Weight Loss Recipe For Wheat Free Muffins

Made with almond meal, these wheat-free muffins are an excellent option for people who want to avoid wheat in their diet.

Made with fresh berries, they will not only taste delicious, but you’ll also have the benefits that come with consuming berries, which include antioxidants, fibre and vitamin C.

Wheat Free Muffins Recipe

Ingredients:

325g almond meal
1/2 teaspoon baking soda
4 eggs
50 ml coconut oil
A few drops of vanilla essence
1 teaspoon cinnamon
2 tablespoons honey
100 g raspberries
200 g blueberries

Optional Extras:

Substitute the honey for maple syrup
Add some shredded coconut to the batter
Add some chopped walnuts to the mix

Method:

Preheat your oven to 185°C.
In a mixing bowl, mix together the almond meal and baking soda.
Add the eggs, coconut oil, vanilla essence, cinnamon and honey, and stir with a wooden spoon until well combined.
Add and gently mix through the raspberries and blueberries (retain a few blueberries and raspberries for presentation)
Scoop into muffin tins lined with paper cases.
Bake for 30 minutes until the muffins turn a golden brown colour. The muffins should be cooked through and spring back lightly when touched.
Allow to cool and top with a few raspberries and blueberries for presentation.

Serves: 12. Calories per serve: 224