These muffins are perfect for breakfast or brunch, as well as afternoon tea! Dairy and gluten free, your tastebuds and tummy will love them. Swapping flour for almond meal provides a natural source of protein, dietary fibre and vitamin E. It is a great substitute for gluten containing flours and won’t cause tummy bloat. Yippee!
Recipe
SERVES: 6 Muffins
INGREDIENTS:
- 2 cups almond meal
- ¾ cup coconut flour
- ½ tsp himalayan sea salt
- 1 tsp gluten-free baking soda
- 1/3 cup raw honey or rice malt syrup, melted
- 1/2 cup Natvia (stevia)
- 2/3 cup coconut oil, melted
- 4 free range eggs
- ½ cup plus 3 tbsp coconut milk
- 2 tbsp fresh lemon juice
- zest of 1 lemon
- 1 tbsp poppyseeds
METHOD:
- Preheat oven to 180°C.
- Sift coconut flour, almond meal, salt and baking soda into a bowl, stirring to combine.
- Place oil and honey in a food processor and blend for two minutes.
- Add eggs one at a time, then add coconut milk, lemon juice, zest, and poppyseeds.
- Pour the wet ingredients into the centre of the dry, and mix thoroughly until smooth.
- Pour batter into a silicone muffin tray and bake for 20 minutes until golden.
Tip:
Make your own almond meal by processing raw almonds to a fine flour.
