Breakfast Muffins (grain & gluten-free)

I had the urge to bake this morning, and as I had yet to make breakfast I decided to bake some healthy breakfast muffins. This recipe is an adaptation from the Elana’s Pantry blog, and I love it because it’s grain-free, has plenty of good fats and protein. Served with some Tahini, a drizzle of honey and a handful of blueberries, this is a filling breakfast and best of all, it satisfies my sweet tooth too. Have a go, the mixing will only take you 10 minutes tops, the baking only 15 minutes, so you’ll have breakfast ready in 25 minutes or less… or make a double batch and you’ll have breakfast for two days.

Breakfast Muffin Recipe – makes 4 muffins

• 1 Cup Almond flour/ground almonds
• 2 Tablespoons desiccated Coconut (or use seeds or chopped nuts instead)
• 2 large eggs
• 1 Tablespoon Honey
• 1/4 teaspoon bicarbonate of Soda
• 1/2 teaspoon Apple Cider Vinegar

Mix all the ingredients together, and scoop the batter into lightly greased muffin cups or into a greased muffin tin. Bake for 15 minutes at 200 degrees C. Serve with Tahini or nut butter, a drizzle of honey and some blueberries. Enjoy!

I have to mention that this post was hard to type, because lying next to me right now is Banjo, and he is demanding some attention. Every time I start typing, his paw hits me on the arm… greedy hound! I better take him for his walk.

Have a great week yogis!

Hanri & Banjo xx