Blank Canvas Gluten Free Muffins

Macros (per muffin when you make 6 jumbo sized muffins): 225 calories, 26g carbs, 8g fat, 10g protein

Dry ingredients 

• 120g buckwheat flour 
• 60g coconut flour 
• 60g almond meal 
• 1 tsp GF baking powder 
• 1/2 tsp baking soda
• 50g granulated stevia/sweetener of choice

Wet ingredients

• 100g cottage cheese 
• 200g apple sauce 
• 1 egg 
• 250mL unsweetened almond milk 

Method

1. sift dry ingredients into a bowl 
2. combine cottage cheese, egg and apple sauce in a food processor and process until smooth. Mix in milk 
3. Combine wet and dry ingredients 
4. Scoop into 6 large/12 regular lined muffin tins and bake at 180 for 30-40mins (large)/ 20-30 mins (small)

Variations

• Sub apple sauce for tinned mango or mashed banana
• Add frozen berries, dried fruit or nuts
• add 1/2 a tablespoon of cinnamon
• Sub apple sauce for 100g tinned mango and 100g ripe banana for 'Banana Mango' muffins
• Sub apple sauce for 250g cooked pumpkin and sprinkle with a little cinnamon before baking