Free Healthy Recipe - Millet & Blueberry Muffins

Dairy free, Gluten free, Low fat, Low GI, Low sugar, Wheat Free

These gluten free muffins are naturally sweetened by apple juice and coconut and while not as sweet as most cakes and pastries they'll still satisfy that occasionally need to seek comfort in carbs!

1½ cups apple juice
½ cup millet flour
½ cup blueberries
¼ cup coconut oil
2 eggs

In a small pan bring the apple juice to the boil. Add the millet and reduce to simmer. Cover the pan and cook for 20 mins until the millet is still slightly firm in the centre. Set aside to cool a little.

Preheat the oven to 180C.

Toast the coconut over a medium heat in a small frying pan for a few minutes until it turns slightly golden. (Coconut burns easily so watch the pan and stir continuously)
In a bowl combine the millet flour with the baking powder, cooked millet and blueberries. Mix together eggs, vanilla essence and oil and once it's well combined stir it into the dry mix. Pour the muffin mix into greased muffin trays and bake for 25 minutes.

Health Note: Commercial brands of baking powder often contain gluten. Buy allergy free BP from a health food store or make your own by mixing 1/4 cup bicarbonate soda (baking soda) with 1/2 cup cream of tartar. Store in an airtight container.

Makes 6 servings

Scale recipe to serves

Prep Time: 25 mins
Cooking Time: 30 mins
Ready in: 1 hr

Suitable for:
Dessert, Finger Food, Snack
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Nutritional Information - Per Serve
Kj 1178 kj
Calories 282 kcal
Fat 15.9 g
Saturated Fat 12.6 g
Total Carbohydrate 27.9 g
Total Protein 5.6 g
Fibre 3 g

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