Nutritionist approved muffin recipe! I’ve been tinkering with a low sugar muffin recipe for the kids lunch boxes and for grown ups too. Adapting recipes to make them more nutritionally dense and balanced is something that I love teaching my clients to do too.
I took even more sugar out of the recipe and replaced half of the white flour with almond meal. Added half a Watties Black Doris plum to the bottom for a burst of flavour and it tastes absolutely delicious!!
1 1/2 cups plain flour (Use GF flour if you like)
1 cup almond meal
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sugar
2 eggs lightly beaten
2/3 cup melted coconut oil
1 cup high protein unsweetened yoghurt
1/2 cup milk
1 tin Black Dorris Plums halved, stone removed
Preheat the oven to 190C
Combine the flour, almond meal, baking powder, soda, sugar and salt in a large bowl.
Combine the eggs, coconut oil, yogurt, and milk in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined.
Add a little bit more milk if the mixture still seems too thick (the consistency can vary depending on which brand of yoghurt you use). The batter should be a soft dropping consistency.
Prepare your muffin pan then place half a Black Doris Plum in each cup. Spoon the batter over each plum to fill the cup. Bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
Cool on a wire rack, then store in an air tight container.
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