‘ These blueberry muffins are made with a mix of pumpkin and coconut flour and brushed with warm maple syrup. They are also lactose free. The pumpkin flour gives them an orangy colour and crumbly and light texture. Do not overmix, that is the secret, just fold in using a large metal spoon until barely mixed and definitely no electric mixers.’
You will need:
200g pumpkin flour
100g coconut flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon cornflour
a pinch of cinnamon
1 vanilla pod
a pinch of freshly grated nutmeg
a pinch of salt
equivalent of 100g stevia
2 tablespoons Olive Oil
50ml coconut milk
1 tablespoon apple organic vinegar
Preheat oven to 160C.
Sift the pumpkin flour, the cornflour, bicarbonate of soda and baking powder into a large bowl. Add the salt, vanilla, cinnamon, nutmeg, salt and stevia. Mix well.
In a separate bowl, use a hand held blender to beat the eggs, olive oil, coconut milk, apple and apple organic vinegar. Blend until the mixture is smooth.
Prepare a muffin tin with muffin cases. Use a large metal spoon to quickly and gently fold in the liquids into the dry ingredients. Do not overmix. Then add half the blueberries.
Pour the batter into the muffin cases. Do not fill it to the top to allow room to rise. Put into a hot oven to bake immediately after topping each muffin with some more blackberries.
Bake at 160C for 25 minutes. Remove from oven and before they cool down brush lightly with some organic maple syrup.