Chocolate Blueberry Muffins

Chocolate Blueberry Muffins

We're actually not against gluten but because we like to make our treats as nutritious as possible, we end up avoiding white flour most of the time. It also means our recipes cater for people with intolerances or those with coeliac disease. So to create light & fluffy muffins without the need for traditional flour, we've used whipped egg whites - these really are your best friend when it comes to gluten-free cakes and muffins!


Dark chocolate and cacao powder is full of magnesium which is involved in over 300 enzymatic reactions in the body. It helps with muscle contractions, energy production and is important in regulating a regular heart rhythm. And because magnesium is a natural stress-reliever, it's really important to make sure you're getting enough if you have a stressful job/life or if you exercise a lot. The combination of blueberries and cacao means this recipe is bursting with a very long list of antioxidants. These help to protect our body from damage which can in turn reduce inflammation - this means a lower risk of chronic diseases like cardiovascular disease. A regular consumption of blueberries is actually linked to better health for nearly every system in the body. For example, they've been shown to protect against neurological diseases and can improve cognitive functioning. They're also meant to help reduce muscle damage after an intense workout. We know what we'll be grabbing after our next run!

 

Ingredients:

Muffins:

  • 200g almond meal
  • 2 large eggs
  • 115ml almond milk (or milk of choice)
  • 1 tsp vanilla extract/bean paste
  • 4 TBSP honey/maple
  • 3 TBSP cacao powder
  • 1 tsp baking powder
  • 100g blueberries (fresh or frozen)
  • pinch of salt

Frosting:

  • 1 x 400g tinned coconut cream/full-fat coconut milk - refrigerate overnight or for at least 8 hours
  • 75g dark chocolate (we used 85%)
  • 1 TBSP honey/maple

*Makes 6-8 muffins

 

Instructions:

Muffins:

  • Preheat your oven to 180°C and line a muffin tin with muffin cases.
  • Separate the egg whites and yolk into two separate mixing bowls.
  • Whip the egg whites with a whisk (hand or electric whisk) until they form stiff peaks.
  • Combine the almond meal, cacao powder, baking powder and salt in another bowl.
  • Then combine the wet ingredients - egg yolks, honey/maple, vanilla and milk.
  • Add the almond meal mix to the wet mix and stir well.
  • Then add the blueberries.
  • Next fold in the egg whites gently. It's best to use a silver spoon because this helps keep the egg whites structure.
  • Spoon the mixture into the muffins cases.
  • Bake in the oven for ~20-25 minutes.
  • Leave to cool on a wire tray for at least 30 minutes - the muffin cases will stick when it's still too hot.

Frosting:

  • Using a bain-marie, melt the dark chocolate.
  • Once melted, stir in the honey/maple - you can exclude this is you're using a chocolate with a lower % cacao as these tend to be sweeter.
  • In a mixing bowl, spoon the solid part of the coconut cream into a bowl.
  • Let the chocolate cool for 2-3 minutes and then add to the coconut cream. Whip well until completely combined.
  • Immediately add a spoonful on top of each of the cooled muffins.