I’m a firm believer that life should be delicious. And with summer here it certainly is! Colourful fruits and crisp fresh vegetables abound just waiting to adorn our plates. One of my summertime favourites is berries, especially fresh blueberries; but I don’t discriminate. If I can get my hands on strawberries or raspberries at a reasonable price I put them in pretty much everything! I know the season won’t last for long so I make the most of them while I can.
Which brings me to this recipe…
Blueberries are the hero of this wholesome snack, which also includes the protein power of almond meal. Topping the batter off with cinnamon scented pecans adds a great crunch to a treat that does not disappoint. Even better still is knowing that these little beauties are also good for you! They are gluten, grain and dairy free and are suitable for those following a low FODMAP diet.
So get your baking pans out a whip up a batch for easy breakfasts on the run or a yummy snack.
Blueberry Muffins with Pecan Crumble
- 1½ cups blanched almond meal
- 1 tsp cinnamon, ground
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 cup cooked sweet potato
- ⅓ – ½ cup maple syrup (depends how sweet you like your treats)
- ¼ cup silken tofu (substitute mashed avocado for soy-free)
- 1 tbsp almond butter
- 1 tsp pure vanilla extract
- 2 egg yolks
- 4 egg whites
- 1 cup fresh or frozen blueberries
- Muffin liners
Pecan Crumble topping
- ¼ cup pecans chopped
- 1 tbsp brown sugar
- ¼ tsp ground cinnamon (add more if you like)
- 2 tsp coconut oil or butter
- Preheat oven to 175°C (350°F).
- Prepare crumble topping: Place ingredients in a small bowl. Use your fingers to rub the coconut oil or butter in with the other ingredients until well combined. Set aside.
- Prepare muffins: Combine almond meal, cinnamon, baking powder, baking soda and salt in a medium bowl and set aside.
- In a food processor, combine sweet potato, maple syrup, tofu, almond butter, vanilla and egg yolks. Purée until combined and smooth.
- Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.
- In a separate dry bowl, whisk egg whites until stiff peaks form. Then, using a rubber spatula, gently fold egg whites into batter. Add blueberries and stir to combine
- Prepare muffin tin with liners. Divide batter evenly between 12 muffin liners.
- Distribute crumble topping evenly among muffins and lightly press into batter.
- Bake in preheated oven for approximately 20 – 25 minutes.
- Cool completely before serving
- Leftovers may be kept refrigerated in a resealable container for up to 2 days or frozen for up to 2 months.
For a printable version click here: Blueberry Muffins with Pecan Crumble
If you make these, send me a pic and let me know your thoughts!