Looking for a snack that satisfies and supports your gut? These muffins are a great place to start.
They’re low glycaemic index (GI), high in protein, and full of minerals your body will thank you for. But it’s the ingredients that really make them special:
Flaxseeds bring fibre to support digestion and gently sweep toxins through the body, while cherries offer natural sweetness and help support kidney function by aiding in the removal of uric acid.
Simple, nourishing, and gut-friendly! This is the kind of recipe that proves healthy eating can still feel like a treat.
Make 6 large breakfast muffins or 8-10 cupcake sized snack muffins
- 40g ground almonds
- 60g ground flax seeds
- 2 tsp gluten free baking powder
- 15g coconut sugar
- 3 eggs
- 30g coconut oil, melted
- 60ml water
- 30g sesame seeds
- 40g sunflower seeds
- 90g dried cherries, chopped into small pieces
Method:
- Preheat the oven to 180C
- In a food mixer blend the sugar, eggs, coconut butter and water on high speed until very smooth.
- Add the ground almonds, flax meal and baking powder and blend until well combined.
- Add the sesame seeds, sunflower seed and chopped dried cherries and pulse the blender a few time to ensure all the ingredients are evenly mixed.
- Spoon the batter into muffin or cake cases.
- Bake at 180°C for 20-25 minutes for full sized muffins or 15-20 minutes for cupcake sized snack muffins.
- Cool and serve.
