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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Lemon and Blueberry Muffins

Lemon and Blueberry Muffins
Lemon and Blueberry Muffins
Lemon and Blueberry Muffins
Lemon and Blueberry Muffins

I love the combination of lemon and blueberry so I had to share this lemon and blueberry muffin recipe. These healthy muffins have the same texture as glutinous muffins—but none of the guilt!

Lemon and Blueberry Muffins

Ingredients
  • 200g ground almonds
  • 3 eggs
  • 2 tbsp honey/maple
  • 3 tbsp almond milk
  • 3 tbsp coconut oil
  • 1 tsp baking powder
  • ½ tsp baking soda
  • juice of 1 lemon
  • zest of 1 lemon

 

 Blueberry filling

  • 125g blueberries
  • 1 tbsp. honey/maple
  • 2 tbsp chia seeds

 

Frosting

  • 200g raw cashews soaked in water overnight
  • 2 tbsp coconut oil melted
  • 1 lemon – juice
  • 1 tbsp. honey/maple
Method
  1. Preheat the oven to 180°C.
  2. Start by preparing the blueberry chia jam.
  3. Add the blueberries to a small saucepan over low heat, once dissolved remove from heat and stir in the honey and chia seeds let sit to one side for 15-20 minutes. Alternatively you can leave the blueberries whole and drop 2-3 in to each bun before baking.
  4. Mix the cupcake batter ingredients in a bowl until smooth.
  5. Spoon in 1 ½ tbsp of batter to each lined bun mould then 2 tsp of jam or 2-3 fresh blueberries layers by another tbsp. of cupcake mix.
  6. Set off to the oven to bake for 20 minutes until golden toasted on top.
  7. Let cool while you prepare the frosting.
  8. Rinse and drain the cashews, add them to a blender or nutribullet along with the coconut oil, lemon juice and honey, blend until smooth and creamy.

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