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Blueberry & Courgette Muffins

These make a great breakfast on the go, or the perfect afternoon treat with a cup of herbal tea.

Number of servings: 12




90g ground almonds
70g rice flour
200g buckwheat flour
1 tsp bicarbonate of soda
½ tsp baking powder
¼ tsp Himalayan salt
2 eggs
250ml brown rice milk
80ml coconut oil melted
100ml agave
1 tsp vanilla essence
1 courgette, grated
120g blueberries
    1. Pre-heat the oven to 180°C
    2. In a bowl, put the ground almonds, rice flour, buckwheat flour, bicarbonate of soda, baking powder and Himalayan salt and mix together.
    3. In a separate bowl, whisk the eggs and add the brown rice milk then whisk in the melted coconut oil, agave, vanilla essence and mix together until combined, then mix in the grated courgette and blueberries.
    4. Next, pour in the wet ingredients into the mixed dry flours and mix until combined.
    5. Put muffin cases into the tin and spoon in the mixture almost to the tops of the muffin cases.
    6. Put into the oven and bake for 20 minutes or until the skewer comes out clean. Leave to cool in the muffin tin and then transfer to a wire rack and leave to cool completely before eating.

    Shop your Muffins in the Marketplace;

    Dove's Farm Baking Powder   Suma Ground Almonds   Jax Coconut Oil


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    sadly there is a no-nut policy at school…. is there anything simple I can replace the almond flour with? thank you

    Jul 18, 2016


    These are not vegan, how do I make them vegan? I have yet to find a way to make good vegan cakes? There is also a lot of agave syrup can I cut back on that with this recipe?
    They look so good.

    Jul 16, 2016


    This looks delicious. Will give it a try !.x

    Feb 06, 2016


    I’m allergic to buckwheat, could I use rice flour as the remainder?

    Sep 17, 2015

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