24 December 2015
Photo: HONESTLY HEALTHY
These healthy muffins from Honestly Healthy are gluten-free and sweetened naturally with agave.
These recipes are perfect for baking with your children.
For the muffins
For the icing
Pre-heat oven to 180°C
In a bowl put the ground almonds, rice flour, buckwheat flour, bicarbonate of soda, baking powder and Himalayan salt and mix together.
In a separate bowl, whisk the eggs and add the brown rice milk then whisk in the melted coconut oil, agave, vanilla essence and mix together until combined, then mix in the grated courgette and blueberries.
Next, pour in the wet ingredients into the mixed dry flours and mix until combined.
Put muffin cases into the tin and spoon in the mixture almost to the tops of the muffin cases.
Put into the oven and bake for 20 minutes or until the skewer comes out clean. Leave to cool in the muffin tin and then transfer to a wire rack and leave to cool completely before icing.
To make the icing soak the cashews in the water. Then add the agave and blend everything together until it's a very smooth mixture. Pour out into a bowl and stir in the fresh vanilla pod seeds until they are evenly mixed through.