Apple and Blueberry Muffins
Ingredients
- 1/3 cup coconut oil, melted and cooled
- 3/4 cup almond milk
- 1 tsp vanilla extract
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 1/2 cup coconut sugar
- 1 cup spelt flour
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1 apple, peeled, cored and grated
- 1 cup blueberries
Preparation
Preheat the oven to 180C and prepare a 12 cup muffin tray.
Whisk the coconut oil, milk, vanilla, flax eggs and sugar together in a large bowl. Sift together the flours and baking powder in another large bowl.
Pour the wet ingredients over the dry ones and gently stir. Fold in the grated apple and two-thirds of the blueberries, and fill the paper cases by two-thirds.
Press in the remaining blueberries and bake for 25 minutes or until risen and golden.
Leave to cool slightly before turning out of the muffin tray.
Tips
Blueberries are perfect for throwing into muffins. My kids love them, and, unknown to them, they are little powerhouses of vitamins. Also, if you squash them a little as you add them to the mixture, you will find they bleed, sending beautiful purple ripples through the finished muffins.
