Gluten-Free Blueberry Muffins

Ingredients:

100g HCW gluten-free flour 

50g HCW almond flour 

½  tsp bicarb

¾  tsp baking powder

1 banana, mashed

120ml milk/milk alternative

1 tsp HCW vanilla extract

100g HCW Erythritol & Stevia Blend

200g frozen blueberries

 

Method:

  1. Preheat oven to 180 and grease a muffin tin for 6 large muffins
  2. Mix dry ingredients (GF flour, almond flour, bicarb, baking powder, erythritol & stevia blend) in a bowl and stir to combine. 
  3. Mix wet ingredients together (mashed banana, milk/plant milk, vanilla extract) and stir until combined.
  4. Combine wet and dry ingredients and mix well. 
  5. Stir in blueberries 
  6. Spoon the mixture into a muffin tin and bake for 20-25 minutes. Allow to cool on a rack before storing.

 

Recipe adapted from original by @wellness__fromwithin on Instagram. 

 

 

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