Serves 12
Time 45 minutes
Ingredients
1 punnet blueberries
1 cup quinoa flour
1 tbsp baking powder
pinch cinnamon
¼ cup almond meal
1 tsp vanilla extract
¼ cup honey
¼ cup olive oil
½ cup almond milk
1 egg
Method
Preheat oven to 180°C.
In small saucepan over low heat combine oil, honey and vanilla, stir until well combined, set aside.
In a large mixing bowl combine milk, eggs, baking powder, almond meal, cinnamon and flour and mix well. Add honey mixture and stir through the blueberries.
Spoon mixture into a greased muffin tin and cook for 25-30 minutes.
