Recipe
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 Original 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 Preheat oven to 180C and grease and/or line a 12-cup muffin tray. Combine almond meal, buckwheat flour, flaxseed, cinnamon, ginger, baking powder and salt in a large mixing bowl. In a separate bowl, whisk the eggs. Add in the coconut oil, Coco Quench, rice malt syrup and vanilla and whisk again. 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. Divide the mixture evenly between the muffin holes, carefully pressing the batter down into each hole. Sprinkle over the chopped walnuts, if using them. 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). Share this recipe Print recipe

Blueberry Cinnamon Muffins

10-12 muffins
Prep: 10 minutes
Cook: 25 minutes

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

Original

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

Preheat oven to 180C and grease and/or line a 12-cup muffin tray.
Combine almond meal, buckwheat flour, flaxseed, cinnamon, ginger, baking powder and salt
in a large mixing bowl.
In a separate bowl, whisk the eggs. Add in the coconut oil, Coco Quench, rice malt syrup
and vanilla and whisk again.
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.
Divide the mixture evenly between the muffin holes, carefully pressing the batter down into
each hole. Sprinkle over the chopped walnuts, if using them.
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).

Share this recipe