1 cup gluten free flour (I used oat flour)
1 cup berries
1 TSP baking powder
1 TSP sea salt
1 TBSP rapadura
2-3 TBSP coconut oil
1. Blend in a bowl
2. Cook at 180C for 30 minutes.
I topped with raw French butter!!
You can also sprinkle rapadura on top of the muffins for an extra, sweet crunch.