Gluten free blueberry muffins. These lactose free muffins are very filling and can also perfectly be eaten as breakfast, perfect when you are on the way.
It is Friday again, I can’t believe how fast the working weeks go by, I have already worked 3 weeks since our Holiday. I actually would fancy another vacation, but that is not the case very soon. First my colleagues have Holiday because of the Summer Holiday of the schools. I might take an extra week off in September.
The weekends are quite full at the moment and I don’t like it at all, I prefer rest in the weekend. I prefer to be at home and do my own thing and have fun with Jens and Leyla. But sometimes other obligations come together and that results in busy weekends with not enough time to bake and relax from the working week. This week we do have a relaxed weekend. Tomorrow I will have lunch with a friend and I am looking forward to it already, I don’t have any other obligations and I love it.
If you also don’t have obligations and feel like baking, these muffins are perfect! They are really easy to make and super delicious as a snack or breakfast.
Preparation time: 10 minutes
Baking time: 20 minutes
Amount: 10 muffins
- 2 Mixing bowls
- Muffin molds
- Muffin tray
- 150 grams buckwheat flakes
- 150 grams gluten free oat flakes
- 5 grams baking soda
- 50 grams coconut oil
- 250 milliliters coconut milk
- 2 eggs
- 90 grams blueberries
How to make it?
Preheat the oven on 200 degrees Celsius (372 Fahrenheit). Put the buckwheat- and oat flakes in a mixing bowl and add the baking soda. You can optionally also only use oat- or buckwheat flakes instead of the combination.
Mix these dry ingredients with a spatula.
Put the coconut oil in a small pan and melt slowly on low heat fire. Make sure it does not boil.
In the meantime you can put the coconut milk and eggs in a different mixing bowl.
When the coconut oil has melted you can add it to this mixing bowl. Mix these wet ingredients with a spatula.
When you have mixed the wet and the dry ingredients seperately you can combine them in one mixing bowl.
Mix into a whole with a spatula. It will be a bit tough, because it must become a firm mixture. Make sure it becomes a nice whole batter.
Carefully mix the blueberries through and make sure they are well divided.
Put one table spoon of batter in a muffin mold. You can make them quite high, because they don’t rise a lot. Continue until you are out of batter.
Bake them for 20 minutes in a preheated oven.
Let them cool down a bit and you can enjoy these healthy muffins!
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