almond meal muffins
This recipe is for my colleague Ceri and the lovely Beth Woollam of Pure Bliss Bites (who are anything but dummies!)
Fact: I love food and indulge in it but with measure. So every now and then I try out new recipes and ways of cooking that are ‘good-for-you’. Almond meal is a great alternative to flour and great for baking. And almond meal muffins can be good for you because they have no sugar, no flour and no butter- a welcome break from sugar-heavy snacks.
I copied and slightly adapted this almond meal muffin recipe from a website called DAMY (she giggles) when searching for almond meal recipes on the tinterweb and it is fantastic! DAMY seems to be a weight loss programme. So in sharing the link to this page I would like to be clear that I am neither advertising the programme nor am I advocating dieting as an approach to life. I just like the muffin recipe.
I do understand the benefits and the necessity of diets for important weight loss or in response to health risks. But I think we should all adopt good eating habits as permanently as we can and if we can (I don’t forget intolerances!). I believe that improving our nutrition and a balanced diet can be good for everyone and our environment.
Almond Meal Muffin Ingredients
Makes 12 muffins/cupcakes
2 cups of almond meal
2 egg whites
¼ cup agave syrup or honey or maple syrup
½ tsp baking soda
¼ tsp baking powder
1 Tbsp apple cider vinegar
1 tsp vanilla extract
pinch of salt
2 Tbsp olive oil
1 cup blueberries
1/2 – 1 cup raspberries
Takes 40 minutes in total
Mix all ingredients apart from the berries in blender or in a ball with a hand blender.
Fold in the berries.
Fill 12 muffin cups.
Bake for 25 minutes in a medium oven, 175 centigrade.
- I used agave syrup but I think honey and maple syrup could change the flavour of the muffins.
- My mixture was quite runny and this is why I decided to add more berries. It worked.
- I used olive oil because I always have some in the kitchen. The original recipe calls for coconut oil which as I found out you should not melt unless the recipe specifies so. I think sunflower oil would be fine too.