Grain Free Blueberry and Almond Muffins (Breakfast)
These gluten-free (can be dairy free and nut free, see Notes) muffins are a great start to the day as they contain no refined sugars and instead provide slow release energy through their relatively high protein content. If you are diabetic, use stevia in place of maple syrup.
or hazelnut meal, 300g
free-range, or 4 Tbsp chia seeds soaked in ½ cup water for 20 minutes
cold pressed coconut or macadamia nut oil
pure, or a few drops of stevia
red, chopped into small chunks with the skin left on
fresh or frozen
Preheat the oven to 170°C.
Combine the almond/hazelnut meal (or coconut flour and arrowroot powder) and baking powder in a large mixing bowl.
Add the eggs / chia gel, oil, cinnamon, vanilla and maple syrup/stevia to form a batter.
Fold in the apple and blueberries.Divide into paper-lined muffin tins.
Bake for 35–40 minutes until cooked through and golden.
Note: If you have a nut allergy or prefer nut-free muffins, use ½ cup coconut flour and 4 tablespoon arrowroot powder instead of the almond meal. To make these dairy free replace the eggs with chia gel, as per instructions.
Makes 12 large muffins
Note: Adapted from thehealthychef. com