By Teresa Cutter
What's great about it
I've been in a baking mood for the last week and thought I'd share another one of my favourites from the 80/20 eBook. These high protein blueberry muffins are practically a meal in itself and are lovely for breakfast on the run served with your favourite cup of tea or long black. Each muffin has just over 7 grams of protein which will help fill you up, keep blood sugars stable and support a healthy metabolism. I've made them with almonds which are kind to the digestive system and won't bloat you out.
Makes 12 muffins
300 g (10 ½ oz/ 3 cups) almond meal (see notes)
2 teaspoons gluten-free baking powder or ½ teaspoon baking soda
4 organic eggs
60 ml (2 fl oz/ ¼ cup) macadamia nut oil, cold pressed coconut oil or extra virgin olive oil
1 teaspoon ground cinnamon
2 tablespoons raw honey, organic maple syrup or a few drops stevia if needed
1 red apple, chopped into small chunks with the skin on
200 g fresh or frozen blueberries
- Preheat the oven to 170°C / 300°F.
- Combine the almond meal and baking powder in a large mixing bowl.
- Add the eggs, oil, cinnamon and honey 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.
- Cool and enjoy.
Notes and Inspiration
For nut-free muffins use ¼ cup coconut flour (40 g) + 2 tablespoons of Healthy Chef Organic Pea Protein in place of the 3 cups of almond meal - reduce the baking powder to 1 good teaspoon - reduce the blueberries to 100 g. You can get coconut flour in any good health food store. If the mix looks a little wet - add a touch more coconut flour or Pea Protein. This recipe makes 6 large muffins or 12 cupcake sized muffins.
Hazelnut meal also works really well with this recipe and marries perfectly with the apple and blueberries.