Blueberry Muffins

Delicious blueberry muffins with gluten free flour and coconut blossom sugar. So easy to make and with a slighty taste of marzipan! 

I love muffins, but I rarely make them. Because I am quite new to gluten free making and haven´t find the perfect gluten free flour that I like to use. Until now! Those muffins are with tigernut flour and almond flour, which gives them a very nice sweet and nutty flavor, that I really love! The best thing with this recipe is that it is so easy to make and the blueberries and making them juicy and sweet! 

I have also shared this recipe on my new podcast, you can listen to it while making. 

This recipe makes about 14 muffins that will disappears within a day if you invite your family or friends! (Or just keep them for yourself, noone will blame you;))

I added some almond butter to my muffins after baking them. And if you are a matcha fan like me, eat them with a cup of matcha latte! 

You can get the almond butter, tigernut and almond flour from NU3 and save 30% with my discount code for you: NU3NIINJA30 

Recipe

12-14 muffins

Prep time:  5 minutes and 25 minutes baking

Ingredients:

• 1 cup blueberries

Dry ingredients

• 1 cup almond flour
• 1 cup oat flour (you can make your own oat flour by blending rolled oats until you have a fine flour)
• 1/2 cup tigernut flour
• 2 tsp baking powder
• 1 vanilla
• 1/2 cup coconut blossom sugar

Wet ingredients

• 1 cup plantbased milk (I used oat milk)
• 1/2 cup virgin coconut oil (melted)
• 1 ripe mashed banana

Method:

1. Preheat the oven to 180 degree celsius.
2. Mix the dry ingredients in a big bowl.
3. Mix the wet ingredients in a separate bowl, before adding it to the dry mixture.
4. Combine the wet and dry ingredients with a spoon or fork.
5. Add the blueberries and carefully combine them with the batter without mashing them.
6. Add one 1 tbsp for each muffin in muffin tins.
7. Bake for 25 minutes until golden.
8. Let the muffins cool down 10 minutes before enjoying them!!