gluten- and grain-free baking. I like to blend it with a small amount of cassava flour—which is a starchy root vegetable—for improved texture. Cassava flour is high in carbohydrates, but since this recipe has a nice amount of fiber, protein, and healthy fats, the rise in blood sugar from the carbohydrates (and maple syrup and coconut sugar) is slow and steady. No intense spikes or drops in blood sugar here!

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