Blueberry and Walnut muffins

image[1]
The weather here in Christchurch has been playing up lately (to say the least) and my favourite clothing stores are already stocking coats, jackets and everything in long-form: sleeves, pants, socks etc. So for my Sunday baking I thought it appropriate to use blueberries one last time. You know, before they all disappear from our supermarket shelves and I need to flavour everything with pumpkin – which isn’t necessarily a bad thing but yeah. I think it goes without saying that they’re delicious but they’re also naturally free from gluten, refined sugar and dairy. Meaning they’re the ideal healthy treat for morning/afternoon tea or whenever you feel like a muffin-break minus the excessive sugar/calories.

the creamy top of a can of coconut cream 
3 free range eggs
1/4 cup oil (i used coconut)
1/4 cup honey or maple syrup
1 cup wholemeal flour (use rice flour if GF)
1 1/2 cup almond meal 
1 tsp baking soda
1 tbsp apple cider vinegar
1 cup fresh blueberries 
1/2 cup raw walnuts 

Preheat oven to 160C

Place all ingredients except blueberries and walnuts in a food processor and whizz until combined

Turn your food processor off if wanting to avoid unnecessary accidents and using a spoon carefully mix in the blueberries and walnuts

Divide batter between a greased muffin tray

Bake for about 20-25 minutes.

Let cool before nomnom

Serve with a cuppa of your fave hot beve and take some time out! It’s Sunday for crying out loud.

 

3 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s