Goji Blueberry Muffins
2/3 cup of milk (almond, rice, coconut or soy)
1 tsp of apple cider vinegar
1 tsp of vanilla
1/3 cup of rice malt syrup
1 ripe banana, mashed up
1 + 1/4 cup of spelt flour (for a gluten free version use a good quality gluten free all purpose flour like Bob’s Red Mill, or buckwheat flour for a more nutty, hearty muffin)
1/2 cup of PSF coconut sugar
2 tsp of baking powder
1/3 to 1/2 cup of PSF goji berries
3/4 cup of frozen blueberries
Preheat the oven the 180°C.
Mix the milk and the apple cider vinegar and set aside for a couple of minutes.
Add the mashed banana, rice malt syrup, and vanilla.
In a separate bowl mix the flour, baking powder, coconut sugar and goji berries.
Add the frozen blueberries and coat in the flour mixture.
Add the wet mixture to the dry mixture and mix until just combined.
Bake for 25 to 30 minutes, or until a knife comes out clean.