ROZ PURCELL’S BLUEBERRY MUFFINS

After receiving a letter home from James school last week about nut allergies I had a lot of mums looking for safe birthday treats that are nut free for schools so this week Roz Purcell from Natural Born Feeder solves the problem with these delicious Blueberry Muffins! I’m delighted to introduce Roz to Tasty Thursdays and once a month she will be contributing to ‘Be Complete’….

Muffins are a great a lunch box snack! This recipe is gluten free, dairy and nut free!

I love using buckwheat. It’s my new superfood grain. I use it in salads and baking as it’s so versatile.

Don’t be afraid to substitute the blueberries for any other favourite combos like raspberry and apple etc.

I know the ingredients list looks long but don’t let that put you off! The muffins are really simple to make and don’t take up too much time!

Blueberry Muffins 

Ingredients
*makes 12 muffins

• 1 .1/2 cups buckwheat four
• 1/2 cup rice flour
• 1 tsp cinnamon
• 2 tsp glutenfree baking powder
• 1 tbsp vanilla powder
• 2 ripe bananas
• 1/2 cup hemp seeds

1 cup coconut sugar

• 5 tbsp coconut oil
• 150ml water
• 2 pinches of salt
• 250 g/ 1.1/2 cups blueberries- frozen or fresh

Method

1. Preheat oven to 175ºC
2. Mix all ingredients except the blueberries. Once blended, fold in the blueberries.
3. Place in muffin moulds.
4. Bake for 25 minutes.

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What type of recipes would you like to see on Be Complete?