The recipe for the muffins I made are a little more of a “treat” than I would usually choose to make but as we were travelling to Rome (and it’s J’s birthday) I made an exception.
The recipe required half a cup of honey. Honey isn’t bad for you but I tend to keep my sugar intake to as low as possible, getting most of it from fruits and vegetables (you’d be surprised how fast it can rack up!). Not only does sugar encourage you to over eat, slow your metabolism and contribute to tooth decay; new research has found that it also inhibits your memory and contributes to learning and personality disorders!! Sounds like a good reason to cut down to me!
You could have used just a 1/4 cup of honey and this recipe would still have tasted fantastic. If you are going to use honey, at least make sure it’s Manuka honey so you’re getting as many health benefits as possible.
- 1 cup almond butter
- 1 cup almond meal/almond flour
- 3 eggs, whisked
- ½ cup Raw Honey
- ⅓ cup Unsweetended Shredded Coconut
- ⅓ cup Gold Label Virgin Coconut Oil, melted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- pinch of cinnamon
- ½ cup fresh blueberries (or as many as you like! Be careful, the more you add the more moist they will be!)
- Preheat your oven to 170 C
- Mix the dry ingredients together in one bowl and the wet ingredients in another. Then slowly add the wet ingredients until you get your desire batter.
- Place ingredients into a muffin tin. I use the silicone muffin cups which have revolutionised my life but the more I use them, the more I wonder what kind of effect the chemicals are having on my food.
- Bake for 15-20 minutes. Just keep an eye on it, they will rise surprisingly well.
- Eat and share and enjoy!