Gluten Free, Lactose Free, No Added Sugar.
When I feel tired and below baseline I often feel the urge to comfort eat. Comfort eating is never a great thing but we all need sense of indulgence from time to time, I just do my best to make sure that I limit the damage. These delicious muffins are as good as you can get, whilst still being a treat! And they are so easy to make they can even be done on a low energy day (for me). The combination of flours I use are to keep the GI as low as possible.
- Ingredients (for 10 small muffins)
- 1 mashed banana
- 50ml melted coconut oil (or other vegetable oil)
- 1 large egg
- 100ml soya milk (or other non-dairy milk)
- 20g truvia (could use a tablespoon or 2 of maple syrup instead if you can tolerate it)
- 25g ground almonds
- 75g coconut flour
- 75g wholewheat buckwheat flour*
- 100g blueberries
2. Combine the mashed banana with the melted coconut oil. Then whisk in the soya milk and egg.
3. Add all dry ingredient (not the blueberries yet) and combine.
4. Stir in the blueberries
5. Spoon into a greased muffin tin and bake for about 25 minutes at 180 degrees C
Eat warm and they are deliciously moist! I hope they will cheer you up on a low day like they do me!
*The buckwheat flour I use isn’t guaranteed gluten free because of cross pollination issues from neighbouring farms so shouldn’t be used if you are diagnosed ceoliac, but I find it more tolerable than many highly processed, higher GI gluten free flours.
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