Blueberry Lupin Breakfast Muffins - Gluten Free
Share by Email
Share on Facebook
Share Recipe
Ingredients
- 185 g Lupin Flakes
- 200 g Self raising gluten free flour
- 30 g Almond meal
- 110 g brown sugar
- 1.5 g stevia
- 5 g cinnamon
- 9 g baking powder
- 2.5 g bicarbonate of soda
- 1 whole egg lightly whisked
- 5 ml vanilla extract
- 310 ml skim milk
- 200 g yoghurt
- 30 g olive oil
- 250 g blueberries
Instructions
- Preheat oven to 175°C.
- Blend the all the dry ingredients in a large mixing bowl.
- In a separate bowl mix the egg, vanilla, milk, olive oil and yoghurt and whisk gently to combine.
- Pour the wet mix into the dry ingredients and gently fold in until just combined, then add blueberries and fold in further.
- Spoon mixture into a 12 serve muffin tray lined with paper muffin cups.
- Sprinkle each muffin with a little brown sugar and bake for approximately 25-30 minutes, muffins are ready when a skewer comes out clean.
Nutrition
Calories: 201kcalCarbohydrates: 29gProtein: 11gFat: 3gSaturated Fat: 1gSodium: 214mgFiber: 7gSugar: 14g
