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Muffin with Goji berries and blueberries

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves: 10 medium muffins


  • 220 gr of flour (or 200 gr of gluten free white flour and 20 gr of gluten free brown flour)

  • 100 gr of brown sugar (or coconut sugar)*

  • 1 pinch of salt

  • 1 pinch of turmeric powder

  • 100 gr of brown sugar (or coconut sugar)*

  • 2 tsp of baking soda

  • 1 tsp of vanilla extract

  • 200 ml of almond milk (unsweetened)

  • 50 ml of vegetable oil

  • 1 tbsp of apple cider vinegar

  • 100 gr of fresh blueberry

  • 50 gr of Goji berry

Lots of ingredients you may think, but the preparation is super easy...


Put all the liquid ingredients in a bowl and mix with a whisker

In a second bowl add all the dry ingredients and mix with a fork.

Add the liquid ingredients to the dry ingredients and mix well. Add the blueberries and the Goji berry, mix again carefully using a wooden spoon and fill in the 10 cupcake molds in the muffin baking tray.

Bake in the oven at 180 degrees for 30 minutes.

Let them cool completely at room temperature before serving.

*Coconut sugar.

I often add coconut sugar in my cakes. Sugar is sugar and coconut sugar does not make any exception; the caloric and corbohydrate content of coconut sugar is the same as other sugars but with a lower ranking on the glycemic index, a higher mineral content, and its environmentally friendly properties, can be considered a better option.

It ranks lower on the glycemic index; foods that rank higher can cause a spike in blood-sugar level, which means there can be a drastic increase in insulin levels.

It contain more vitamins and minerals than regular sugar (vitamin C, vitamin B8, potassium, magnesium, calcium, zinc, iron, copper, and phosphorus).

Lastly, coconut trees need very little water to thrive and they produce 50% more sugar per acre than sugar canes.

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