I just love a breakfast muffin that is satisfying but not too sweet. This moist muffin is more of a scone and offers wonderful anti-inflammatory magnesium and antioxidants. The high amount of cinnamon balances blood sugar.
2½ cups nut or seed flour (almond, pecan, hazelnut, sunflower)
1 tsp baking soda
½ tsp grey sea salt or pink rock salt
1 tbsp cinnamon
½ cup extra-virgin olive oil
3 large organic eggs
2 tsp monk fruit liquid or stevia liquid*
1 tbsp pure vanilla extract
1 cup blueberries or raspberries, fresh or frozen
1 tbsp ground flax meal (helpful if using monk fruit or stevia in order to bulk it up).
1. Preheat the oven to 300°F (150°C). Line a standard 12-cup muffin tin with paper liners or use a silicon baking tin.
2. In a medium bowl or stand mixer, mix the nut or seed flour, baking soda, salt and cinnamon. Add the oil, eggs, sweetener and vanilla to the dry ingredients and stir until the batter is smooth. Using a silicon spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
3. Divide batter between muffin cups. Bake the muffins on the center rack for 35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean.
4. Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
The original recipe in the first edition used ½ cup, unpasteurized liquid honey. This is a lot of carbohydrate, so only use this recipe if you feel confident you are athletic or have a healthy metabolism.
Makes 9 significant or 12 small muffins.
This recipe can be found in my 1st book, Meals That Heal Inflammation on page 233.