Blueberry muffins | lisabuckleynutrition

Ingredients

8 dates

3 eggs

80mls butter or olive oil

160mls hemp milk

1/2 tsp. apple cider vinegar

DRY INGREDIENTS

100g walnuts

175g buckwheat flour

2 tsp. bicarbonate of soda

1 tbsp. turmeric powder

Pinch of black pepper

1 tsp. cardamon (ground)

1/4 tsp. sea/Himalayan salt

2 tbsp. arrowroot

100-200g blueberries

This is a very flexible forgiving recipe so you can use any milk, swap the nuts for pumpkin seeds or use oats instead of flour.

1. Preheat oven to 170 degrees celcius.

2. Blend all the ingredients except the blueberries together.

3.Add into muffin cases using an ice-cream scoop for even sized muffins.

4. Push some frozen or fresh blueberries into the mixture

7. Bake for 20-30 minutes until firm.