I can't take full credit for this recipe, I initially got the inspiration from Bianca, from Yum. Gluten Free Magazine. In case you don't know, I write for Yum on the regular, so make sure you check it out!
I've developed the recipe a little further to suit my food choices (gluten free, dairy free, refined sugar free) and have come up with this winner. Give it a go and let me know what you think.
YOU WILL NEED
1/4 cup almond milk
2 eggs beaten
1/4 cup palm sugar
150g almond meal
3 tbsp buckwheat flour
2 tbsp metled coconut oil
Handful of fresh blueberries
Preheat oven to 180 degrees Celsius.
Mix almond milk and palm sugar together in a bowl until sugar dissolves.
Add eggs and stir to combine.
Add almond meal and flour. Mix well.
Stir through coconut oil and blueberries.
Grease a 6 pan muffin tin with coconut oil and divide mixture evenly.
Bake for 15-20 minutes, until cooked through.