Blueberry Kefir Muffins
These delicious and wholesome Blueberry Kefir Muffins are gluten free and full of beneficial nutrients.
Blueberries are rich in anthocyanins – compounds that give the berries their beautiful colour. They’re also packed with immune-boosting benefits* and are an excellent source of vitamin C. Maple syrup is a healthier alternative to sugar or agave and contains trace minerals including calcium, zinc and manganese.
* McAnulty LS et al. “Six weeks daily ingestion of whole blueberry powder increases natural killer cell counts and reduces arterial stiffness in sedentary males and females.” Nutr Res. 2014 Jul;34(7):577-84. doi: 10.1016/j.nutres.2014.07.00
Ingredients
- 250g almond meal
- 50g hemp seeds
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 160ml kefir (I use Chuckling Goat Kefir)
- 1 tsp cinnamon
- 1 drop vanilla essence
- 60ml maple syrup
- 2 organic eggs beaten
- 1 ripe banana
- 3 tsbp organic butter, melted
- 200g blueberries
- 35g desiccated coconut
- Coconut yoghurt, optional to serve
Pre-heat the oven to 180 degrees celsius. Grease a muffin tin or line it with muffin cases.
Combine the almond meal, hemp seeds, baking powder and bicarbonate of soda in a bowl.
Then add the kefir, cinnamon, vanilla essence, maple syrup, eggs, mashed banana and butter. Mix well with a hand-held mixer then fold through the blueberries and coconut.
Spoon the mixture into trays and bake in the oven for 20- 25 minutes. Serve with coconut yoghurt (optional).
These muffins freeze well.
Want some more healthy treats? Try my Sweet Potato Pancakes next!
2 comments
Comments are closed.