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Who doesn’t love a muffin? I sure do.

These muffins are not only quick and easy but also satisfy your need for a muffin fix.

And the best part is they are gluten free, dairy free and have a lovely burst of antioxidants contained in the blueberries.

What you need

1 1/2 cups almond meal

1/2 cup coconut flour

1 tsp bicarbonate soda

1 tsp cinnamon

3 eggs

1 cup milk (any kind is great)

1 cup frozen blueberries

What to do

  1. Preheat oven to 180°C.
  2. Prepare large muffin tin by lining each muffin hole with greaseproof paper. Cut the paper into large squares, crinkle into a ball, open back out and put the paper into the hole.
  3. Place big spoonfuls of the muffin mix into the hole. You can fill it up to the top if you prefer as the muffins do not rise a lot the way conventional muffins do.
  4. Bake for 30 minutes or until cooked through. Use a knife to test and if it comes out vlean your muffins are ready.
  5. Serve warm with a bit of butter and some homemade jam

Eat Colourful. Live Colourful

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