These gluten free, tasty muffins are a great winter’s treat! You can use almond meal instead of LSA but I didn’t have any so I used this and it worked perfectly.
Blueberry and Chocolate Muffins
1/2 cup rice flour
1/2 cup LSA
2 Tbsp coconut oil, melted
1 cup berries
2 Tbsp honey
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup blueberry or greek yoghurt
1/2 cup chocolate chips
- Preheat the oven to fan-bake at 180 ° C and spray six muffin trays.
- Combine the dry ingredients then add the wet ingredients and mix.
- Pour mixture evenly into the muffin tray. Bake in oven for 15-20 minutes until light brown.