My favourite summer food by far is berries and I try to eat them everyday at this time of year because they just have so many health benefits (check out this reel to find out more)! I love to add them to smoothies, yoghurt bowls, salads and baked goods – such as in this new recipe for Blackberry, Walnut and Ginger Breakfast Muffins from my Lean & Clean Program.

These muffins are a great option to make in advance for busy mornings, or freeze and pack as part of a healthy picnic if you are at the beach for the day. If you want to add more protein serve with some Greek yoghurt for a healthy breakfast that feels like dessert!

 

Ingredients:

(makes 6 muffins)

• 1/2 cup vanilla protein powder
• 2.5 cups almond flour
• 1 tablespoon ground ginger
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 3 large eggs (room temperature)
• ¼ cup softened coconut oil
• 1/2 cup walnuts, chopped
• 1 (6 ounce) container fresh blackberries

 

Directions:

Preheat the oven to 350 degrees Prepare six cavities of a muffin pan with liners or lightly spray a silicone muffin pan with avocado oil.

In a large bowl, combine the almond flour, protein powder, ginger, salt and baking soda. In a separate bowl bowl, whisk the eggs (make sure the eggs are at room temperature otherwise they will clump and harden the coconut oil).

Pour the whisked eggs into the dry ingredients along with the softened coconut oil. Mix well with a large spoon. Gently fold in the blackberries an walnuts.

Spoon the batter into the cavities of the prepared muffin pan, filling each muffin cavity to the top. Sprinkle each Bake in the oven for 35-40 minutes or until golden brown and a toothpick inserted in the center of each muffin comes out clean. Remove from the oven. Set aside to cool for at least 5 minutes before serving.