Gluten-Free Low Carb Blueberry, Banana & Coconut Muffins

These wholesome, gradual releasing, low carb muffins are my youngsters’ favourites and take advantage of excellent breakfast or mid afternoon snack for them.

Makes 12 muffins

I’ve to say I like the cup measurement, the American approach, however I’ve included various measurements under too.

Substances:

• 2 1/4 cups (225 g) licensed gluten-free oat flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 medium ripe bananas, chopped
• 1/2 cup (114 g) Greek yogurt/ dairy-free various
• 2 eggs, overwhelmed
• 1/2 cup (80 g) coconut palm sugar (we like Biona)
• 1/2 cup dessicated coconut
• 1 cup blueberries-fresh or frozen

Directions:

• Preheat your oven to 350°F. Put together 12 muffin circumstances.

• In a blender/meals processor or whisk by hand the dry with the moist components. I like so as to add the entire blueberries final, fastidiously stirring them in so that they don’t lose their form.

• Bake the muffins for approx 18 minutes, testing them with skewer to examine they’re baked all over. The Greek yoghurt ensures they’re gentle and fluffy.

• Take away from the oven and go away to chill earlier than serving.

Let me know should you attempt them.

Should you’re embarking on a low carb eating regimen, take a look at Diet Doctor.

Learn extra recipes here.