| gluten-free |
Recipe by: Lena from https://lenas-glutenfrei.de/
Ingredients for 12 gluten-free blueberry muffins
Makes 12 muffins
- 240g Ruut cassava flour
- 80g gluten-free oat flour
- 13g psyllium husk powder
- 65g sugar
- 2.5 tsp baking powder
- 1 pinch of salt
- 2 eggs, size L
- 1 banana
- 160g coconut or olive oil
- 150 ml plant-based milk, e.g. almond milk
- 180-200 g blueberries
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
£20.00 GBP
Regular price
Sale price
£20.00 GBP
Unit price
per
How to bake low-sugar blueberry muffins in 5 steps
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- Preheat the oven to 180 °C and line a muffin tin with 12 paper cases.
- Mix the cassava flour, oat flour, psyllium husk powder, sugar, baking powder and salt in a bowl.
- Mash the banana and set aside. Mix the oil, eggs and almond milk, then add them to the dry ingredients together with the banana and stir well until a batter forms. Finally, wash the blueberries and carefully fold them into the batter.
- Divide the batter evenly between the muffin cases and bake in the preheated oven at 180 degrees, top and bottom heat, for 30-35 minutes.
- Leave to cool briefly in the tin, then place the muffins individually on a wire rack and leave to cool completely.
ideal for gluten-free baking
Substitute for gluten (high binding capacity)
rich in valuable fiber
p..
Regular price
£12.00 GBP
Regular price
Sale price
£12.00 GBP
Unit price
per
