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Mixed Berry Buckwheat Muffins

I’m currently loving this as an afternoon snack for my boys with a dollop of coyo, or even as a gab and go brekky option for hubby & myself. I’ve used buckwheat flour rather than almond meal or a gluten-free wheat based flour. I wanted something I could pack in my toddler’s lunchbox for daycare that’s allergy free and nice & easy for his tummy to digest.

Ingredients

Wet Ingredients

  • 1 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 cup coconut oil

Dry Ingredients

  • 1 1/2 cups buckwheat flour
  • 2 tbsp arrowroot flour or tapioca flour
  • 3 tbsp coconut flour
  • 1/2 cup shredded coconut
  • 2 tsp baking powder

Add Ins

  • 1/2 cup mixed fresh or frozen blueberries

Method 1

  • Preheat oven to 180 degrees and line a muffin tin with muffin cases
  • Combine all ingredients together (minus the berries) and mix on a low speed
  • Stir through the berries very slowly and carefully

Method 2

  • If you prefer using a clean dry bowl, combine all wet ingredients together then in a separate clean dry bowl combine all the dry ingredients together
  • Mix the two bowls of ingredients together slowly until well combine then add the berries and slowly stir in
  • Pop in the oven for 20-25 minutes or until golden brown on top

These will refrigerate for up to a week and freeze well in an airtight container for up to 3 months. Make sure you tag @katiedickensonline if you make these delish muffins!

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