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Grain Free Blueberry and Almond Muffins (Breakfast)

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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.













Trans-fat Free, Low Sodium


3 cups almond meal
or hazelnut meal, 300g
2 teaspoons baking powder
4 large eggs
free-range, or 4 Tbsp chia seeds soaked in ½ cup water for 20 minutes
¼ cup olive oil
cold pressed coconut or macadamia nut oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons maple syrup
pure, or a few drops of stevia
1 each apples
red, chopped into small chunks with the skin left on
200 grams blueberries
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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 17763% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 49mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 7%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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