Here's a new take on an all time favourite - a light version of blissfully delicious muffins, bursting with fresh blueberries. Curb your muffin cravings with this quick and easy recipe.
Bonus: Superfoods' Superstar! This cute little fruit is an antioxidant powerhouse.
5 tablespoons coconut oil, liquid
2 cups (220 g) self-raising flour
1 cup (110 g) wholemeal flour
2 teaspoons baking powder
zest of ½ lemon, grated
150 g coconut sugar (or other brown sugar)
1 small very ripe banana, mashed
1 large egg
300 ml buttermilk
2 cups fresh blueberries
12-hole muffin tin or paper/silicon cases
Preheat oven to 200'C (400'F).
Mix together flour, baking powder, lemon zest and sugar.
Stir the sugar and instant coffee into the cooled chocolate, add vanilla extract and buttermilk.
In a separate bowl beat the egg, stir in mashed banana, buttermilk and coconut oil. Stir the mixture into the flour mix. Again, stir lightly using a wooden spoon, leaving small lumps, don't overmix.
Gently toss in the blueberries, stir avoiding too much crushing.
Spoon the mixture into the tin or muffin cases, filling them close to the top.
Bake for 20-25 minutes until risen and golden brown.
36 g carbohydrate / of which 16g sugar
6 g fat
5 g protein
5 g fibre
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