These gluten-free delicious muffins are a good way to beat a sweet tooth. The grounded almonds replace the flour content and adds substantial nutrition, i.e. protein, healthy fats and gentle fibre.
Almonds are one of my favourite foods. They tend to be tolerated by most people and taste great. They are a good source of calcium and B6, a key nutrient for the brain and nervous system (can have a calming effect), getting rid of toxins and improve sleep.
You can replace the honey in the recipe with xylitol (same amount) if you want to reduce your sugar intake or are following an anti-fungal diet.
Blueberry Almond Muffins to beat your sweet tooth
Ingredients
- 250 g ground almonds
- 1/2 tsp baking soda gluten-free
- 1/4 tsp salt rock
- 3 eggs free range or organic
- 50 g butter or vegan butter
- 100 g blueberries frozen
- 60 g honey organic
Instructions
- Separate the egg yolks from the whites. Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Add the rest of ingredients, leaving the blueberries to the end (add then by hand).
- Pour onto cupcake moulds (previously greased with a little butter).
- Bake at 170 degrees for 40 minutes.
