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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.

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