Blueberry Almond muffins

Yields: 12 Servings Difficulty: Medium

A delicious breakfast or protein packed treat for a busy day on the go.

Ingredients

0/9 Ingredients
Adjust Servings

Instructions

0/10 Instructions
  • Place the dates in a bowl with boiling hot water and let them well for 15 minutes.
  • Preheat the oven to 180˚C.
  • Place muffin paper cups in a 12 muffin roasting tin.
  • Strain the dates and mix in a blender until a smooth paste.
  • Heat the coconut oil in the microwave until liquid, add to the dates.
  • Whisk in the eggs, rosewater, baking powder, almond flour and almond milk.
  • Fold in the blueberries and divide the mixture over the muffin tin. - Use other berries for variety if you like.
  • Sprinkle some chopped almonds on top of each muffin.
  • Cook in the oven for about 15-20 min, until golden.
  • Leave to cool for 5 min and remove from the tin.

Notes

They are so good when eaten warm, but also when cooled down. They keep for about a week in the fridge or you can freeze them and reheat in the toaster when needed for breakfast another day.

Tags

#almonds  #blueberries  

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