Our soft, sweet, and gluten free Blueberry Coco Muffins are the perfect Sunday morning brunch treat, or snack for on the go. Made from unprocessed, refined sugar free ingredients - these muffins support your gut health and are bursting with antioxidant rich blueberries!
Ingredients (makes 15 muffins):
450 g water
225 g maple syrup
210 g coconut milk
75 g coconut oil - melted
2 tablespoon lemon juice
zest of one lemon
1/4 teaspoon Himalayan salt
180 g buckwheat flour
225 g desiccated coconut or flakes
30 g chia seeds
1 teaspoon baking soda
1 teaspoon baking powder
1/4 tsp raw vanilla powder
1/2 teaspoon salt
300 g frozen wild blueberries
Garnish: 50 g coconut chips
Directions:
Pre-heat the oven at 160 C degrees with fan or 180 C without fan. In a blender, add all the wet ingredients and blend until smooth. Combine wet and dry ingredients in a mixing bowl - except the wild blueberries. Once the dough is well mixed, add the frozen wild blueberries and gently combine to avoid breaking the berries. Transfer to 15 muffins moulds and cook for 18-20 minutes. Check if they are cooked using a small clean knife. Remove from the oven and allow to cool for 15 to 30 minutes before removing from the moulds. Enjoy!!
