Nutrition | Flour Free Blueberry Muffins
FLOUR FREE BLUEBERRY MUFFINS
Are you on the look out for a light breakfast or snack option? Perhaps one that helps you enjoy the sweet tastes of fruits and offers the sensory stimulation of a delicious Blueberry Muffin but with less of the sugar, fat and flour?
Well, you might just like our next recipe!
At MP we are always on the look out for healthier alternatives. Food ideas that can help curb those cravings and make living a healthier lifestyle a more realistically maintainable option. It is not for everyone, some people find that “treat” looking alternatives make no difference when it comes to enjoying something sweet. They feel cake is cake and chocolate is chocolate and that is that!
For others, they get a huge sense of satisfaction knowing that they opted for something that they consider less tempting and a little more balanced or goal oriented.
Either approach is fine, enjoying the odd treat is a good thing, after all, life is too short. You just need to make sure that those treats don’t become the thing that shortens your life!
It is the planning of that treat in to you diet so that it doesn’t become to detrimental to your goals that is key when aiming for success. If you struggle with this, then you might find using “healthier alternatives” works well for you.
2 Large Eggs
2 Medium Sized Ripe Bananas
1 Tbs Coconut Oil – Runny
2/3 Cup Ground Almonds
2 Tbs Coconut Flour (We got ours from the Real Food Store)
1/2 Tsp Vanilla Extract / Caramel Flavouring / Almond Extract (You Choose)
1 Tsp Baking Powder
1/2 Cup Fresh or Frozen Blueberries
Pre-heat oven to 150 degrees
In a large bowl or food processor mash up the Bananas. Add the eggs, coconut oil and flavouring.
In separate bowl, mix the Ground almonds, coconut flour & baking powder.
Then slowly add the wet ingredients to the dry ingredients and mix well.
Gently fold in the blueberries to ensure they are well distributed through the doughy mixture.
Transfer the mixture to a muffin cover tray with parchment paper cups or muffin cases and pop them in the oven for 20-25 minutes. Keep and eye on them to make sure they cook but don’t burn.
We chose parchment paper over muffin cases to minimise the mixture sticking as it cooked.
To create the same look cut two 4 cm x 10cm strips of paper per muffin and criss-cross them in to the tray before scooping in the mixture. They look great don’t they!
Our mixture made 8 delicious muffins!