A Berry Yogic Muffin

Berry & Almond Muffins

Lately I have fallen in to a trap of having something sweet every day. I have been getting to 3 o'clock and indulging in a muffin or a brownie. So today, instead of trying to fight the urge for a little something 'naughty' I decided to make myself a batch of healthy Berry & Almond muffins. It also helped that I made almond milk to go with my breakfast this morning so had a heap of pulp left to use for something yummy.

These took me about 10 minutes to prepare and then another 30 minutes to bake. The pulp I used was wet though so think that took them a bit longer than they normally would, if you are using dry almond meal (almond flour) then just bake for around 20-25 minutes, checking regularly.

Ingredients

  • 1/3 Cup of Rice Malt Syrup or Raw Honey (I used a combo)
  • 4 Tbs of melted Coconut oil
  • 3/4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1tsp Vanilla Powder (I accidentally dropped more in and it made it even more delicious)
  • 2 Free-range Eggs
  • Juice from half a lemon
  • 2 1/2 Cups of Almond Meal
  • 1/2 Cup of chopped nuts (I used Pecans)
  • 1 Cup Berries (I used frozen blueberries and raspberries)

Method

  • Preheat Oven to 160 C and if you need to grease or line your muffin tray then do so (mine is silicon so doesn't require greasing)
  • In a bowl combine the top six ingredients from the list and whisk together until well combined
  • Add Almond Meal, Nuts and Berries and fold together using a spatula or spoon
  • Divide evenly amongst the muffin holders and then press down on the top with a spoon
  • Bake for 20-30 minutes, checking regularly

These will need to cool before eating because the almond meal doesn't stick together so well. Enjoy with a cup of tea and try not to eat them all too quickly!!

Comments

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