I have learn in my own skin that one of the secrets to maintain a healthy diet is organization. When things get a bit out of control and I don’t have at hand healthy ingredients, I end up going down the rabbit hole and making bad food choices.
That’s why this weekend I’ve been trying to cook for the week, so I have healthy alternatives ready to grab when I’m hungry.
One of my favorite moments of the day is breakfast, but during the week I don’t have too much time to improvise. It has to be more of a “grab and go” kind of deal but without compromising on the flavor. These Nuts & Blueberry Muffins are the perfect way to start the day, pair them with a creamy macaccino with almond milk or a matcha latte and your are ready to rock your day!
– 1/2 cup of ghee (clarified butter), melted and cooled
– 1/2 cup of almond milk
– 2 cups of gluten-free self-raising white flour (I used Doves Farm)
– 3/4 cup of coconut sugar
– 2 tablespoons of grounded flaxseeds
– 6 tablespoons of water
– 1/4 teaspoon of salt
– 1 cup of blueberries
– 1/3 cup of chopped nuts (I used a mix of walnuts, hazelnuts and cashews)
Pre-heat the oven to 190ºC.
Mix the 2 tablespoons of flaxseeds with the water and whisk with a fork. Let it sit for about 10 minutes.
In the meantime, mix in a bowl the melted ghee and the almond milk.
In another bowl mix the flour, the coconut sugar and the salt.
Stir the wet ingredients into the dry ingredients. Fold in gently the nuts and the blueberries.
Line a 12-cup muffin pan with paper liners and divided the batter evenly between the cups.
Place in the oven and bake between 25-30 minutes.