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.
