Mini Gluten-Free Blueberry Muffins

Recipe from Live, Love, Nourish

This recipe is gluten free, dairy free and egg free. It is perfect to make with the children for a delicious morning or afternoon tea treat.  Make a double batch and have some in the freezer for whenever you need.

Mini Gluten Free Blueberry Muffins 

Prep: 10 minutes

Ingredients:

• 1 cup almond meal
• 1/4 cup buckwheat flour
• 1 tsp baking powder 
• 1/4 cup vanilla yoghurt or coconut yoghurt
• 1/4 plant based milk
• 3 tbsp honey
• 1/2 tsp apple cider vinegar
• 1 tsp vanilla powder or vanilla extract
• 1/2 cup fresh blueberries or frozen wild blueberries

 Method:

• Pre-heat oven to 180’C.
• In a mixing bowl combine almond meal, buckwheat flour and baking powder.
• Add vanilla yoghurt, milk, acv, honey and vanilla.
• Combine.
• Fold through blueberries.
• Spoon into a lined or greased mini muffin tray.
• Bake in oven for 18-20 mins or until cooked through.
• Allow to cool.

About the author:

Passionate about inspiring you to live a healthy and happy life, Nutritionist, Naturopath and Mum Casey-Lee Lyons shares recipes that nourish your body from the inside out. Her healthy recipes are made with whole food ingredients, free from gluten, dairy and sugar. 

She shares easy-to-understand nutrition advice to re-energise your body and healthy lifestyle inspiration to help you embrace your best life.

To download her free recipe e-book or to browse through hundreds of delicious recipes visit www.livelovenourish.com.au or follow Live Love Nourish on social media: Instagram @livelovenourishaus, Facebook @livelovenourish.