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High Fibre Gluten-Free Muffins

These muffins pack a punch when it comes to nutrition. They are loaded with healthy fats, soluble and insoluble fibre, and a fair amount of protein. Unlike normal muffins, these won't leave you with a blood sugar dip an hour later. The use of xylitol is useful in case of blood sugar dysregulation. You can swap the seeds for seeds of your choosing. However, I recommend keeping the ground almonds and ground flax seeds for the right consistency.

These are great for on the go snacks or even a healthy breakfast treat. Enjoy!

Make 6 large breakfast muffins or 8-10 cupcake sized snack muffins


40g ground almonds

60g ground flax seeds

2 tsp gluten free baking powder

45g xylitol

3 eggs

30g coconut oil, melted

60ml water

30g sesame seeds

40g sunflower seeds

90g dried cherries, chopped into small pieces

1. Preheat the oven to 180C

2. In a food mixer blend the xylitol, eggs, coconut butter and water on high speed until very smooth.

3. Add the ground almonds, flax meal and baking powder and blend until well combined.

4. Add the sesame seeds, sunflower seed and chopped dried cherries and pulse the blender a few time to ensure all the ingredients are evenly mixed.

5. Spoon the batter into muffin or cake cases.

6. Bake at 180°C for 20-25 minutes for full sized muffins or 15-20 minutes for cupcake sized snack muffins.

7. Cool and serve.

Allergens: nuts, eggs, sesame seeds


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