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Blueberry & Almond Buckwheat Muffins

Gluten-free, vegan, and packed with creamy Forty Thieves Almond Butter, these muffins are the perfect energy-boosting treat.

Prep

15

Cook

30

Serves

12
Recipe by:

Paula O’Neill

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INGREDIENTS:

1 1/3 cup buckwheat flour
1 cup almond flour
1/2 tsp baking soda
1 tsp baking powder
3/4 cup coconut sugar
1/2 tsp cinnamon
1 1/4 plant milk (at room temperature)
1 tsp apple cider vinegar
1/4 Forty Thieves Almond Butter
3 tbsp melted coconut oil
1 1/2 frozen blueberries

METHOD:

  1. Preheat your oven to 180°C and line or lightly grease a muffin tray.
  2. In a small bowl or jug, combine the plant milk with the apple cider vinegar. Set aside for 10 minutes to create a vegan buttermilk.
  3. In a large bowl, whisk together all the dry ingredients: buckwheat flour, almond flour, baking soda, baking powder, coconut sugar, and cinnamon.
  4. In a separate bowl, mix the almond butter with the melted coconut oil until smooth. Pour in the buttermilk mixture and stir to combine.
  5. Add the wet mixture to the bowl of dry ingredients. Stir until you have a smooth, even batter.
  6. Fold in the frozen blueberries gently. Spoon the batter evenly into the muffin tray.
  7. Bake for 30–35 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.

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