Made with a blend largely comprised of nutrient dense Buckwheat flour and Bibba fruit sweetener – our muffins are a fibre punch to say the least. Muffins need to be eaten in around 2 days (sugar is an amazing preservative and without it and all the other additives, food simply doesn’t last long. Period). However the muffins freeze & reheat well (they take about 8 – 10 mins in a pre-warmed oven).

Made with a blend largely comprised of nutrient dense Buckwheat flour and Bibba fruit sweetener – our muffins are a fibre punch to say the least. Muffins need to be eaten in around 2 days (sugar is an amazing preservative and without it and all the other additives, food simply doesn’t last long. Period). However the muffins freeze & reheat well (they take about 8 – 10 mins in a pre-warmed oven).

blueberry & vanilla muffins

*Gluten free, dairy free, refined sugar free.

DRY INGREDIENTS
1 ¼ cups Buckwheat Flour
1 ¼ cups Rice Flour
1 tbsp. Baking Powder approx. 125g Blueberries (from Compote, juice reserved)
Pinch of salt

WET INGREDIENTS
1 ¾ cups Bibba fruit sweetener
½ cup Blueberry Juice (from compote)
100ml light olive oil
2 eggs
¼ cup dairy free milk (we recommend unsweetened almond, oat or rice dependent on your preference or intolerances)
1 tbsp. vanilla extract
¼ tsp. Bicarb soda

Whisk flours with baking powder and salt until well combined. Whizz, blend or stick mix sweetener, juice, oil, eggs, milk, vanilla and bicarb soda until well combined. Fold wet ingredients through dry ingredients until just combined. Gently stir reserved blueberries through batter until evenly distributed.

Either grease a 12 hole muffin pan or use patty cases. Decorate the finished muffins with a blueberry before placing in an oven preheated to 180 degrees Celsius.

Cook for 15mins before turning to cook for a further 5 – 7mins. Again remember all ovens behave a little differently so watch yours for the first batch of these goodies. You may need to turn it down a little or cook for a shorter time.