Blueberry Breakfast Muffins

Serves: 16 Cooking time: 40 minutes

To buy the new book ‘Sugar Free Me…Still’ click here “Working in the fitness industry, I don’t have 9-5 hours and often eat at weird hours in between classes. Here’s one of my favourite recipes, which has sustained me through many a training course or early start. It has a good mix of omega oils, protein, good fats and a healthy dose of vitamins too.” Alison Beadle, author of Sugar Free Me


  • 100g mixed seeds
  • 125g gluten free self-raising flour
  • 100g chestnut flour
  • 50g ground almonds
  • 2 tbsp coconut oil
  • 225g dairy-free spread
  • 5 medium free range eggs
  • 1 tsp gluten-free baking powder
  • 1 tsp cinnamon (or 2 if you like cinnamon)
  • 100g fresh blueberries


  1. Mix the dairy-free spread, coconut oil and xylitol together
  2. Add the eggs one by one
  3. Grind up the mixed seeds in a spice grinder or pestle and mortar
  4. Mix the flours, almonds, ground seeds, cinnamon and baking powder together
  5. Gradually add the dry mix to the wet mixture until you have a smooth cake mix
  6. Spoon an ice cream scoop of mixture into each muffin case and bake at 175 degrees for 40 minutes or until baked