A gluten-free recipe I'll take to the next Monday class in Karridale. 🫐🍋😊

Most Mondays, when I've got my act together, I'll bake and take morning tea to have after class. We sit outside in the sun, have a cuppa and a chat. It's lovely 😊

Last Monday's Banana Almond Meal Muffins were a hit, but here is an even better variation of that recipe - Lemon Blueberry Almond Meal Muffins. They are so delicous I had to share the recipe.

These Lemon Blueberry Almond Meal Muffins are not too sweet, gluten-free and reasonably healthy!

Here it is.

Lemon Blueberry Almond Meal Muffins

Ingredients

• 2 cups almond meal (I substituted 1/4 cup dessicated coconut just because I had extra)

• 2 eggs

• 3 tablespoons honey or maple syrup

• 3 tablespoons olive oil or melted coconut oil

• Zest of 1 lemon

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• Pinch of salt

• 3/4 cup fresh or frozen blueberries

Method

1. Preheat oven to 170°C (fan-forced) and line a muffin tray.

2. In a bowl, whisk together eggs, honey (or maple), oil, lemon zest, lemon juice and vanilla.

3. Add almond meal, baking powder and salt. Stir until combined.

4. Gently fold through blueberries.

5. Spoon into muffin tray and bake for 20–25 minutes, until golden on top and firm to touch. (I made mini muffins and baked for 15 mins)

6. Allow to cool slightly before removing from tray.

(Recipe credit: ChatGPT)

If you’d like to join us for yoga (and occasional home baking), you’re very welcome.

I teach body-led yoga in Karridale and Augusta, with Self-Care Sundays running fortnightly as a gentle, slower session to properly unwind and reset.

You can find all current classes and bookings here:
👉 https://www.yogaforinnercalm.com/offerings

Mary