Almond, blackberry and butternut muffins

Vegan, gluten-free, refined sugar free, grain-free, and 100% yummy

These muffins take advantage of some of September’s seasonal produce and are a great way to satisfy cravings for heavy, grounding foods in a mindful way. You can swap out the blackberries for raspberries or cranberries for different vibes!

Makes 6 muffins

165g ground almonds
¼ tsp. sea salt
¼ tsp. baking powder
¼ tsp. bicarbonate of soda
¾ tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. ground cardamom
2 flax eggs*
½ cup cooked, mashed butternut squash
60ml pure maple syrup
2 tbsp. melted coconut oil
A handful of fresh blackberries
Shredded coconut, for dusting

Preheat the oven to 180 degrees C and line a muffin tray with 6 paper cases.

In a medium bowl, mix together the dry ingredients. In another mixing bowl, mash the flax eggs into the squash, and stir through the maple syrup and melted coconut oil. Add the dry ingredients to the wet and combine well but without over-mixing. Stir in the blackberries.

Divide the batter into the 6 cases and sprinkle over a little shredded coconut. Bake for 25-30 minutes or until the tops begin to brown. They will be soft, but will firm up as they cool – let them cool completely before removing from the tins.

These won’t store for very long, so eat within a couple of days or keep in the fridge.

*To make 2 flax eggs – combine 2 tbsp. ground flaxseeds with around 6 tbsp. water, mix well and allow to sit for around 10 minutes. It should be an egg-like consistency. Add a little more water if necessary.