Adapted from a recipe from Lorraine Wardle
Non-wheat muffins are more filling than their wheat-based counterparts: They are
heavier and do not pravoke high blood sugar nor insulin. They are delicious to
boot.
Ingredients
* 3 cups almond meal
* 1/3 cup ground flaxseed
* 2 tsp baking soda
* l tsp sea salt
* 2 tsp ground cinnamon
* l-1 1/2 tsp ground nutmeg
* 1 cup chopped walnuts
* 2 cup chopped dates
* 1 cup dessicated coconut
* Sweetener equivalent to 1 cup sugar we used stevia granules
* 4 eggs
* 1/2 cup Jalna Greek yoghurt. We used the “natural” but you could also use the “low fat natural” or the “sweet and creamy”.
* 2 cups pumpkin puree
Method
1. Preheat oven to 160C (325F) or 150C fan-forced. Grease muffin pan with coconut or other oil or place muffin liners in each well. We used the patty cake liners and a cup cake tray to make smaller muffins.
2. Mix almond meal, flaxseed, baking soda, sea salt, cinnamon, nutmeg, chopped
walnuts, dates, coconut, and sweetener in bowl and mix thoroughly.
3. ln another bowl, beat eggs and Greek yoghurt, and then beat in pureed pumpkin.
4. Add to the almond flour mixture and mix thoroughly.
5. Spoon the mixture into muffin cups (fill each well to at least 1/2 full).
6. Bake for 30 minutes, or until beginning to brown on top. Allow to cool at least 10 minutes before removing muffins from tin.
Note: can top with Greek Yoghurt Topping Greek Yoghurt Topping.