Project Description

I got some delicious organic blueberries and clementines from Dunnes the other day and this muffin recipe is simple and delicous way to use both. These muffins can be dairy, gluten and wheat free – I’ve offered alternatives.


Dry ingredients

100g oats, gf if necessary
100g ground almonds
100g white spelt flour or gf flour
50g toasted flaked almonds
50g coconut palm sugar or light brown sugar
2 tsp baking powder

Wet ingredients

2 very ripe bananas
2 large eggs
100g melted butter or coconut oil
150ml natural yoghurt or coconut cream

2 cartons of blueberries, washed
2 clementines, zest only

Line a 12 hole muffin tin with paper muffin cases

Preheat the oven gas 6 or 200C

Place 3 blueberries into each muffin case and set aside. (if the blueberries are very small, use a few more)

Mix all the dry ingredients together inĀ  a large bowl including the clementine zest.

Process all the wet ingredients together in a food processor.

Mix the two together and divide the mixture between the muffin cases. Press 3 more blueberries into each muffin. (if the blueberries are very small use a few more)

Bake in the middle of the oven for 30 minutes until nicely browned. When cool enough to handle place on a cooling rack.