I’ve finally gotten around to posting this recipe that’s been sitting in my note book for ages and. These photos were taken some time last year and I’m not sure why it’s taken me so long to share these utterly delicious blueberry tahini muffins with you.

Before I dive into what’s so fantastic about the muffins I thought I’d update you guys on where I am and where I’m going next. At the moment Rob and I are sitting at our AirBnb in Copenhagen both tapping away at our laptops. We’ve had a great time here in Denmark and the city has been much more vegan friendly than we thought. This offered me the chance prepare another city guide to share all my favourite  Copenhagen spots as well as some tips and tricks so stay tuned for that.

We’ve experienced all weathers since we got here in April including hail, sleet and gorgeously warm sunshine. Spring is finally here and we were preparing ourselves to spend the summer in Berlin until we had some issues with our flat and the plan fell through. To make a long story short we panicked and weren’t sure quite what to do but decided in the end to try something we’ve been thinking about doing since last summer; moving to the Swedish countryside.

Ones we made the decision to look for a house to rent everything seemed to just fall into place and now, a couple of weeks after panic mode, we are with house in the Swedish south. I’m excited and nervous and all the other feelings that come with committing to something completely different from what you’re used to. We are going to be in one place for more or less a year, we’re going to have a fixed place to call home and it’s going to be in a field with none of the city life we’re used to (obviously).

I’m excited to take you along this new adventure with me and am also hoping that being in the same place for longer than a month at a time will allow me to really focus in on sharing more content with you; meaning more delicious recipes, thoughts and now some country living. Exciting times.

Now I’ll stop talking klonopin online about myself and get to what we’re all here for; the muffins! They are the perfect sweet picnic addition with beautiful lumps of blueberry and that creamy tahini flavour coming through slightly. I use banana to bind and sweeten the muffins which will also give them some flavour but everyone loves banana, right?! All in all they’re a no fuss sweet treat which will make all your friends and family happy whether it goes in a lunch box for work or school, in the pic nic basket or on the ‘fika’table. I really hope you give them ago and enjoy them when you do! x


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MAKES: 9  /  TIME: 35 min

1 cup almond meal
1 cup brown rice flour
1 tsp baking powder
1 tsp baking soda
1/3 cup coconut sugar
2 tsp cinnamon
1/4 tsp fine sea salt
1 banana, mashed
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 cup almond milk, or preferred plant milk
2 tbsp tahini
3/4 cup fresh or frozen blueberries

Preheat oven to 175 degrees celsius and grease a muffin tin or place muffin molds onto a baking tray.

Combine water and ground flaxseed for the flax egg and set aside to gel.

In the meantime mash a banana in a mixing bowl and then mix in the remaining wet ingredients, except for the blueberries.

Mix all the dry ingredients well in a separate mixing bowl.

Whisk the wet ingredients into the dry and once that is combined add the flax egg and make sure it is evenly mixed in.

Add half a cup of blueberries and fold into the batter before distributing into the muffin tray or molds.

Place the remaining blueberries on top of the muffins and lightly press them in.

Bake for 20-25 minutes or until a knife comes out dry after sticking it into the middle of a muffin.

Let cool for a bit and enjoy warm!

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