If you are looking for a low carbohydrate, nutrient dense snack, then these gluten & dairy free high fibre muffins might be for you. They contain protein, fibre and nutrients, which include calcium and iron
Benefits
For a nourishing snack, these high fibre muffins pack a punch with a blend of ground almonds, flaxseeds, eggs, and olive oil, ensuring a rich texture and satisfying bite. Crunchy sunflower and sesame seeds add a satisfying texture. The sweet dried apricots and dates lend natural sweetness and extra fibre. These muffins are as nutritious as they are delicious and will fuel you in a way that energizes you. They are low carbohydrate, and each one contains 6g protein, 4g fibre, 15g carbohydrates and 13g healthy fat. They are a great addition to a lunch box and convenient, because they freeze well and so can be batch cooked. I have to freeze them as soon as they cool down, or I might eat too many all at once and as a snack, one is plenty! Each muffin is packed with 203 nutrient dense calories to fuel your body.
Ingredients
- Ground Almonds 40g
- Milled Flaxseeds 60g
- Gluten Free baking powder X 2 teaspoons
- Maple Syrup x 2 tablespoons
- Eggs x 3
- Cold pressed Extra Virgin Olive Oil X 30g
- Water 60ml
- Sesame Seeds 30g
- Sunflower Seeds 40g
- Dried Apricots Chopped 50g
- Dates chopped 40g
Method
- Pre-heat the oven to 180 deg C (fan)
- In a food mixer blend the maple syrup, eggs, olive oil and water on a high setting, until smooth
- Add the ground almonds, flaxseeds, and baking power and blend again to mix through
- Add the sesame seeds, sunflower seeds, and chopped fruit and pulse to mix
- Spoon the mixture evenly between 9 muffin cases
- Bake at 180 dec C (fan) for 20-25 minutes
- Cool on wire rack
These muffins are high fibre to aid digestion and contain many nutrients which are great for us, including 136mg of calcium (16% of our required daily intake). They also contain healthy fats, which are beneficial for the integrity of our cell walls. I hope you enjoy them!