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Blueberry Muffins

By Teresa Cutter

Blueberry Muffins
Blueberry Muffins

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. 

Ingredients

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

Method

 

  1. Preheat the oven to 170°C / 300°F.
  2. Combine the almond meal and baking powder in a large mixing bowl.
  3. Add the eggs, oil, cinnamon and honey to form a batter.
  4. Fold in the apple and blueberries.
  5. Divide into paper-lined muffin tins.
  6. Bake for 35–40 minutes until cooked through and golden.
  7. 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.

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