These muffins are best served straight out of the oven – however be warned you will need willpower to stop at just one!
330ml Almond Milk
300ml Maple Syrup
120g Ground Almonds
400g Brown Rice Flour
1 tablespoon Ground Cinnamon
Coconut Oil - for greasing
This recipe is so simple – before you start preheat the oven to 180°c (fan 160°c) and grease your muffin tray with coconut oil.
Simply mix together the ground almonds, maple syrup, almond milk, the brown rice and cinnamon until smooth then add the blueberries to the mixture. I love blueberries especially in this recipe so for me it's more is better however feel free to experiment with how many you like. If you find that the blueberries do not spread evenly in the muffins don't worry just pop a couple in the top of the muffin before you put it in the oven.
These muffins take around 40 minutes to cook - ready when the tops of the muffins begin to turn golden brown. The perfect idea for a healthy snack or even a quick breakfast - hope you enjoy these as much as I do!