Breakfast Muffins

OLYMPUS DIGITAL CAMERAThese muffins are perfect for a breakfast on the go or can be enjoyed anytime of the day with a lovely cup of tea! They are yummy and filling and being low on the glycemic index makes them great for setting up high energy levels for the rest of the day.

Suitable for maintenance and levels 1,2 and 3

Health Bite: Being high in fibre, both soluble and insoluble, a complete balance of all the amino acids and major minerals essential for good health, whilst also containing omega-3 oils, these muffins are way up there on the list of super foods at WFW.

Recipe

makes 6 large muffins or 12 small
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1/2 cup of gram flour (chickpea flour)

1/2 cup of ground flaxseed

1/2 cup dried, unsweetened, coconut

2 cups almond meal (ground almonds)

1/2  cup  (2 oz) melted butter

1/2 cup honey (or granulated stevia)

1 tsp vanilla essence

1 tsp baking powder

1 cup of milk (dairy or non)

2 eggs

Instructions

Heat oven to 180ºC and grease muffin tin/s

Simply combine all ingredients together and using a mixer blend well.

Pour into muffin cas and pop into oven and cook for 20 minutes or until browning around edges and firm to touch.

Note: chickpea flour tastes vile when it’s not cooked, so don’t be tempted to try raw mixture. :)

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