Healthy blueberry cinnamon muffins make a delicious snack, dessert or even a quick breakfast! Juicy blueberries are folded through an almond meal and buckwheat batter spiked with loads of cinnamon. Gluten free and dairy free.
My third recipe for Pureharvest* is now live on their website and it’s a beauty! A nice fluffy, freshly baked muffin is a classic treat that’s hard to refuse… and these healthy blueberry cinnamon muffins really hit the spot. Juicy sweet blueberries and cinnamon are an amazing combination!
I know muffins can often be a slice of sugary cake in disguise, but trust me I’ve punched as many nutritious elements into these muffins as possible. High fibre, gluten free almond meal and buckwheat flour. Flaxseed and eggs for healthy fats and protein. And Pureharvest’s Coco Quench (coconut-rice milk) and Rice Malt Syrup for moisture and just enough sweetness, without being a sugar overload. The blueberries and cinnamon add further natural sweetness, too.
As the weather turns slightly cooler here in Sydney and we start to embrace autumn, there’s a natural pull toward jumping into the kitchen and turning on the oven. I love the methodical nature of baking – weighing out my flours (yep I weigh stuff, it ensures better results), chopping up the nuts, whisking the eggs. Getting it all organised and then quickly mixing it together, scooping it into the baking tray and voila! Time to sit back and let those yummy baking smells waft through the house.
Whether it’s cool weather where you are or not, you need to get these healthy blueberry cinnamon muffins on your baking agenda! The base of this recipe is quite flexible, and if you don’t have frozen blueberries on hand you could try:
or even some chopped plums, apple or pear.
I like to go a bit overboard with covering the tops of the muffins with walnuts too. The crunchy crumble topping adds an extra delicious dimension!
If you’d like to grab the recipe for these healthy blueberry cinnamon muffins, hop on over to the Pureharvest website to check them out!
This buckwheat ANZAC biscuits recipe is wheat free, dairy free and nut free, and even better they’re super duper easy to make. A simple vegan biscuit, with that classic combo of oats and coconut!
It’s kind of fitting that I’m posting about Buckwheat ANZAC Biscuits this week, when I’m feeling particularly homesick. Though I’ve had the most lovely Easter long weekend with my husband, this time of year is usually one we’d spend with extended family. For a number of reasons I feel the ache of Australia being so far away a little more painfully right now.
London is such an intense, exciting place, and there are still so many areas I’ve yet to explore. But as the weather warms up and the sun lingers in the sky longer, I can’t help but be reminded of being at home in Sydney. Sunning up in the backyard and inviting people over for barbecues. And the expansive, chilled out calmness that is my hometown of Newcastle, and where all of my immediate family live.
However, let’s set this wistful homesickness aside and talk about something a little more fun. ANZAC biscuits! Buckwheat ANZAC Biscuits, specifically.
Made with a combination of oats, coconut and buckwheat flour, they’re actually pretty healthy. I’ve minimally sweetened mine using a small amount of coconut sugar and rice malt syrup. I find the desiccated coconut in the biscuit adds lots of sweetness without needing to bump it up that much.
These Buckwheat ANZAC Biscuits are really simple to make too. Basically, you just drop everything into a food processor (or blender), blitz up a rough dough and mash into shape. The dough is easy to handle. It’s not too sticky, so you can shape the biscuits with your hands and then flatten them onto a tray. Perfect for making with kids, especially as the recipe is nut free, meaning they should be able to make it into most school lunch boxes!
Note: This recipe produces a crunchy, hard ANZAC biscuit if you bake it for the full time specified in the recipe below. If you prefer them a little softer, I would recommend under-baking the biscuits. You could also slightly increase the wet ingredients – I would start with 1 extra tablespoon of rice malt syrup plus 1 extra tablespoon of water.
Vegan Buckwheat ANZAC Biscuits
This buckwheat ANZAC biscuits recipe is dairy free and nut free, and even better they are super duper easy to make. A simple vegan biscuit with that classic combo of oats and coconut!
Preheat oven to 150˚C and line a large tray with baking paper.
Separate out half a cup of the rolled oats and set aside.
Place all ingredients in a food processor except for the reserved half cup of oats. Process together to form a rough dough; it will be a little grainy but should easy come together when you pinch it with your fingers.
Add the remaining oats to the food processor. Pulse just a few times, until the oat flakes are incorporated into the dough but still visible.
Shape the mixture into biscuit shapes (size as desired; I usually get 18 using large heaped tablespoonfuls) and place on baking tray. The mixture doesn’t spread too much, so make sure to shape into a biscuit shape and flatten them down onto the tray. Ideally, they should be between 5 mm and 1 cm thick, closer to 5 mm.
Bake for approximately 20 minutes or until the biscuits turn a nice golden brown, slightly darker at the edges. They will still feel soft in the centre after this time, but they will harden. If you want to have a slightly softer biscuit, I suggest under-baking. Try taking out between 12-15 minutes of cooking time.
Once baked to your liking, remove from oven and allow to cool and harden. Store in an airtight container; they should last 1-2 weeks stored at room temperature.
*You can use maple syrup, coconut syrup or date syrup instead of rice malt syrup. You can also use honey, but the biscuits will no longer be vegan.
Healthy gluten free carrot cake muffins made with almond flour and coconut flour. Grain free and paleo, these maple syrup sweetened muffins make a tasty snack. Ice them with coconut yoghurt or cashew cream for a little extra indulgence!
Note: this is an older recipe from the blog (from October 2015) which has been tweaked, refreshed and updated! I reduced the almond flour a little and made a few other minor adjustments to make the muffins more moist and “carrot-y”.
Around Easter time my carrot cake cravings intensify. It’s pretty hard not to want a slice or three when so many recipes start popping up. How can a humble little veggie make SUCH a great cake! It’s a classic sweet treat. I love a juicy carrot cake studded with crunchy nut pieces and chewy bites of fruit. Lots of grated carrot too of course, it adds so much natural sweetness, moisture and a healthy element to the recipe. (Hey, it’s got veggies in it, riiiiight?)
Now, I think everyone loves the convenience of a muffin, so I thought I’d make some healthy carrot cake muffins. These little beauties are a perfectly portioned way to get your carrot cake fix, plus you can easily freeze and store a few for future carrot cake cravings. Healthy carrot cake muffins, we love you!
Though I’ve just sung the praises of baking muffins, this recipe could also easily be made into cake or loaf if you prefer. Just increase the baking time so the centre is properly cooked through. You can cover the top of the cake if the top starts browning too quickly during baking.
Icing Ideas for Carrot Cake Muffins
I’ll often just dollop on a little coconut yoghurt before I eat one (I really like Coyo vanilla bean yoghurt, it’s super thick and lush, and sweet without sugar. Not a sponsored mention!). Some other suggestions are:
Greek yoghurt with a little vanilla extract and cinnamon stirred through;
Cashew cream (soak cashews, drain, blend in a high speed food processor/blender with little vanilla extract, maple syrup and lemon juice).
I really, really love them with cashew cream too, I’m just often too lazy to make it!
Hope you have a wonderful Easter guys. With lots of healthy carrot cake muffins involved, of course
Healthy Carrot Cake Muffins
A healthy recipe for gluten free carrot cake muffins made with almond flour and coconut flour. Grain free and paleo, these maple syrup sweetened muffins make a tasty snack.
100 grams almond flour (- 1 cup)
55 grams coconut flour (- 1/2 cup)
2 tsp baking powder ((gluten free))
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg (- increase to 1 tsp if you want a more noticeable nutmeg flavour)
100 grams overripe banana (- 1 large overripe banana, weighed without the skin)
85 mL maple syrup (- 1/3 cup, (or sub another liquid sweetener))
60 mL coconut oil (measured melted – 1/4 cup)
2 tsp vanilla extract
3/4 cup walnuts (roughly chopped)
3/4 cup sultanas
Preheat your oven to 170 C and prepare a 12-cup muffin pan (lightly grease with coconut oil, olive oil or butter, or use patty cake liners). FYI, my muffin pan capacity is 1/2 cup per muffin hole.
Grate the carrots and set aside. Mash the banana into a puree and set aside.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, cinnamon and nutmeg. Add in the grated carrot and stir again.
In a separate bowl, whisk the eggs. Add the banana puree, maple syrup, coconut oil and vanilla into the eggs and whisk again.
Pour the wet ingredient mix into the dry mix and stir until you have a thick batter. Stir through the chopped walnuts and sultanas.
Divide the mixture evenly between the muffin holes. You can fill the muffin holes up as they don’t rise too much. Smooth the tops over with a spoon or use your fingertips to press the batter in a little (as it will be very thick from the coconut flour).
Bake for approximately 35 minutes or until the tops are dark golden brown and the centre feels firm to touch.
Remove from the oven and allow to cool in the tin for 15 minutes before placing on to a wire rack to cool completely. Store in an airtight container in the fridge, or freeze for a longer life.
*Icing suggestions: whipped coconut cream, coconut yoghurt, Greek yoghurt , ricotta, cream cheese or cashew cream are all delicious choices. Sprinkle with extra cinnamon and chopped nuts.
*Storage time: they will last up to a week in the fridge without icing, but icing them may give them a shorter shelf life depending on what you use. These muffins freeze really well and will keep for three months, but again the type of icing you use may affect the time.
*Mix it up: swap the walnuts to pecans or macadamia nuts, or swap the sultanas for chopped up dried dates or figs. Yum!