Dec 01, 2017

Would you ever think it was possible to enjoy a savoury muffin that was completely grain free? This recipe will allow you to make delicious blueberry muffins that contain no refined sugar dairy or grains, and they fit perfectly into the Paleo diet as a wonderful snack for anytime.

    What You’ll Need:
  • Three eggs, free range
  • Half a teaspoon of sea salt
  • Two and half cups of almond meal
  • A quarter cup of organic honey
  • A quarter cup of organic coconut, desiccated
  • A tablespoon of vanilla extract
  • A cup of blueberries (but you can have used mashed bananas or raspberries or any other fruit, if you like)
  • Cold pressed cooking spray
    Directions:
  • Warm the oven to 150 °C.
  • Mix all your ingredients except the blueberries in a large bowl.
  • Fold in the blueberries gently.
  • Coat your muffin tray with the cooking spray.
  • Each mould of the tin should be filled about a quarter full of batter and then baked for about 35 minutes. The muffin tops should be slightly firm, yet spongy.
  • Allow the muffins to cool for about five minutes before trying to remove them.

Would you ever think it was possible to enjoy a savoury muffin that was completely grain free? This recipe will allow you to make delicious blueberry muffins that contain no refined sugar dairy or grains, and they fit perfectly into the Paleo diet as a wonderful snack for anytime.

    What You’ll Need:
  • Three eggs, free range
  • Half a teaspoon of sea salt
  • Two and half cups of almond meal
  • A quarter cup of organic honey
  • A quarter cup of organic coconut, desiccated
  • A tablespoon of vanilla extract
  • A cup of blueberries (but you can have used mashed bananas or raspberries or any other fruit, if you like)
  • Cold pressed cooking spray
    Directions:
  • Warm the oven to 150 °C.
  • Mix all your ingredients except the blueberries in a large bowl.
  • Fold in the blueberries gently.
  • Coat your muffin tray with the cooking spray.
  • Each mould of the tin should be filled about a quarter full of batter and then baked for about 35 minutes. The muffin tops should be slightly firm, yet spongy.
  • Allow the muffins to cool for about five minutes before trying to remove them.