Coconut Flour Blueberry Muffins
A lovely, moist muffin with pops of blueberry sweetness and an oat crumble
Ingredients
- 30 g Coconut Oil
- 30 g Coconut Yoghurt
- 100 ml Plant-based Milk of choice
- 1 T Lemon Juice
- 50 g Brown Sugar *or coconut sugar
- 30 g Maple Syrup
- 1/2 t Vanilla Extract
- 75 g Almond Meal
- 75 g Coconut Flour
- 1.5 t Baking Powder
- 50 g Blueberries
Oat Crumble Topping
- 4 T GF Oats
- 1 T Sugar
- 2 T Butter
Instructions
- Preheat oven to 350/180c fan. Prepare 10 medium muffin tins by using cupcake liners or simply brushing with a bit of oil or butter.
- Ensure the coconut oil is melted but not too hot. Combine wet ingredients and sugar in a bowl30 g Coconut Oil, 30 g Coconut Yoghurt, 100 ml Plant-based Milk of choice, 1 T Lemon Juice, 50 g Brown Sugar, 30 g Maple Syrup, 1/2 t Vanilla Extract
- In a separate bowl, combine dry ingredients. Then fold in blueberries.75 g Almond Meal, 75 g Coconut Flour, 1.5 t Baking Powder, 50 g Blueberries
- In a third bowl, combine topping ingredients, cutting the butter into the oats and sugar by hand or with a fork.4 T GF Oats, 1 T Sugar, 2 T Butter
- Fold dry ingredients into wet, until a thick batter forms. Spoon batter into each muffin tin. They will not rise much during baking, so feel free to fill to the height you would like the final muffins to be. Sprinkle top with oat/butter mixture.
- Bake for 20-30 minutes. Allow to cool before serving or storing (they will keep in the fridge for 5 days). Enjoy!