Banana & Blueberry Kefir Muffins
Banana & Blueberry Kefir Muffins

Banana & Blueberry Kefir Muffins

Thursday, 28th July 2016

These muffins are to die for - very light, juice and happy to accommodate any fruit you might have lying around in your pantry.
  • 3 tbsp coconut oil
  • 1 very ripe banana
  • 225g rice syryp or maple syrup 
  • 420ml milk kefir
  • 1/4 tsp vanilla powder
  • 130g all-purpose flour
  • 130 coconut flour
  • 70g whole-wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp bicarbonate/baking soda
  • 150g fresh blueberries 

1. Preheat the oven to 180C
2. Blend the first four ingredients (except the fruit) into a mixing bowl. This is the dry mixture.
3. Combine the wet and the dry ingredients and mix gently with a silicone spatula until just combined. Add 100g of the blueberries and incorporate. Do not overmix
4. Oil the muffin moulds or line them with non-stick paper liners. Divide the mixture among the muffin cups. Top each muffin with a couple of the remaining 50g blueberries. Bake in the preheated oven for about 25 minutes. Allow to cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely 

Recipe taken from the book Fermented Foods for Vitality & Health 

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