This is one of my toddler’s fave snacks, and as it’s super healthy, it gets cooked in our kitchen on a regular basis. I really like easy muffin recipes as I find they’re popular with kids as a perfect lunchbox treat, quick breakie or after school snack. Being so full of protein, these muffins will keep them going without any crazy sugar highs as there’s no refined sugar here. I also love them as a post work out snack, so they’re an all-round winner.
12-16 muffins depending on how big your cases are
2 cups = 360g of ground almonds
1/2 cup = 90g of dessicated coconut
1 teaspoon of gluten free baking powder
1 tablespoon protein powder (optional)
1/2 cup = 110g of coconut or rapadura sugar (good unrefined options - find these in a big supermarket/healthfood store or on Amazon!)
1 teaspoon of vanilla bean paste
2 tablespoon of chia seeds
1/2 cup = - roughly 4 heaped tbspns of extra raw virgin coconut oil (melted)
1/2 cup of fresh or frozen raspberries, blueberries, blackberries or any type of berry! (use as many as you like)
Preheat oven to 180 C.
Line a muffin tray with muffin cases.
In a large bowl mix together the almonds, coconut sugar, chia seeds, desiccated coconut & baking powder.
In a separate bowl, whisk together the eggs, coconut oil & vanilla bean paste.
Pour the egg mixture into the bowl of almond mixture and stir until well combined.
Pour the mixture into the muffin cases and dot with berries, pushing them down into the mix slightly so they go all gooey and jammy when they bake.
Bake for approximately 20 minutes or until golden on top.
Store in an air-tight container and they will keep for 4 or 5 days.