INGREDIENTS
160 grams ground almonds
180 grams of rye flour
1tsp baking powder
1/2tsp bicarbonate of soda
1/2 tsp cinnamon
1/4 tsp sea salt
50 grams of coconut oil
70 grams of maple syrup
2 eggs
1 teasp vanilla extract
140 grams of full fat Greek yoghurt (or vegan alternative like oat cream)
160 grams of blueberries
BLUEBERRY FACT
Blueberries are high in fibre, Vitamin C, Vitamin K and Manganese. They are known for their antioxidant properties. Low in sugar, they are a great snack, fibre booster and all round juicy burst of loveliness to add to a muffin. Breaks my heart to see them coated in floury muffin stodge that sends your blood sugar up. So these versions have been paired with the goodness they deserve - Even good enough for you!
METHOD
Mix dry ingredients together in a bowl. (Almonds, flour, baking powder, bicarb, cinnamon, salt)
Put coconut oil in another bowl and mix with maple syrup and vanilla extract. Slowly add eggs, then yoghurt.
Add dry ingredients to the egg mixture and finally mix in the blueberries.
Divide into 12 muffin cases. Bake in oven at gas mark 6, 200C for around 25 mins. Check them when you start to smell their gorgeousness coming from the oven - they usually need a further 5 mins. You'll know they are done when they look golden brown and are firm to touch. Then eat them but go move! Great as a pre exercise or on the go breakfast!
Enjoy!
With love
Jane x