Blueberry Muffins

INGREDIENTS

• 100 Gram Chickpea Flour

• 50 Gram Ground Almonds

• 25 Gram Desiccated Coconut

• 1/2 Teaspoon Bicarbonate of Soda

• 3/4 Teaspoon Baking Powder

• 1 Banana, peeled and mashed

• 120 Mililitre Almond Milk

• 1 Teaspoon Vanilla Extract

• 100 Gram Maple Syrup

• 200 Gram Blueberries

INSTRUCTIONS

1. Preheat the oven to 180C. Line muffin tin with 6 muffin cups

2. Mix the flour, ground almonds, coconut, bicarbonate of soda and baking powder together until combined.

3. Place the mashed banana in a bowl. Whisk the almond milk, vanilla extract and syrup into the banana.

4. Pour the almond milk mixture into the flour mixture and gently fold until combined.

5. Finally fold through the blueberries and carefully spoon into the muffin cups, filling them to just under 1cm from the top. Bake in the oven for 20-25 minus. Set aside to cool. These will keep in an airtight container for several days.

MAKES 6 MUFFINS