This recipe is my go-to for vegan or gluten-free muffins, you can also adapt it to regular muffins. They are light soft and healthy for sensitive tummies. You can adapt this recipe to your liking and substitute fruit for raspberries, chopped cooked apples and cinnamon.
1 3/4 Cups of Guten Free Flour (plain) or Wholemeal Flour
1 tsp Baking soda (bicarbonate of soda)
2 tsp Cream of tartar
1/4 Cup of Honey, (alternatively you can use maple syrup)
1 Egg (whole) or (alternatively use an egg substitute)
3/4 Cup Almond or Soy milk (alternatively use skim milk)
1/4 Cup Olive Oil
1 Punnet of Blueberries (alternatively use 1 Cup of frozen Blueberries)
