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!
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).
*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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