313kcal
15g
1g
2g
11g
5g
40g
20mg
- 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
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.
13% of RDI
10% of RDI
1% of RDI
1% of RDI
1% of RDI
10% of RDI
61% of RDI
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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