muffins get a bad rap.
full of refined sugar and empty kilojoules that when paired with a extra large coffee first thing in the morning can lead to disaster sooner rather than later. not a great way to start the day when cortisol (stress hormone) levels are already high.
but there’s a reason why muffins are so popular. the convenience of this hand-held snack means it’s not going anywhere anytime soon. so what’s the answer?
by using almond meal as the base, these babies are full of protein, fibre and vitamin e. add in some antioxidant rich berries and you’ve got yourself a low GI snack that won’t see your blood sugars rocketing from one end of the office to the other.
this recipe takes all the best things about the muffin and makes them better. take a look.
2x cups almond meal (make your own, it’s cheaper and by keeping the skin on you get extra nutrient)
1x cup desiccated coconut
1/2x cup coconut cream
3x tablespoons honey (locally sourced and organic)
3x whisked eggs (local and free range)
1/2x tspn baking powder
1/2x tspn natural vanilla extract
pinch of pink rock salt
pinch of cinnamon
1x cup of mixed berries
preheat your oven to 180 degrees and line a muffin tray with baking paper. put the almond meal and coconut into a mixing bowl and combine. then add the coconut cream, honey, eggs, baking powder, vanilla and salt. fold the all the ingredients until just combined, gently stirring through the berries. pop the mixture into the muffin tray (it should make 10) and place in the oven for approximately 25 minutes until crispy on top. leave the muffins in the tin for 5 minutes before placing to a cooling rack. sprinkle with cinnamon and eat for breakfast, lunch or dinner.