Gluten-Free Low Carb Blueberry, Banana & Coco...

These wholesome, gradual releasing, low carb muffins are my children’ favourites and take advantage of good breakfast or mid afternoon snack for them.

Makes 12 muffins

I’ve to say I really like the cup measurement, the American approach, however I’ve included various measurements under too.

Components:

• 2 1/4 cups (225 g) licensed gluten-free oat flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 medium ripe bananas, chopped
• 1/2 cup (114 g) Greek yogurt/ dairy-free various
• 2 eggs, overwhelmed
• 1/2 cup (80 g) coconut palm sugar (we like Biona)
• 1/2 cup dessicated coconut
• 1 cup blueberries-fresh or frozen

Directions:

• Preheat your oven to 350°F. Put together 12 muffin circumstances.

• In a blender/meals processor or whisk by hand the dry with the moist components. I like so as to add the entire blueberries final, fastidiously stirring them in so that they don’t lose their form.

• Bake the muffins for approx 18 minutes, testing them with skewer to test they’re baked all through. The Greek yoghurt ensures they’re mild and fluffy.

• Take away from the oven and go away to chill earlier than serving.

Let me know when you attempt them.

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