High protein (7.8g) and lower in carbohydrates (9.2g), these dark chocolate and blueberry muffins are actually more like a friand, making them dense and deliciously satisfying. It's worth keeping in mind that although these are a healthier option, all sweet treats are a 'sometimes' food, to be enjoyed alongside a balanced, whole foods diet rich in colourful veggies and lean protein sources!
This blog has been a long time coming, after a lot of encouragement (and some gentle nagging) from friends and family to share recipes other than those in my books and in my web series. Eventually though, it was all my wonderful new mates on Instagram who encouraged me to start sharing these weekly recipes online. So here goes!
Makes eight muffins, 270kcal. each.
2 cups almond meal
1/2 tsp baking powder
1/4 cup unsweetened almond milk
2 tb melted coconut oil
2 tb rice malt syrup
1/2 tsp vanilla extract (not essence)
pinch sea salt
1/2 cup fresh or frozen blueberries
50g dark chocolate, roughly chopped
zest of 1/2 lemon, finely grated
1) Preheat the oven to 180 degrees C, and grease a muffin tray with a little coconut oil.
2) Combine your dry ingredients — almond meal, baking powder, and sea salt — and mix thoroughly.
3) In a separate bowl, gently whisk your eggs and almond milk together, then pour over the dry ingredients.
4) Add the rice malt syrup, melted coconut oil, and vanilla extract and combine well.
5) Stir through the blueberries, chocolate pieces, and lemon zest.
6) Bake for 30-40 minutes, or until golden brown, then remove from oven.
7) After 5-10 minutes, gently remove from the moulds and cool on a wire rack.