Blueberry mini muffins, low oxalate

This low oxalate mini muffin is a yummy small treat, that’s also perfect for children. With its no added sugar it’s just sweet enough without sending your blood sugar too high.

NOTES

Gluten free, dairy free, vegetarian, low oxalate, no added sugar

PREPARATION TIME

10 mins

COOKING TIME

20 mins

YIELDS

20+ small

INGREDIENTS

3 medium bananas, mashed

2 eggs

1/3 cup apple sauce

1 tsp vanilla paste, optional

1/2 tsp baking powder

1 tsp bicarbonate of soda

2 cups low oxalate flours e.g. a mix of potato starch (not flour), rice and/or coconut flours. Organic cornflour is an option some may tolerate

1-1 1/4 cups coconut milk

1 1/2 cups frozen blueberries

DIRECTIONS

1. Preheat oven to C 200 deg (fan forced)

2. Mix together mashed banana with the eggs , apple sauce and vanilla paste if using

3. Add in the flours, baking powder and bicarbonate of soda and mix

4. Add in enough coconut milk to get to a smooth consistency

5. Mix in the blueberries

6. Cook for 20-25 mins in the centre of an oven