Gluten-free Blueberry Muffins

Being able to now eat fruit on the candida diet, I’d bought some blueberries which I couldn’t wait to bake muffins with.

As I wasn’t feeling my best that day, I adapted a recipe from Chef Shane Kelly. I halved those measurements and made a few replacements, for example replaced honey for yogurt and xylitol to make it candida diet friendly. Here’s how I made my muffins:

Ingredients

1. 1 egg

2. ⅙ cup Yeo Valley Natural yogurt

3. 2 tbsp xylitol

4. 2 tbsp melted Pure Sunflower butter

5. ½ tsp vanilla

6. ⅜ tsp baking powder

7. ¼ tsp Himalayan salt

8. ½ tbsp lemon zest

9. 1¼ cup almond flour

10. ¼ cup chopped hazelnuts

11. ½ cup fresh blueberries, leave 12 for topping

Instructions

Preheat your oven to 160°C. Using a hand whisk, beat the egg with the melted  butter, baking powder, vanilla, salt, xylitol and lemon zest until you achieve a smooth consistency. Add the almond flour and hazelnuts and mix thoroughly. Fold in the yogurt and blueberries last. Line a muffin tray with six muffin cases greased with some melted butter. Spoon the mixture into each case and bake in the oven for 30/35mins or until a toothpick comes out clean.

Yields: 6.

Blueberries are a very powerful antioxidant and are rich in fibre, vitamin ms C and K and manganese. As I’ve mentioned in past posts, yogurt is a great probiotic and very useful in the Candida Diet. However, probiotics are very sensitive to heat and as with the blueberries, I doubt many of its great nutrients were preserved after the baking process. I do like how fluffy they made the muffins though.

Voilà! Your own gluten-free, sugar-free, guilt-free, candida-diet friendly muffins. I had mine with an almond milk chicory and pau d’arco latte. Absolutely divine.

Let me know if you make these.💜 èsjé 💜

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