My latest kitchen creation. These muffins are gluten-free, dairy-free and can be made vegan by using a chia/flax 'egg'. Moist and bursting with flavour, these blueberry and lemon muffins are perfect for a mid-morning or afternoon snack. Feel free to get creative and swap out the blueberries for other seasonal fruit.
Ingredients (makes approximately 12 small muffins)
1 1/2 cups sorghum flour (or buckwheat flour)
1 cup of almond meal
1/2 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
2 tsp baking powder
3 large bananas (mine were normal ripeness - too ripe and the muffins will taste v banana-y)
1/2 cup of extra virgin olive oil
1/2 cup milk of choice (I used coconut)
Zest and juice of one lemon
1 1/2 cups of fresh/frozen blueberries
2-3 tbsp maple syrup (depending on your sweetness preferences)
Flaked almonds (to make them look pretty)
1. Preheat your oven to 180.
2. In a large mixing bowl combine all the dry ingredients.
3. Add the olive oil, milk, eggs, lemon juice/zest, bananas and maple syrup to a blender and whizz (or hand mix v well) until the mixture is smooth and well combined. Add the mixture to the dry ingredients and mix everything together. Fold in the blueberries.
4. Once everything is mixed together, use a tablespoon to scoop the mixture into muffins cases and pop in the oven. Cook for 25-35 minutes (till golden on top and a knife comes out clean).
I’m off to slather mine in butter. Let’s see if I can make them last till the end of the day!