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
1 cup milk (any kind is great)
1 cup frozen blueberries
What to do
- Preheat oven to 180°C.
- 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.
- 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.
- Bake for 30 minutes or until cooked through. Use a knife to test and if it comes out vlean your muffins are ready.
- Serve warm with a bit of butter and some homemade jam
Eat Colourful. Live Colourful