Blueberry Muffins with Coconut Yoghurt

Yields1 Serving
 2 bananas
 ¾ cup almond milk
 1 tsp apple cider vinegar
 1 tsp vanilla extract
 ¼ cup Olive Black
 1 cup spelt flour
 1 cup buckwheat flour
  cup coconut sugar
 2 tsp baking powder
 ½ baking soda
 1 cup blueberries
 1 tsp ground cinnamon
 pinch of rosemary (optional)
Coconut yoghurt topping
 1 cup coconut yoghurt (or normal)
 3 tbsp agave or maple syrup
 1 tsp vanilla extract
1

Preheat oven to 180 degrees Celsius and grease a muffin tin.

2

In a medium bowl, mash bananas.

3

Place mashed banana into medium bowl along with the milk, vinegar and vanilla.

4

Stir Olive Black into the wet mixture.

5

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda, rosemary).

6

Pour wet ingredients onto the dry ingredients and stir until just combined.

7

Gently fold in the blueberries, being sure not to overmix as this can result in dense muffins.

8

Spoon a heaping ¼ cup of batter into each muffin tin, filling each tin about ¾ full.

9

Bake for 23 to 27 minutes until a toothpick comes out clean.

10

Meanwhile make the frosting, gently mix all of the ingredients above and top the muffins when completely cooled.

Ingredients

 2 bananas
 ¾ cup almond milk
 1 tsp apple cider vinegar
 1 tsp vanilla extract
 ¼ cup Olive Black
 1 cup spelt flour
 1 cup buckwheat flour
  cup coconut sugar
 2 tsp baking powder
 ½ baking soda
 1 cup blueberries
 1 tsp ground cinnamon
 pinch of rosemary (optional)
Coconut yoghurt topping
 1 cup coconut yoghurt (or normal)
 3 tbsp agave or maple syrup
 1 tsp vanilla extract

Directions

1

Preheat oven to 180 degrees Celsius and grease a muffin tin.

2

In a medium bowl, mash bananas.

3

Place mashed banana into medium bowl along with the milk, vinegar and vanilla.

4

Stir Olive Black into the wet mixture.

5

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda, rosemary).

6

Pour wet ingredients onto the dry ingredients and stir until just combined.

7

Gently fold in the blueberries, being sure not to overmix as this can result in dense muffins.

8

Spoon a heaping ¼ cup of batter into each muffin tin, filling each tin about ¾ full.

9

Bake for 23 to 27 minutes until a toothpick comes out clean.

10

Meanwhile make the frosting, gently mix all of the ingredients above and top the muffins when completely cooled.

Blueberry Muffins with Coconut Yoghurt

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