These muffins will put a smile on your face; they’re like eating a naughty dessert but are jam packed with nutrients, fibre, healthy fats and protein. Beautiful straight out of the oven and equally delicious the next day cold out of the fridge. They’re dense, fruity, nutty and moreish. What more could you want out of a muffin?
The great thing about these beauties is that they’re high in protein with nearly 8 grams per serve! They’re also gluten and dairy free, and will help support a healthy metabolism and keep hormones in check. Almonds are high in arginine which aids weight loss as it improves fat burning, the cinnamon helps to stabilize blood sugar levels and the fruit used are full of fibre which will help keep you satisfied until your next meal. Altogether, the ingredients used are the perfect balance of macronutrients and can be enjoyed as a snack, for breakfast or even as a healthy dessert.
Blueberry + Lemon Muffins
300gm almond meal
4 eggs, separated
60ml extra virgin olive oil
1 tsp ground cinnamon
2 Tbs raw honey
1 red or green apple, chopped into small chunks with skin
200gm frozen blueberries
2 tsp lemon zest
Preheat the oven to 170 C. Line a muffin tin with large paper cases.
Combine almond meal, egg yolks, oil, cinnamon and honey in a bowl until it forms a thick batter. Stir in apple and blueberries.
Whisk egg whites until foamy and fold into muffin mixture.
Divide mixture into cases and bake for 30-35 mins until golden and cooked through. You can insert a skewer into the centre of the muffins and if it comes out clean, then that will tell you they’re ready as well.
Enjoy with a cup of tea.
I hope everyone is keeping warm in this weather!
Love Stace x
I’d like to dedicate this post to my friend, Nikki. Making these reminds me of the days we used to get up early before uni and catch up over a coffee and a muffin x