Monday, 16 October 2017

Gluten Free, Egg Free Blueberry Muffins

These blueberry loaded, amazingly fluffy gluten free muffins are so easy to make! I've been slacking the past few weeks when it comes to Gluten and so I've had to battle the bloat that little bit harder the past few days, which has been unpleasant to say the least. Gluten is one of my worst triggers and I tend to consume it in very small portions to avoid abdominal pain, nausea and bloating. All you IBSers know what I'm talking about. So, I'm starting a new week as I mean to go on with these Gluten free, Egg free Blueberry muffins. We have lots of blueberries in the fridge so I might as well put them to good use. These muffins are soft and tender on the inside, nutritious & 100% drool worthy.

Makes 9 -10 muffins

What you need:

  • 1 3/4 cups Doves farm gluten free self raising flour (You can also use chickpea flour, rice flour or Oat flour)
  • 1/2 tsp baking soda
  • a pinch salt
  • 1 tsp baking powder
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened almond milk
  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 1 tbsp vanilla extract
  • 1 cup blueberries


Method:

  1. Preheat oven to 180 degrees C.
  2. Prepare muffin tin,  line with paper cupcake liners and set aside. 
  3. In large mixing bowl, combine all ingredients except the blueberries, vanilla extract and coconut oil. Mix well using an electric hand mixer. 
  4. Stir in the coconut oil and vanilla extract. Mix until combined.
  5. Gently fold in blueberries and then using a spoon, scoop batter into prepared muffin tin. 
  6. Bake for 15-20 minutes or until golden brown. Test to see if they are ready by using a knife. When dipped into a muffin, the knife should come out clean. 
  7. Remove from baking tin and allow to cool.  Any leftover muffins can be stored in an air-tight container.


Enjoy!
Nokhuthula xo
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