Tasty Pumpkin Blueberry Muffins for Breakfast
Ingredients
- 122g pumpkin puree
- 100g spelt flour (any flour except for coconut or almond)
- 30g vanilla soy isolate
- 50g coconut sugar
- A small punnet of blueberries
- 115ml almond milk
- 1/2 cup water
- some baking powder
- salt
- cinnamon
- squeeze of lemon
Preparation
Blend all ingredients in a blender.
Place in the oven and bake for 20-25 minutes.
Serve and enjoy.
