These healthy blueberry muffins are gluten free and low in sugar. In fact they contain no refined sugar and only a little coconut sugar along with banana to sweeten them. I use yoghurt (you can use dairy free) or milk kefir in the recipe to give the muffins a wonderful rise. The result is the most amazing moist gluten free muffins you’ve ever tasted.
200gplain, unflavoured yoghurt - (can be dairy free) OR 130g milk kefir
60goats - make sure they're gluten free. If you don't tolerate them then replace with the same quantity of gluten free flour
3dropsdoTerra lemon essential oil or zest of 1 lemon
125gblueberries - fresh or frozen
Instructions
Mix together the banana, flour, baking powder, oil, eggs and sugar. I use my food processor to do this.
Add the yoghurt, oats and lemon oil or zest and fold together gently or whizz together in the food processor
Finally mix the blueberries with 1 tsp of flour then fold them through the mixture (this stops the colour from bleeding into the cake)
Divide the mixture between 12 muffin cases lining a muffin baking tray. If you'd like to, sprinkle with a little granola at this stage or a few gluten free oats.
Bake in a pre-heated oven at 220 degree C/ 200 degree C fan/ Gas Mark 7 for 15 - 18 minutes