I love this recipe. One of my boys reacts to eggs and as we are gluten free I needed to come up with options everyone could enjoy. This is a wonderful moist muffin thanks to the addition of CO YO coconut yogurt. I tend to use frozen berries as they keep their texture better during cooking but fresh berries are just as nice.
Difficulty – Easy
Time – 15 minutes preparation, 20-25 minutes cooking time
Serves – 6-8 muffins
Blueberries are naturally sweet and packed with goodness. Packed with vitamin C and antioxidants they are great for supporting the immune system. The antioxidants in blueberries have been shown to protect LDL lipoproteins (the “bad” cholesterol) from oxidative damage, which can increase your risk of heart disease. The antioxidants in blueberries also appear to have benefits for the brain, helping to improve brain function and delaying age-related decline.They contain plenty of soluble fibre to support digestive health and balance blood sugar levels.
Replace the blueberries with 60g dried cherries or berries if wished. You could also add other frozen fruit such as chopped mango or pineapple. There are lots of ways you can replace eggs in recipes – adding flaxseed or chia seed with a little liquid is a great option. Alternatively try a little mashed banana or prune puree or psyllium husks. For other vegan recipes try my chocolate vanilla swirl cheesecake or a selection of our vegan ice cream recipes
130g gluten free flour
25g coconut flour
1 tsp baking powder
1tsp bicarbonate of soda
1/4 tsp salt
1/2 tsp cinnamon
60g xylitol
40ml almond milk
1 Tbsp ground flaxseed or chia seed or pyslium husks
100g CO YO berry yogurt
1 tsp lemon juice
1 tsp vanilla extract
2 tbsp coconut oil
80g frozen or fresh blueberries
50g dairy free, sugar free chocolate chips
Calories per muffin 255kcal, Protein 4.1g, Carbohydrates 35.8g, sugars 7.1g, Fat 12g, saturates 8.8g
