Breakfast/ Recipes

Gluten-free blueberry breakfast muffin

Gluten-free blueberry muffin breakfast / Sandra Ludes

Blueberry breakfast muffin. A gluten-free and healthy "To Go" breakfast with integrated fresh and natural jam. ?? Full of vitamins, antioxidants and minerals. Gluten-free because it is made from wholemeal rice and buckwheat flour. Easy to prepare as always. And: totally delicious! Hach! ?

Gluten-free blueberry breakfast muffin

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breakfast, snack
By Sandra Ludes Serves: 15 Muffin
Prep Time: 10 minutes Cooking Time: 45 minutes

Ingredients

  • 200 g rice flour
  • 200 g buckwheat flour
  • 1 tablespoon cinnamon
  • 520 ml almond milk
  • 300 ml maple syrup
  • 130 g ground almonds
  • 600 g blueberries
  • Coconut oil for greasing
  • Muffin tin

Instructions

1

Preheat the oven to 180 degrees top and bottom heat.

2

Grease the muffin tin with the coconut oil. Also the upper edge of the troughs so that they can be easily removed later.

3

Mix all other ingredients with a hand mixer or in a blender to a dough.

4

Add the blueberries with a spoon so that they are well distributed in the dough. Now spread the dough with a tablespoon on the muffin wells and bake in the oven for 45 minutes.

5

Turn the muffins out of the mould by holding them "upside down" directly over a kitchen shelf. They should now fall out easily.

6

Leave to cool on a grid or plate and then pour directly into an airtight container.

7

Et voilá: the breakfast/ snack with integrated fresh jam and lots of vitamins, antioxidants and minerals 😉

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