So delicious & Gluten-free
What you need for 12 muffins:
– 150 gr Almond flour
– 125 gr Coconut flour
– 125 gr Chickpea flour (or you can use buckwheat flour)
– 150 gr Sunflower oil
– 150 gr Cane sugar
– 1 tablespoon bakingpowder
– 3 tablespoons of Maple syrup
– a cup of blueberries
– 2 tablespoons of Greek yoghurt
– 2 eggs
Preheat oven to 180°C. Combine Almond flour, coconut flour, chickpea flour and baking powder
with cane sugar, eggs, sunflower oil and maple syrup.
Mix blueberries with the Greek yoghurt and add it to the mixture. Stir everything with a spoon until combined.
Put the mixture into a muffin tin. Bake in oven for 40 min or until golden. remove from oven and let cool.
3 tablespoons of cream cheese or Greek yoghurt
1 table spoon of cane sugar
1 tablespoon of lemon juice
stir together and put in fridge while muffins are in oven.
When muffins have cooled completely cover them with glazing and serve.