Raspberry Morning Muffins
Raspberry Morning Muffins - For Kids Health
Light, nutty and moist – these gluten-free almond flour raspberry muffins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!
Ingredients
- 2 cups almond meal
- 2 free-range eggs
- 2 free-range egg whites
- ½ cup honey or maple syrup
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen
Method
- Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with liners.
- Add the eggs, egg whites, vanilla extract, olive oil, cinnamon and honey to a blender and pulse until mixed together. Add the almond meal, baking soda and sea salt and pulse until all ingredients are well combined.
- Spoon the batter into the patty pans and bake for 25 minutes or cooked through. Remove from the oven and leave to cool on cooking rack.
- Keep air tight contain in the fridge for up to 5 days.
- Makes: 12
- Prep time: 10 minutes
- Cooking time: 25 minutes
- Freeze: Yes
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Welcome to the Kids Health Club!
Hello, wonderful parents! Fiona Stock here. your guide and friend. I'm a highly respected Paediatric Naturopath and Children’s Nutritionist. I'm known for my expertise as an educator, mentor, and author, with over 25 years of extensive experience. Throughout my career, I've gained a profound understanding of the unique needs involved in supporting children's health conditions.
My knowledge is enriched by specialised training from the American Medical Academy of Paediatric Special Needs (MAPS) and Gut and Psychology Syndrome, under the guidance of Dr. Natasha Campbell-McBride. You can trust my advice, as I adhere to Australian law and hold registration with both the Australian Natural Therapies Association and the Australian Therapeutics Act.
