A desire to get back on the healthy eating train combined with what feels like an endless run of rainy days, has meant I've spent a lot of time in the kitchen cooking up old favourites and experimenting with some new recipes.
One of the winners are these easy blueberry and banana muffins, a tasty and healthy alternative to sugar laden sweet treats.
3 medium ripe bananas
100g frozen blueberries
200g coconut sugar
110g coconut oil
100g ground almonds
100g buckwheat flour
75g gluten free oats
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp Madagascan vanilla
4 tbsp almond milk
1 medium egg
Makes 12 muffins.
Preheat the oven to 180°C/350°C/Gas mark 4. Place 12 paper cupcake cases into a bun tray.
Lightly puree the banana in the food processor, then add the coconut oil, coconut sugar and ground almonds.
Sift in the flour and add all the remaining ingredients (except the blueberries) and blend until you have a smooth batter.
Coat the blueberries in some additional buckwheat flour, which will help to absorb the liquid when they heat up in the oven. Stir them gently into the muffin mix.
Tip: don't remove the blueberries from the freezer until you are ready to use them.
Divide the mixture evenly into the 12 baking cases and bake in the centre of the oven for 25 minutes.
Allow the muffins to cool and get stuck in. They will keep for up to 3 days in an airtight container. Store in a cool place.
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