These blueberry almond muffins are made to satisfy your sweet tooth. They are gluten-free and delicious too. Grounded almonds replace white flour and add substantial nutrition, i.e. protein, healthy fats and gentle fibre. All of these nutrients work to normalise blood sugar levels and hence help to fight sweet tooth cravings.
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, magnesium and B6, key nutrients for the brain and nervous system. For instance in children, a handful of almonds (approx. 12 whole almonds) can have an immediate calming effect, normalise behaviour and relieve anxiety. This is due to the synergistic combination of calming minerals and B6.
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. I hope these blueberry almond muffins meet your expectations!
Blueberry Almond Muffins to beat sweet tooth cravings
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.
