Blueberry and Hazelnut Muffins
These little muffins are great for breakfast, brunch or a snack. They use all plant based ingredients so could be used for a vegan diet and they also store well in the freezer.
Recipe & Instructions
- 200g blueberries (fresh or frozen)
- 100g desiccated coconut
- 3 tbsp coconut sugar
- 250g self raising flour
- 2tbsp flaxseed mixed with2 tbsp warm water
- 1 tbsp agave syrup
- 7 tbsp almond milk
- 5 tbsp coconut or soy yoghurt
Pre-heat the oven to 200°C/Gas Mark 6 and line a muffin tray with 9 cases.
Beat the flaxseed, agave, milk and yoghurt together and add the rest of the ingredients until just combined.
Divide the mix between the muffin cases and bake for 15 minutes until risen and golden.