Recipe Overview
Lightly sweet, high in protein, and naturally colourful with PurQ 100% Plum Powder. These gluten-free muffins are a simple snack or teatime treat.
Ingredients
- 3 cups almond meal
- 30 g PurQ 100% Plum Powder (approx. 3 x 10 g sachets)
- ½ tsp baking soda
- 4 eggs
- 3 tbsp maple syrup or honey
- ¼ cup coconut oil, melted
- 220 g blueberries
- Optional: cinnamon, to taste
Method
- Preheat oven to 170°C. Line a muffin tray with paper cases.
- In a large bowl, combine almond meal, PurQ 100% Plum Powder, baking soda, and cinnamon (if using).
- In a separate bowl, whisk together eggs, maple syrup or honey, and coconut oil.
- Pour wet ingredients into dry and stir until combined.
- Gently fold in blueberries.
- Divide mixture evenly into the prepared muffin tray (makes about 9 muffins).
- Bake for 40 minutes or until a skewer inserted in the centre comes out clean.
- Cool before serving.
Why it works
Almond meal and eggs provide protein, blueberries bring natural sweetness, and PurQ 100% Plum Powder gives a vibrant colour twist to this gluten-free classic.
Tip
For an extra treat, warm muffins in the microwave for a few seconds before serving.