I’m a huge muffin fan. Unfortunately for me most muffins we come across in cafes and the like are basically just great big sugary cakes. If you take a little time to make your own they come in handy when you’re craving something sweet and looking to add some snacks to your day . I’ve got a sugar free, gluten free, full of goodness version for you here
1/2 cup coconut flour
1/4 tsp bi-carb soda
1/2 tsp cream of tartar
1/4 cup coconut oil
2 tsp stevia
1/2 tsp pure vanilla extract
1/2 tsp sea salt
2 cups fresh or frozen berries (I used a mix of blueberries, blackberries and raspberries)
- Preheat oven to 180 degrees
- Blend together melted coconut oil, eggs, stevia, and vanilla
- Combine sifted flour, baking soda, cream of tartar and salt, and mix together well, until there are no lumps
- Fold in berries
- Grease muffin tins – make sure your go overboard here, these are sticky little suckers!
- Fill muffins tins about 3/4 full
- Bake for 20 minutes
Blueberries are super high in Vit C, which makes them a powerful antioxidant and supporter of the immune system. Blackberries are full of fibre and Vit C and Raspberries are most famous for their high content of ellagic acid, an antioxidant linked with preventing damage to cell membranes and reducing cancer risk.
If these berries are not in season or readily available fresh near you go for frozen, they’re just as nutritious.