Blueberry Buckwheat Muffins
Nov 28, 2020These 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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