Healthy Blueberry & Courgette Grain-Free Scones

Blueberry & Courgette Grain-Free Muffins

If you’ve seen my Instagram post with my favourite current snacks (and I’m not really a snacker!) then you will have seen these little grain-free scones. They’re not limited to snacks though, and are delicious for breakfast alongside your favourite yogurt, a dollop of nut butter and some berries, or as a sneaky dessert at night when you want something simple and not overly heavy.

Being high in protein and healthy fats means these grain-free muffins keep you feeling satisfied and satiated for longer without making you have a horrible crash in the morning or afternoon, as so many sugar-y baked goods do. Honestly I just love that it means I can have a delicious scone that doesn’t have to be the random occasional treat but that is actually helping me fuel ma body!

One hack is to make a batch, slice in half once cool and place in the freezer. Then when you’re ready for one just pop it in the toaster while you casually stand beside it spooning nut butter into your mouth. I know I’m not the only one.

Blueberry & Courgette Grain-Free Muffins       Blueberry & Courgette Grain-Free Muffins

Blueberry & Courgette Grain-Free Scones
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • ¾ cup almond flour
  • ¼ cup ground flax seeds
  • ⅓ cup sweetener of choice (I recommend stevia or erythritol)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder or extract
  • ¼ cup melted butter or coconut oil
  • ¼ cup almond milk
  • 3 large eggs
  • 1 medium courgette, finely grated and excess water squeezed
  • ½ cup blueberries
Instructions
  1. Preheat the oven to 175ºC | 350ºF and lightly grease or line a muffin tray with some muffin tins.
  2. Place all the ingredients, except courgette and blueberries, in a food processor and blend until combined. Alternatively you can mix all by hand, starting with dry ingredients then adding in the wet.
  3. Stir in the courgettes and then fold in the blueberries.
  4. Divide the batter equally into the 12 muffin cases or holes, and bake for 18-20 minutes.
  5. Remove and let cool before removing from the tins.
  6. Serve warm, sliced in half and topped with cream and fresh berries or some nut butter!

 

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