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I have many fond memories of muffins, especially my favorite berry and nuts. Memories of cold winter days when I was at university in London. Memories of baking a batch at 5 am so I can take them fresh to my colleagues at work. And my favorite memory, when I went into labour for my daughter Noura, and while waiting to go to the hospital I baked some crumble blueberry muffins and took them to the nurses.
It’s natural for food to have an emotional attachment because of these childhood memories. When restricting or dieting or eliminating for non-health reasons, we are depriving ourselves of joy that is more important to our health than the number on the scale.
These muffins can be made gluten-free using the flours suggested in the recipe, or use a gluten-free flour mix. But you can also make it with wheat or spelt flour if you don’t have a gluten intolerance. The flours and starch can be replaced with the equivalent amount of any other flour. You can also use dairy yogurt or a dairy-free alternative. Both are great! Go with what works for you. The same with coconut sugar. If you have it, use it! Otherwise, go with any granulated sugar you have.
Any berries can be used here, fresh or frozen. I would avoid strawberries as they are a little too watery. I love to use walnuts, but hazelnuts and almonds are also great options, or just leave them out completely if you’re allergic to nuts.
All I ask is whichever way you choose to make the muffins, enjoy one (or two) with a cup of coffee and without any guilt because life is just too short.
1/2 cup (60g) almond flour
1/2 cup (60g) chickpea flour
2 tablespoons arrowroot (or cornstarch)
1/2 cup (75g) coconut sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (120g/120ml) full-fat yogurt
1/4 cup (60g) neutral oil, melted coconut oil or melted butter
1 teaspoon vanilla
2/3 cup (80g) fresh or frozen berries
1/2 cup (60g) raw walnuts, chopped and divided
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