Mood Foods Recipe Collection
Gluten-Free Blueberry Muffins
Makes 6-8 muffins
INGREDIENTS:
100g gram (chickpea) flour
50g ground almonds
25g desiccated coconut
1/2 tsp bicarbonate of soda
1 tsp flaxseed
3/4 tsp gluten-free baking powder
1 banana, peeled & mashed OR 3 tbsp (45g) apple puree
120ml almond milk
1 tsp vanilla extract
100g maple syrup
200g blueberries
METHOD:
- Preheat the oven 180C/GM4. Line a muffin tin with 6-8 muffin cases
- Lightly mix the flour, ground almonds, coconut, bicarbonate of soda, flaxseed and baking powder together until combined
- Place the mashed banana (or apple puree) in a bowl. Whisk the almond milk, vanilla & maple syrup into the fruit
- Make a well in the centre of the flour mixture & pour in the almond milk mix. Fold gently until combined – be careful not to overwork the batter
- Finally fold through the blueberries and carefully spoon the mixture into the muffin cases, filling them to just under 1cm from the top. Bake in the oven for 20-25 minutes. Set aside to cool on a wire cooling rack. These will keep in an airtight container for several days
NOTE: This recipe is gluten-free & refined sugar free. Play around with the ingredients to suit your own taste buds. You can use fruit syrup instead of maple syrup for example or replace the blueberries with raspberries or simply add butter & sugar if you wanted something a bit less healthy. You can also use plain flour instead of chickpea flour but I find that the chickpea flour is lighter.
These muffins taste better the day after baking as it allows the blueberry juice to soak into the muffin.
