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  • Blueberry Cinnamon Muffins
Recipe
blueberry-cinnamon-muffins

Blueberry Cinnamon Muffins

  • 10-12 muffins
  • Prep: 10 minutes
  • Cook: 25 minutes
  • Cane Sugar Free
  • Dairy Free
  • Vegetarian

These delicious muffins are curtesy of Monique from Nourish Everyday. They are Gluten free and dairy free blueberry cinnamon muffins made on a nutritious base of almond meal and buckwheat flour. Gently sweetened with our rice malt syrup, these muffins make the perfect healthy snack or breakfast on the go!

Made with
organic-almond
Organic Almond
Original
organic-rice-syrup
Organic Rice Syrup
Brown Rice

Ingredients

  • 150 g (1 1/2 cups) almond meal
  • 105 g (3/4 cup) buckwheat flour
  • 25-27 g (3 tbsp) ground flaxseed
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 cup frozen (or fresh) blueberries
  • 3 large eggs
  • 100 ml (5 tbsp) coconut oil, melted
  • 80 ml (4 tbsp) Pureharvest Organic Rice Syrup
  • 125 ml (1/2 cup) Pureharvest Organic Almond
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar or lemon juice
  • 1/2 cup roughly chopped walnuts OPTIONAL, for topping

Instructions

  1. Preheat oven to 180C and grease and/or line a 12-cup muffin tray.

  2. Combine almond meal, buckwheat flour, flaxseed, cinnamon, ginger, baking powder and salt
    in a large mixing bowl.

  3. In a separate bowl, whisk the eggs. Add in the coconut oil, Coco Quench, rice malt syrup
    and vanilla and whisk again.

  4. Add the wet ingredient mix to the dry ingredients and stir to form a batter. Add in the apple
    cider vinegar/lemon juice next, stirring it in once the batter is smooth (it helps to give a bit
    more puff to the muffins). Then, as the final step, gently fold in the blueberries.

  5. Divide the mixture evenly between the muffin holes, carefully pressing the batter down into
    each hole. Sprinkle over the chopped walnuts, if using them.

  6. Bake for approximately 25 minutes, or until the tops of the muffins are golden brown and the
    centre feels firm and cooked. Store the muffins in an airtight container in the fridge for up to
    three days; otherwise freeze and gently reheat as needed. (They tend to dry out if kept in the
    fridge for too long).

Recipe tips

This recipe will make enough batter to fill 12 muffin holes of ½ cup capacity. For slightly larger,
puffier muffins, just divide the mixture between 10 holes instead (this is generally easier to do if
using muffin liners so you can fill them up slightly higher).

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Since 1979 we at PureHarvest have aimed to share simpler, healthier, and more responsible ways of living within the community. We value what nature provides and believe a lighter touch helps us enjoy more from less.
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