In the 1990’s Cafe Nero had just begun to appear on our streets and the healthy ingredient of choice was bran. If you were into health food, you were into bran. Unfortunately, this admittedly high fibre ingredient is also high in starch and the anti nutrient phytic acid.
A breakfast combo on the way to work for me back then, and especially in the summer, was a skimmed milk iced latte with a bran & sultana muffin. Believing this was a healthy choice I was oblivious to the sugary thickener in the lactose laden latte and the flour, sugar, and dried fruit in the muffin. But those muffins were delicious!
So, Sunday having come around again and the weather warming up, I decided to hit the kitchen and rustle-up a low carb version. The closest recipe I could find was Blueberry Muffins but for this I included two tablespoons of milled flaxseed and omitted the 60g of erythritol as I think that the blueberries, vanilla and cinnamon make them sweet enough. Also, even though sweeteners don’t spike your blood sugars I believe they restart sugar cravings and some research suggests that they aren’t that good for the microbiome.
The recipe is enough to make six muffins and lasted about two minutes when my relatives discovered I had been baking.
120g Almond Flour
60g Melted Butter
2 teaspoons Baking Powder
1 teaspoon Vanilla Extract
2 tablespoons Milled Flaxseed
2 tablespoons Whole Milk (or Almond Milk)
2 Large Eggs
approximately 30 frozen blueberries (using frozen blueberries insures they won’t sink while baking)
Ground Cinnamon for dusting
Combine all the ingredients and mix either by hand or mixer. Fill six parchment muffin cups and lightly press the frozen blueberries into the top of each. Dust with a very small amount of cinnamon and bake for 25 minutes at 180 ⁰C