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Gluten-Free Blueberry Buckwheat Muffins

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Gluten-Free Blueberry Buckwheat Muffins

Gluten-free blueberry muffins made with buckwheat and arrowroot flours make the perfect nutritious snack or even a delicious addition to the breakfast time!

Ingredients

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    1 medium overripe banana
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    2 tbsp melted coconut oil or olive oil
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    1 large egg
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    60 ml (1/4 cup) almond milk (or any other milk)
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    ½ tsp almond extract
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    Pinch of salt
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    1 tsp baking powder
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    50g (1/2 cup) buckwheat flour
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    50g (1/2 cup) ground almonds
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    140g (1 cup) frozen blueberries
  • For the topping

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    15g (3 tbsp) chopped almonds
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    1 tbsp ground almonds
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    1 tsp melted coconut oil or olive oil
  • To serve

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    Almond or cashew butter, sliced banana

Method

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    Preheat the oven to 180 c.
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    Peel and mash the banana on a plate using a fork. Add it to a bowl along with the coconut oil, egg, almond milk, almond extract, salt and baking powder. Stir together with a spoon until well mixed. Fold in the buckwheat flour, ground almonds and frozen blueberries. Divide the batter between the cavities in a lined muffin tin.
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    In a small bowl, mix together the topping ingredients using your fingertips. Divide the topping between the batter-filled cavities.
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    Bake for 20-25 minutes until starting to turn golden around the edges.