Grain & Sugar Free Muffins
These low-carb, grain- and sugar-free muffins are a super, slow-release snack full of nutrients to keep the brain sharp. They are low carb and diabetic friendly.
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Prep Time
10 MIN
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Cook Time
20 MIN
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Servings
4 PEOPLE
Ingredients
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70 g almond flour
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30 g coconut flour
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50 g finely milled flax seed
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½ tsp sea salt
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½ tsp bread soda
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¾ tsp baking powder
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1 tsp cinnamon
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2 tbsp coconut oil
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40 g chopped pecans
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1 medium eating apple, very finely grated
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70 g blueberries
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2 eggs (4 eggs if making dairy free)
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170 – 200 ml buttermilk (100 – 120 ml soya yoghurt for dairy free version)
Directions
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Pre-heat oven to 170˚C. Line muffin tins with paper cases. Sieve all dry ingredients into a bowl, rub in coconut oil and add the nuts.
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In a small bowl mix the eggs, buttermilk and grated apples together until blended.
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Make a well in the flours. Add liquid, stir in circles with your hand, bringing excess flour from the outside to the centre until all mixed in. The mixture should have a thick batter consistency.
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Divide the mixture between the muffin cases. Place in oven at 170˚C for 15-20 minutes or until muffins are cooked. Remove from oven and cool on a wire rack.
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Store in fridge up to 2 days or freeze individually and use as required.
