Each of these power muffins by Teresa Cutter (thehealthychef.com) has just over 7 grams of protein, which will help fill you up, keep blood sugars stable and support a healthy metabolism. Teresa has made them with almonds, which are kind to the digestive system and won’t blow you out. The rich colour from blueberries comes from anthocyanins, which are antioxidants that neutralise free radicals.
Makes 12 large, delicious muffins.
300g (3 cups) almond meal (see notes)
2 teaspoons gluten-free baking powder or 1/2 teaspoon bicarb soda (baking soda)
4 organic or free-range eggs
60ml (1/4 cup) macadamia nut oil, cold-pressed coconut or olive oil
1 teaspoon ground cinnamon
2 tablespoons honey or your choice of brown rice syrup, pure maple syrup or a few drops of stevia if needed
1 red apple, chopped into small chunks with the skin left on
200g fresh or frozen blueberries
Preheat the oven to 170°C (325°F/Gas 3).
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.
They keep for 4 days in an airtight container in the fridge.
For those having trouble finding ground almond meal, hazelnut meal also works really well and marries perfectly with the apple and blueberry.
Nutrition per muffin:
Total fat 20g