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My Flourless Blueberry Coconut Muffins

 

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

 

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