Gluten Free Blueberry Muffins with Teff
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon baking soda
- pinch of fine sea salt
- 1/2 cup teff flour
- 2 tablespoons coconut oil
- juice of half a lemon
- zest of one lemon
- 1/2 cup buckwheat flour
- 1/2 cup coconut fine desiccated
- 1 cup coconut milk (i used tinned as it is far creamier)
- 200 g stewed apples (about a cup)
- 90 g medjool dates pitted (about a heaped 1/3 cup)
- 1 heaped cup blueberries
- extra blueberries
- sprinkle of coconut sugar
- Carbohydrate 173.049392936772 g
- Cholesterol 30.503125 mg
- Fat 22.0372062558701 g
- Fiber 23.8510045923055 g
- Protein 29.5901356354474 g
- Saturated Fat 11.777037501282 g
- Serving Size 1 1 Serving (300g)
- Sodium 107.501886498593 mg
- Sugar 149.198388344466 g
- Trans Fat 2.21921875099414 g
- Calories 942 calories
Pre-heat the oven at 180°C (356°F).Lightly coat the interior of 8 muffin moulds with coconut oil for easy removal once baked, or line with a paper muffin case/baking paper.Mix all dry ingredients together in a large bowl.In a blender, whiz all wet ingredients till smooth then pour over the dry ingredients, mix with a spatula to combine.Fold through the blueberries (if frozen, thaw first) and lemon zest.Spoon into muffin moulds – right to the very top, then press in three or four small blueberries into each.Bake (force fan) for up to 20 minutes, or until a skewer comes out clean. Once cooked, let sit in the muffin tin for 10-15 minutes before turning out onto a wire rack. Serve once cooled, perhaps with a sprinkle of coconut sugar over the top.
