1 cup of almond flour
1 cup of rolled oats
1 tablespoon of baking powder
½ cup of coconut sugar
½ cup of desiccated coconut
1 cup of almond milk
1 cup of blueberries (fresh or frozen)
Preheat oven to bake 160.
Mix dry ingredients together in a large bowl.
Whisk eggs and almond milk then add to dry mixture.
Carefully fold in blueberries (if frozen, defrost in microwave first).
Spoon into greased/lined muffin tin.
Bake for 30 minutes or until golden brown.
Leave to cool before serving.
Substitute the rolled oats/almond flour for any flour of choice – buckwheat/rice/wholemeal.
Substitute the almond milk for any milk of choice – coconut/soy/oat.
Substitute the blueberries for any berry of choice.