A healthy breakfast muffin...
They are perfect for a weekend brunch, lunch or afternoon tea and any leftovers make a great weekday breakfast on the go. Enjoy!
Makes: 12
Prep time: 15 minutes Cook time: 20 minutes
200g stewed apple (see note below)
80g coconut oil, melted
80g coconut sugar
1 egg
1/2 tsp vanilla powder/essence
1/2 tsp cinnamon powder
100g buckwheat flour
100g brown rice flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp hot water
1 Tbsp apple cider vinegar
1 cup blueberries, fresh or frozen
Preheat the oven to 180ºC and lightly grease a 12 hole non-stick muffin tray.
Combine melted coconut oil, sugar, apple, egg, vanilla powder and cinnamon in a large mixing bowl and beat with a hand held beater until just combined. Sieve the buckwheat flour, brown rice flour and baking powder into the mixture and stir to combine. In a separate small bowl combine the baking soda, hot water and cider vinegar – it will fizz up, so stir it briefly before adding to the mixture and stir well to combine. Lastly add the blueberries – if using frozen there is no need to defrost first.
Drop spoonfuls of mixture into the muffin tray until all holes are filled evenly. Place in the centre of the preheated oven and bake for approximately 20minutes, until muffins are nicely risen and a knife inserted into the centre of a muffin comes out clean.
Leave the muffins to cool on a wire rack before carefully running a knife around the edges to release. Store in an air-tight container once cold. These will keep a couple of days, however they taste the best when eaten fresh on the day of baking.
Source: https://www.swoonfood.com/blueberry-apple-buckwheat-muffins/
