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Gluten Free, Vegan Blueberry Muffins

Light and packed with flavour these healthy muffins are super simple to make and ideal for a healthy sweet treat. Use fresh or frozen berries according to the season or what is available.

Gluten Free, Vegan Blueberry Muffins

Overview

Makes 8-10 Muffins

Preparation time: 15 minutes

Cooking time: 25-30 minutes

 

What’s Good About Them?

Packed with antioxidants blueberries are the perfect brain boosting fruit. Low in sugars, rich in fibre too they help protect the body from oxidative stress. Keep the sugar low in these muffins using a combination of stewed apple and xylitol.

Did You Know?

Swap the blueberries for chopped or grated apple or raspberries. Use a jar of stewed apple or baby apple puree for speed.

Ingredients

250g gluten free self raising flour

30g desiccated coconut

1tsp baking powder

1tsp bicarbonate of soda

60g xylitol

200ml coconut milk

75g coconut oil, softened or dairy free spread

2tsp vanilla extract

100g stewed apple

120g fresh blueberries

 

Flaked coconut to top the muffins

 

Instructions

 

  1. Preheat the oven to 180C, Gas mark 4. Lightly grease a muffin tin or line with paper cases.
  2. Place all the dry ingredients in a bowl or food processor and mix to combine. Beat together the softened oil or spread with the coconut milk, vanilla and apple. Pour the mixture into the dry ingredients and beat to form a thick smooth batter. Stir in the blueberries.
  3. Spoon the mixture into muffin cases then sprinkle the tops with a little flaked coconut.
  4. Bake in the oven for 25-30 minutes until golden and cooked through.
  5. Allow the muffins to rest in the muffin tin to cool before removing.
  6. Best eaten on the day they are made. Store in an airtight container for 1-2 days.

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