Gluten-Free Blueberry Buckwheat Muffins | Izy Hossack | Wild Dish

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose gluten-free flour

Oat flour is often less expensive and still gluten-free.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is a cost-effective sweetener.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Vegetable oil is a common and cheaper substitute.

Peel the banana and mash it on a plate until smooth.

Add the mashed banana to a bowl and crack in an egg, mixing them together.

Add 2 tablespoons of melted coconut oil to the banana and egg mixture and mix well.

Add a pinch of salt to the liquid ingredients and mix again.

Pour in 60 ml of almond milk and 1 teaspoon of almond extract, then mix until combined.

Add buckwheat flour to the mixture and stir until combined.

Mix in 50 g of ground almonds and 1 teaspoon of baking powder until well incorporated.

Fold in 140 g of frozen blueberries gently to avoid breaking them apart.

Line a muffin pan with paper liners and fill each cup about 2/3 full with the batter.

For the crumble topping, chop a handful of almonds into chunky pieces and mix with 3 tablespoons of ground almonds and melted coconut oil.

Sprinkle the crumble mixture over the muffins before baking.

Preheat the oven to 180°C (350°F) and bake the muffins for about 20 minutes.

Check if the muffins are done by poking them; if they spring back, they are ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens