Snack
Gluten Free Apple Blueberry Muffins
We give you the choice to use brown sugar or honey to sweeten these muffins. The sugar versions are sweeter and more in line with how sweet you'd expect muffins to be. The honey version has a nutter taste, from the buckwheat, and is much less sweet. We've assumed most people will make these muffins with sugar, so have based our nutrition panel on this version. You also can substitute the margarine spread in the recipe with butter however this will mean the recipe is no longer low fat or low in saturated fat.The bottom line is that these are relatively healthy muffins, so expect a healthy taste.
12
Serves
145
Calories
5.6g
Protein
92g
Serving Size
Protein 6gCarbs 23gFat 2gper serve
Ingredients
- 1/2 cup organic buckwheat flour
- 1/2 almond meal
- 1 tsp. baking powder
- 1 tsp. baking soda
- 30g butter, unsalted
- 1 cup low fat milk
- 1 egg
- 1 tsp. vanilla essence or vanilla paste
- 1/2 apple, peeled and cut into chunks
- 2 tbsp. castor sugar or honey
- 1 tsp. cinnamon
- 24 frozen or fresh blueberries
- 1/2 cup low fat natural yoghurt
Keep cooking
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