Gluten Free Blueberry Muffins

This recipe was created by Bek from IgniteHer Nutrition. They are gluten free, oat free, refined sugar free and can be made dairy free!

Ingredients (makes 10–12 muffins)

• 1 ½ cups gluten free porridge

• 1 cup gluten-free self-raising flour 

• ½ cup almond meal

• ½ tsp baking soda

• ½ tsp cinnamon

• Pinch of salt

• 2 tbsp hemp seeds

• 2 large eggs

• ½ cup olive oil or melted butter

• ½ cup maple syrup or honey

• 1 tsp vanilla extract

• ¾ cup milk (dairy or non dairy)

• 1 ½ cups fresh or frozen blueberries (tossed in 1 tsp GF flour to stop sinking)

Method

1. Preheat oven to 180°C (160°C fan forced). Grease muffin tray with oil or butter.

2. In a large bowl, mix porridge, flour, almond meal, baking soda, cinnamon, salt, and hemp seeds.

3. In another bowl, whisk eggs, oil, maple syrup, vanilla, and milk.

4. Pour wet into dry ingredients. Stir gently until just combined.

5. Fold in the blueberries.

6. Spoon into muffin cases (about ¾ full).

7. Bake 18–22 minutes, until golden and a skewer comes out clean.

8. Cool in tray 5 minutes, then transfer to a wire rack.