Blueberry and Chocolate Muffins

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

Servings

6

servings
Prep time

30

minutes

Ingredients

  • 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 egg

  • 1/4 cup blueberry or greek yoghurt

  • 1/2 cup chocolate chips

Directions

  • 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.

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