1 cup of gluten-free flour
1 cup of almond meal
1 teaspoon of GF baking powder
2 teaspoons of cinnamon
60ml of vegetable oil
1 cup of lactose-free milk or rice milk
2 tablespoons of honey or sweetener of choice
1-2 teaspoon of vanilla essenc
1 cup fresh blueberries
Sunflower seeds for topping
1 Preheat oven to 160C.
2 Combine the flour and almond meal, baking powder and cinnamon. Then, add all wet ingredients (eggs, milk, oil, vanilla and honey).
3 Mix all the ingredients gently until a smooth mixture is formed. Add the blueberries and gently mix.
4 Spoon the batter into a non-stick muffin tin, and sprinkle the sunflower seeds on top.
5 Place in oven and bake for 20 minutes.
6 Cool muffins on a rack for 10 minutes before popping them out of the tin