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May 12, 2017

A delicious grain free muffin, perfect for a speedy breakfast option, post workout snack or afternoon treat.

Serves: Makes 6-8 large muffins

Cooking Time: 25-30 minutes


250g Almonds
1/2 tsp Sea salt
1 tsp Bicarbonate of soda
75g Coconut oil
1 tbsp Cinnamon
3 large Eggs
100g Honey or maple syrup
Zest of 1 lemon
75g BlueberryActive® Blueberries soaked in warm water for 15 minutes
Flaked almonds to decorate


  1. Preheat the oven to 180C (Gas Mark 4).
  2. Line a muffin tin with paper cases.
  3. Place the almonds in a food processor and process until very fine.
  4. Add the salt, bicarbonate of soda, oil, eggs and honey and process again.
  5. Drain the BlueberryActive Blueberries and stir in the batter with the lemon zest.
  6. Spoon batter into the paper cases.
  7. Sprinkle over the flaked almonds.
  8. Bake fro 25-30 minutes until golden brown and cooked through.
  9. Allow to cool in the tin for five minutes then place on a wire rack to cool completely.

Nutrition Information

Per Muffin: Calories 371kcal, Protein 9.2g, Carbohydrates 18.2g, Sugars 16g, Total Fat 29g, Saturates 10.1g, Fibre 2.3g, Salt 0.5g

Per 100g: Calories 453kcal, Protein 11.2g, Carbohydrates 22.3g, Sugars 19.5g, Total Fat 35.5g, Saturates 12.3g, Fibre 2.8g, Salt 0.6g