Muffins

• 1 cup @tefftribe Teff flour (or plain GF flour)

• 1 cup oat flour

• 1.5 tsp baking powder

• Pinch of salt

• 2 ripe medium bananas, mashed

• 1/4 cup @ulu_hye almond milk

• 1/2 cup @purecocobella natural coconut yoghurt

• 1 tbsp coconut oil, melted

• 1/4 cup rice malt syrup (or maple syrup)

• 1 tsp vanilla extract

• Juice and zest of one lemon

• 1/2 cup blueberries - coated with a 1 tsp flour (this stop the juices from running through the muffins during baking)
  

Combine all wet ingredients, then add in dry ingredients and combine. Gently fold in the flour covered blueberries. Spoon mixture into lined muffin moulds and bake for 20-25 minutes at 180 degree celsius.

Icing

• 3/4 cup @lakantoaustralia sugar free icing sugar

• 2-3 tbsp @ulu_hye almond milk

• 1 tbsp lemon juice

Whisk all ingredients until combined and smooth. Add in more almond milk as needed to achieved your desired consistency and drizzle over cooled muffins.