Portioner: 6-8 muffins
3 dl of gluten free oat flour
2 dl of almond flour/nut flour of your choice
2 eggs
2 ripe bananas
2 teaspoons of vanilla powder or extract
1 tablespoon of coconut oil
2 teaspoons of lemon juice
1 teaspoon of sea salt
2 teaspoons of baking soda
3 dl of blueberries (fresh or frozen)
1 dl of walnuts
Set the oven to 175 degrees hot air (varmluft).
Add all the ingredients except the blueberries and walnuts in a blender.
Mix to a smooth batter.
Add the blueberries and walnuts.
Portion the batter into muffin tins.
Bake in oven for 25 min.
Take out the muffins from the oven and let cool.
Eat just the way they are or slice in halves and enjoy with some butter, cheese and sea salt! No need for marmalade – the blueberry compote is already inside of the muffins!
Portioner: 6-8 muffins
3 dl of gluten free oat flour
2 dl of almond flour/nut flour of your choice
2 eggs
2 ripe bananas
2 teaspoons of vanilla powder or extract
1 tablespoon of coconut oil
2 teaspoons of lemon juice
1 teaspoon of sea salt
2 teaspoons of baking soda
3 dl of blueberries (fresh or frozen)
1 dl of walnuts
Set the oven to 175 degrees hot air (varmluft).
Add all the ingredients except the blueberries and walnuts in a blender.
Mix to a smooth batter.
Add the blueberries and walnuts.
Portion the batter into muffin tins.
Bake in oven for 25 min.
Take out the muffins from the oven and let cool.
Eat just the way they are or slice in halves and enjoy with some butter, cheese and sea salt! No need for marmalade – the blueberry compote is already inside of the muffins!
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