A healthy muffin recipe has been another one that's taken some time to master. You want your muffins to still taste like a treat and be somewhat nutritious but without excessive sugar and the bloat you can get from processed flours.
I have played around with various flours over the years. Using solely almond usually produces a slightly burnt looking muffin, coconut is often a little too dry and buckwheat can be really dense. Pairing a couple of your favorite flours will not only up your nutritional profile but also create a desired density.
For these guys I used a mixture of almond, buckwheat and tapioca. Buckwheat flour is ridiculously cheap and gives these muffins a great taste. The coconut oil keeps them soft and fudgy, and the rice malt syrup adds enough sweetness without blowing your fructose and sugar levels through the roof.
For the serious chocolate lover, you can make these muffins even more satisfying with a hint of chocolate chips. Just imagine the slightly warmed, fresh out of the oven, gooey surprise with a nice cup of tea. Perfection!
When the temperature drops, there is nothing better than tucking into something warm, fragrant and satisfying. Here are a seven of our favourite recipes to warm your belly this winter
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
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