Blueberry and Almond Muffins Recipe
A vegan friendly breakfast or afternoon treat made with almond flour and golden syrup. It will hard to find someone who doesn't fancy one of these tasty muffins with an afternoon cuppa.
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Ingredients
- 200 g blueberries
- 150 g organic almond flour
- 150 g organic white cake flour
- 1 tsp organic baking powder
- 1 tsp bicarb
- 1/2 natural fine sea salt
- 1 tsp organic vanilla powder
- 150 g plant-based yoghurt
- 100 ml organic extra virgin olive oil
- 6 tbsp golden syrup
- 50 g organic flaked almonds
Instructions
- In a large mixing bowl, add the vanilla extract, yoghurt, vegetable oil and golden syrup and whisk well.
- Next, sift the ground almonds, flour, baking powder, bicarb and salt.
- Add to the mixing bowl and gently fold in.
- Now add the blueberries and continue to fold the mixture.
- Spoon the mixture into 12 muffin cases and bake at 200c.
- After 5 minutes, remove the muffins and sprinkle with the flaked almonds.
- Return to the oven and bake for a further 12 minutes or until completely cooked through.
- Allow to cool and serve.
Comments & Ratings
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The yoghurt and oil make these so moist. Loved them.