Blueberry Muffins

Blueberry Muffins

Blutzucker: HighPortionen: 12Zubereitungszeit: 30minMahlzeit: Snack
Mikronährstoffe:IronFolate

Makronährstoffe pro 100g

Energy
313kcal
Sugar
15g
Fat
15g
Fiber
2g
Sat fat
11g
Protein
5g
Carbs
40g
Sodium
20mg

Zutaten

- 300g / 10.58oz Self-raising wholemeal flour
- 1/2 tsp Ground cinnamon
- 120g / 4.23oz Coconut sugar
- 250ml / 8.45fl oz Plant milk
- 125ml / 4.23fl oz Melted coconut oil
- 120g / 4.23oz Frozen blueberries
- 1 tbsp Flaxseed meal

Zubereitung

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine 300g / 10.58oz self-raising wholemeal flour, 1/2 tsp ground cinnamon, and 120g / 4.23oz coconut sugar.
3. Add 250ml / 8.45fl oz plant milk and stir to combine.
4. Pour in 125ml / 4.23fl oz melted coconut oil and combine further.
5. Add 120g / 4.23oz frozen blueberries and fold gently into the dough.
6. Spoon the batter into muffin cases, filling each about halfway.
7. Bake for 25 minutes until lightly golden.
8. Remove from the oven and transfer to a wire rack to cool.

Mikronährstoffe % des Tagesbedarfs

Iron
13% of RDI
Magnesium
10% of RDI
Vitamin C
4% of RDI
Omega 3
1% of RDI
Vitamin A
1% of RDI
Calcium
3% of RDI
Folate
24% of RDI

Gut zu wissen

You can swap the blueberries for other berries or top with chocolate chips, chopped nuts, and seeds. For a gluten-free version, use buckwheat flour and add 2 teaspoons of baking powder.

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