Blueberry Muffins

Its always satisfying when you can make a muffin that you love and is good for you too ... I love these muffins that came together with a few of my favourite ingredients. They took less than 10 minutes to to make and only 15 minutes in the oven - making the whole process less than 30 minutes. They are free from gluten, refined sugars and carbs. You can also make them dairy free by substituting coconut oil for the butter. The muffins are protein dense due to the almond flour and eggs, full of antioxidants (blueberries), support your liver (lemon and the lemon rind) feed the good bacteria in your gut (maple syrup) and have absolutely ZERO nasties in them. The best part is being able to have a blueberry muffin for breakfast and not feel guilty about it...

Ingredients:

• 1 cup blueberries (either fresher frozen)

• 1 cup almond  flour

• 2 eggs

• rind of one lemon

• 2 tablespoons of juice from the lemon

• 2 tablespoons maple syrup

• 2 tablespoons melted butter (or coconut oil)

• 1/2 tsp bicarbonate of soda

• 1 vanilla pod - seeds scraped out (optional)

Preheat oven to 180 degrees

Whisk the eggs up with the vanilla seeds then add the remaining wet ingredients (lemon, melted butter and maple syrup). To this add the almond flour, bicarbonate of soda and blueberries. Stir together and then distribute among 7-8 muffin  holders.

Put in the oven for 15- 25  minutes - timing may vary depending on your oven. You will know when they are done as they will be golden on the outside and bounce back when you touch them.

Let me know what you think