These muffins are great for brekky on the go or for an after dinner treat with a cup of tea or take one to work to have for afternoon tea when you need a pick me up without reaching for the chocolate bar. This recipe can be vegan if you substitute the skim milk with water and it can also be gluten free depending on the flour you use. You can also add more dates if you like if you want a richer taste or leave out the walnuts if you can't eat nuts. It's a great base to use for

When you want a healthy snack or breakfast on the go, you can't beat a healthy muffin. These muffins are flourless which makes them gluten free, refined sugar free and taste more like a friand. These yummmy muffins are high in protein without the sugar rush and are a perfect for an after dinner snack too! Easy to make and you can freeze them for school lunches or brekky on the way to work. Ingredients: 3 cups almond meal 2 teaspoons baking powder 4 eggs 1/2 cup coconut oil me