Recipe Of The Week – Berry and Coconut Muffins
Our berry and coconut muffins make the perfect breakfast or snack. They will also help to satisfy any sweet tooth, but with none of the refined sugar.
If the mixture is a little thick, loosen with a splash of unsweetened almond milk.
Serves 6
Ingredients
- 30g coconut flour
- 30g oat flour (blitz 30g of oats in a blender)
- 1 tsp baking powder
- 150g low-fat cottage cheese
- 2 eggs
- 100g frozen berries of your choice
- Cooking spray
Method
- Preheat the oven to 180C/160C fan
- In a large mixing bowl, combine the coconut flour, oat flour and baking powder and mix together thoroughly
- In a separate bowl whisk together the cottage cheese and eggs before adding to the dry ingredients
- Roughly chop the frozen berries and add to the muffin mixture and stir to combine
- Line a muffin tray with muffin cases, and give each one a single spray of cooking oil
- Spoon the mixture into each of the cases before putting in the oven for approximately 15 minutes, or until a fork comes out clean when put into one of the muffins
- These are best enjoyed warm and can be topped with Greek yoghurt or peanut butter to make a more substantial snack or breakfast
- Keep in an air tight container and they will be good for the week
