I love berries! Blueberries are one of my favourites! The great thing about berries is that they are not only beautiful to look at and yummy to eat, they are extremely healthy for you. Berries are rich in anti-oxidants that help protect the body cells from damage and they are also rich in flavonoids that help prevent heart disease and inflammation and many more health benefits, so many that it would make you want to eat berries all day! (Did I say berries too much?)
This here, is a simple recipe, it can be consumed as an afternoon snack, a breakfast food or you know, you can have it whenever you want 😀 (Check notes below for substitutions and tips)
For the muffin batter:
100 g (1 cup) coconut flour
75 g (1/2 cup + 1 heaped tbsp) plain flour
1.5 tsp baking powder
2 tbsp molasses/maple syrup/honey (if not vegan)
60 g (1/4 cup + 1 tsp) unrefined cane-sugar
a small pinch of salt
1.5 tbsp ground flax seeds + 5 tbsp water
120 ml (1 cup) milk of choice+1 tsp apple cider vinegar (add buttermilk if you’re not vegan/dairy free)
60 ml (1/4 cup) sunflower oil
1 tsp vanilla extract
125 g (about 1 cup) blueberries/strawberries/berry of choice
For an added crunchy topping:
2 tbsp unrefined cane sugar/brown sugar
1/4 tsp of cinnamon (optional)
- Preheat your oven to 175ºC/350ºF and line your muffin tins with 10 muffin liners (this batter makes 10 medium/regular sized muffins.)
- In a bowl, sift your plain flour, salt, baking powder and sugar. Then add the coconut flour (don’t sift) and use a whisk to combine the dry ingredients.
- In a separate bowl, add your flax seeds and water and mix it thoroughly, after a minute or two, add your oil, milk mixture/buttermilk, vanilla and molasses, mixing well after each addition.
- Make a well in the dry ingredients and pour in the wet, mixing gently.
- When your batter is almost mixed, add in your blueberries and gently fold them in.
- Pour into the cupcake liners filling up to 3/4th of the liner. Mix the brown sugar and cinnamon in a small bowl and sprinkle a little on top of each muffin.
- Bake for about 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Let the muffins cool in the pan on a wire rack for 10-15 minutes. Enjoy!
The muffins can be stored for up to two days in the refrigerator.
- You can use either ground flax seeds or chia seeds, either would work just fine.
- Any milk would work for this recipe.
- If you don’t have coconut flour on hand or you just don’t like coconut, then you can use the same amount of oat flour. (you may have to adjust the quantity of milk accordingly)
- If you don’t have unrefined cane sugar or any sweetener mentioned in the recipe, you can add about an equal amount of plain white castor sugar.
Do write to me here, if you have any queries or doubts, or if you just want to have a conversation 🙂