Blueberry Muffins

blueberry muffins


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
2 eggs
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. 


Makes 12
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.