Blueberry & Courgette Muffins


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

Tash x






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.
No Comment

Leave a Reply