Reena TerrepingInspired by a beautiful client in my recent class, I’ve decided to share this muffin recipe. Although I’ve made these muffins countless times without precise measurements, I’ve finally written it down for you all.
A Note of Caution: While these muffins are a delightful and healthy treat, they can significantly lower blood sugar levels. If you don’t need to lower your blood sugar, consume them in moderation!
Feel free to experiment by adding berries, peanut butter, banana, vanilla, or cinnamon, desiccated coconut to the mix for variety.
I usually crumble these muffins into my gluten-free overnight oats and yogurt mix for a delicious breakfast. They add a lovely muffin flavour to the porridge.
Originally, this was my “Mug Muffin” recipe. If you have a stick mixer we recommend using it to ensure the muffin mixture is well blended, resulting in better rising. However, you can also blend the mixture with a fork if you prefer.
For those who are dairy-free, coconut yogurt is a great alternative to lactose-free yogurt. I use organic coconut flour from Coles (flours from different brands act differently), as it is the finest I’ve found so far.
Ingredients:
- 5 tablespoons coconut flour
- 1 tablespoon almond meal
- 1/3 teaspoon baking soda
- 1 tablespoon yogurt (lactose-free or coconut)
- 1 egg
- ½ cup room temperature water
Instructions:
- Mix all ingredients thoroughly, preferably with a stick mixer (immersion blender/blade grinder) until well blended until the consistency of a sour cream.
- Divide the batter into three small portions.
- Microwave each on high for 90 seconds.
Yield: 3 small cup muffins
Health is your wealth! Enjoy these delicious, sugar – free, gluten-free muffins as part of your healthy lifestyle, and if you’d like more assistance, come to our sugar and gluten-free making and baking class to learn some delicious cake recipes, www.cakeemakee.com
Dom Liv Kimal
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