Blueberry Muffins
These gluten and dairy free muffins are melt in your mouth stuff! They are absolutely delicious the consistency is good along with all the combining flavours! I have gone mad using buckwheat its my new superfood grain, from salads to cupcakes its like another quinoa in its versatility. These were once again a combination of seeing what was in the kitchen and throwing a lot of things in, apologies I know its a long shopping list but believe me you will use them all again, making these muffins on repeat! Dont be afraid to substitute the blueberries for anymore of your favourite flavourings, I suggest apple and pecan!
Serves MAKES 12 MUFFINS
Cooks in Minutes
Ingredients
- 1 .1/2 cups buckwheat four
- 1/2 cup rice flour
- 1 tsp cinnamon
- 2 tsp glutenfree baking powder
- 1 tbsp vanilla powder
- 2 ripe bananas
- 1/2 cup hemp seeds
- 1 cup coconut sugar
- 5 tbsp coconut oil
- 150ml water
- 2 pinches of salt
- 250 g/ 1.1/2 cups blueberries- frozen or fresh
Method
- Preheat oven to 175ΒΊC
- All in one mix, but exclude blueberries and fold in at the end.
- Place in muffin moulds.
- Bake for 25 minutes.