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Blueberry Buckwheat Muffins

Nov 28, 2020
These muffins are great for breakfast or a snack, and are also low-histamine friendly!
 
INGREDIENTS
  • ½ cup coconut oil, melted
  • ½ apple sauce
  • 3/4 cup coconut cream
  • 1 tsp vanilla
  • ½ cup raw honey, adjust to taste
  • 2 cups buckwheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp xanthum gum
  • 200 g blueberries, fresh or frozen
 
INSTRUCTIONS
  • Preheat the oven to 180c. Grease muffin tin (12 muffin tin or 24 mini muffin tin).
  • In large bowl, whisk together the melted coconut oil, apple sauce, coconut cream, vanilla and honey.
  • Add to the bowl, buckwheat flour, baking powder, baking soda, ginger, salt and xanthum gum. Mix well.
  • Fold through the blueberries.
  • Spoon the mixture in to the muffin tray, filling each around 3/4 full.
  • Bake for 15-20 minutes, until lightly golden and springing back to the touch. To double check, stick with a toothpick and it should come out clean if cooked.
  • Allow to cool on a wire cooling rack before serving.

 


This recipe is approved for our following Healing Diets:

- Low-Histamine Diet

- Adrenal Healing Nutrition Plan (post 2-Week Blood Sugar Reset)

- Low Hydrogen-Sulphide

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free 

- Vegan

 

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner

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