These low-carb, grain- and sugar-free muffins are a super, slow-release snack full of nutrients to keep the brain sharp.

> Gluten free

> Low-Carb

> Dairy free option

> Diabetic friendly

 

Ingredients

70 grams almond flour

30 grams coconut flour

50 grams finely milled flax seed

½ teaspoon sea salt

½ teaspoon bread soda

¼ teaspoon baking powder

1 teaspoon cinnamon

2 tablespoons coconut oil

40 grams chopped pecans

1 medium eating apple, very finely grated

70 grams blueberries

2 eggs (4 eggs if making dairy free)

170 – 200 ml buttermilk (100 – 120 ml soya yoghurt for dairy free version)

 

Method

1. 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.

2. In a small bowl mix the eggs, buttermilk and grated apples together until blended.

3. 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.

4. 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.

5. Store in fridge up to 2 days or freeze individually and use as required.