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 melted or grapeseed oil or rice bran oil
1/3 cup of almond milk or milk
1 teaspoon ground cinnamon
1/2 teaspoon of vanilla essence or vanilla paste
1/3 cup maple syrup or raw honey or brown rice syrup
1 cup shredded or dessicated coconut
2 cups of frozen blueberries
Directions:
1. Preheat oven 180 degrees celcius
2. Grease or line 12 hole muffin tray
3. Combine the almond meal, baking powder, eggs, melted coconut oil or grapeseed/rice bran oil, milk, cinnamon, vanilla and maple syrup or raw honey/brown rice syrup and mix well
4. fold through coconut and frozen blueberries
5. Spoon the mixture into the muffin holes and bake for 20-30 minutes until golden
6. Allow to cool and freeze or refridgerate and reheat in the microwave with butter to serve
Enjoy!
Suzanne
Lifestylist Health & Fitness