Vegan and gluten-free blueberry muffins

This recipe is delicious. Perfect to pair with that cup of tea or coffee in the morning or as an afternoon snack. I used blueberries for these ones as they are in season, but I recommend replacing the fruits using seasonal ones for year-round fresh and delicious muffins!

Ingredients

• 200 g of freshly ground cashew flour

• 100 g of tapioca flour

• 100 g of buckwheat flour

• 1 mashed ripe pear

• 2 cups of nut milk of your choice

• 1 tablespoon of coconut oil

• 1 tablespoon of baking powder

• 1 teaspoon of vanilla extract

• 1 teaspoon of baking soda

Instructions

Pre heat the oven at 185C. Mix flours, milk, pear and coconut oil until well blended and smooth. Add vanilla extract and stir well. A last add the baking soda and baking powder. Transfer to a coated muffin rack, take to the oven for 30 min. Remove from the oven and let it cool down for at least 15 min before removing from the baking sheet. Let it cool entirely before eating.