Easy peasy almond muffins! As the weather gets cooler, for me, it’s time to get cooking yummy comfort foods! I love to bake, especially things that take a few minutes to prep and not long to cook so I don’t have to wait for what I am craving at that time!
This muffin recipe is a one bowl deal and you can put whatever you want to flavor it and make it even more delicious. For this batch, I used frozen organic raspberries and I also put in a bit more effort and made a healthy lemon curd to spoon into the center of each muffin! Since I have a tree full of lemons and fresh chook eggs, why not! I added this recipe too.
Of course, when I make something, I always think of nourishment so here’s why these muffins are so good for you and beneficial to your skins health. When you are trying to maintain healthy skin, it is helpful to eat certain healthful foods that are rich in specific nutrients. *Almond Meal – almonds are rich in vitamin E which of course means great in skin care but also for healing your skin from the inside!
*Organic eggs are great for the skin, they help soften, firm and hydrate the skin. It is known to contain amino acids that help in generation of new skin cells. … Apparently, eating about one egg a day significantly increases blood levels of lutein and zeaxanthin (but not cholesterol) *Coconut – According to Bastyr University, consuming raw coconut oil can reduce the severity of bacterial and inflammatory skin conditions, such as eczema and psoriasis. *Maple Syrup Like raw honey, maple syrup is full of powerful antioxidants, which can help to fight wrinkles, reduce dryness and promote healthy, vibrant skin, all though it has less fructose. In terms of minerals, it contains calcium, iron, magnesium, phosphorus, sodium, potassium, and zinc. Vitamins such as thiamin, riboflavin, niacin, and B6 are also found in this syrup. *Buckwheat Flour – is actually a fruit seed, therefore gluten free. It is also a source of good carbs, low GI and B vitamin and mineral rich. The other great thing about buckwheat is that is high in rutin, a bioflavonoid which is very anti inflammatory and helps to aid against sun damage to your skin and blocks free radicals that prematurely age your skin.
Time to get baking hey! Almond Muffin Recipe
2 cups almond flour (I found some activated almond flour at the health food shop!!) 1/2 cup buckwheat flour (you can use all almond or another flour)
1 cup raw honey or maple
1/2 cup shredded coconut (optional)
1 1/2 tsp bicarb soda (add to yoghurt, it reacts to help the muffins rise) 1/4 tsp Himalayan salt
1/2 cup coconut oil melted
1/2 cup coconut yoghurt/mylk
3 large eggs (or substitute with 3/4 cup of applesauce or mashed banana with 1 1/2 tsp baking powder) 1 tsp vanilla extract
3/4 cup raspberries or some other fruit/nuts/choc chips or whatever! Method
1. Put everything but the fruit (unless its mashed banana, mix that in now too) into a thermomix (Speed 5, 20 seconds on reverse) or a food processor, mixing bowl or whatever you use. 2. Blend until combined then fold in fruit.
3. I baked mine in a mini muffin tin on 180 degrees for about 20 mins until they were golden. You can use a normal muffin tin. Cook until golden and a skewer comes out clean.
Lemon Curd Recipe
3 organic eggs 1/4 cup maple syrup (the real stuff!) 1/4 cup lemon/lime juice ( I like to mix)
1 tsp lemon zest optional
6 Tbsp coconut oil or a mix of coconut oil and coconut butter. ( I do this)
Method
1. Over a low to medium heat, using a whisk, stir the eggs and maple syrup until it starts to go pale and thickens slightly. This will take some time. Be patient and don’t leave it. 2. Add the coconut oil/ butter and juice, one tbsp at a time. It will thicken quickly now so don’t leave it or it will curdle. When it is quite thick or starts to bubble, take it off the heat. Do not let it boil. For a vegan lemon curd, use 3/4 cup cashews instead of eggs and a pinch of turmeric. Blend all in a high speed blender or bullet then refrigerate for at least 4 hours. 3. I spooned some muffin mix into the muffin case then spooned a small amount of lemon curd then more muffin mix on top and carefully smoothed it over.
Leave a Reply