hi everyone today we're making muffins
[Laughter]
so a lot of you have been asking for a
muffin recipe
so today's the day this muffin is so
good
the texture is fluffy and moist and i'm
going to add in generous amount
of blueberries as well so all that berry
goodness and this beautiful
fluffy muffin it's a combination you
really can't go wrong
so this muffin can be made with either
almond flour
or coconut flour and i'll include both
versions of the recipe
in the description so make sure you look
it up so the texture
and flavor of the muffins are different
depends on which
flour you choose to use but today i'm
going to use almond flour
they're both delicious but my preference
is to use almond flour for this recipe
but you can try both and let me know
which one
you like best so let me show you how to
make it the ingredients you need
so the first thing we need is almond
flour
so i'm using almond flour today so the
term almond flour
is sometimes referred to more finely
ground
almonds but it's not always the case so
this brand i have here
it says almond flour but if you look at
the texture it's pretty much
identical to the typical ground almonds
so labeling is not always clear-cut so
you really need to check
the content so this muffin actually
works best
with a coarsely ground almonds or almond
milk
and this is good news because ground
almonds is a lot easier
to get hold of comparing to finer
varieties
so use the regular ground almonds for
this recipe
it produced the best results and then
we're going to use
ground chia seeds as the binder so you
can use ground flax seeds
as an alternative but i prefer chia
seeds
because it almost has no flavor on its
own so it doesn't interfere
the flavor of the muffins and for the
liquid
i'm going to use almond milk so you can
use any
nut milk you like or soy milk if you
prefer
and for the fat content i'm going to use
coconut oil
and then we need some baking powder and
then sweetener of your choice
so what i've got here is in granulated
form
yours might be liquid use the sweetener
that you use on a regular basis it would
be a lot easier for you to gauge
how much sweetener you need to add in
and then we're going to need some
vanilla extract and then of course our
berries
i've got some beautiful blueberries here
and that's it
this is all you need okay so we're going
to create the muffin
batter and this is just like most of my
recipes
you're literally just adding all
ingredients and mix
it's that easy so the first thing we're
going to add in is our ground almonds
so i've got 200 grams here
and then 40 grams of ground chia seeds
same amounts if you're using flax seeds
that goes in
and then we're going to add in 20 grams
of baking powder
so it's roughly about a tablespoon and a
half
something like that and then i'll
sweeten up so with this one i'm using
i need about two tablespoons and a
little bit
for my taste maybe just a little bit
and i'm going to add in a small pinch of
salt just tiny pinch
so those of you who have been making my
recipes you will know that very often i
add a small pinch of salt into sweet
things
in baking and it's because the salt
actually accentuates
sweetness that's the fascinating thing
about our taste buds
and that's all our dry ingredients and
now we're going to add in the oil
and the liquid but before that i'm going
to add in my vanilla
extract so this comes in in the kind of
paste form
it tastes quite good so i recommend it
if you can find it
it's from little pot no affiliation i
found this in whole foods
and then we're going to add in 100 grams
of melted coconut oil
so make sure it's melted before you add
it into the mixture
and before adding liquid we're going to
mix it first
just give it a quick mix
and bind everything together
okay so it's quite crumbly and still
quite dry
and now we're going to start adding our
nut milk so i've got 100 grams here
or 100 mil it's the same thing and as i
always say
when it comes to liquid add a small
amount at the time
okay don't just pour everything in you
need to watch what's happening
to your mixture so i'm going to just add
about half of it and see what happens
so normally i need about hungry meal but
you need to observe so initially it will
look slightly runny
but almond flour and most of the chia
seed tastes a little bit time to absorb
the liquid
so you need to give it adequate mixing
before you decide whether you need more
or not
so as you can see it's starting to firm
up slightly
so i'm going to add a little bit more i
might not need
the full amount today okay
just a little bit more a few drops so
what we're trying to achieve
is kind of firm batter so it's not
going to be runny but it would be quite
moist
and soft okay that's looking pretty good
so it's soft and moist but it's not
runny
so it's kind of firm enough you can kind
of scoop up i still have a few drops
left here but i'm going to leave
it out and now it's time for us to add
our berries so i've got about just over
half a cup here
i'm going to add in probably about
two-thirds of it and see how it goes
so you want to watch the ratio between
the batter
and the blueberries you don't want to
add too many because berries have
high water content so once you've added
the blueberries
be very careful and just fold it over
and mix it in
so you don't want to burst the
blueberries just give it a really gentle
fold so all the berries stay
intact okay that looks pretty good i'm
happy with the um
the berry and batter ratio here great so
our mixture
is ready okay so here comes the fun part
what is muffin without muffin cups right
you can use the super standard looking
cups like these ones
but i'm dying to use these ones so i've
got these ones recently
and they're absolutely adorable
look at that that's just so cute and
they come in two different colors so
this
probably for chocolate ones maybe
and today i'm going to use the white
ones they're so cute
and then we need a baking tray so you
can use a muffin tray
like this so this is about five
centimeters
in diameter so it will fit this one
i'm using perfectly but it's a bit too
big and too wide
for these little paper cups i'm going to
be using today
and it's always tricky to match um the
sizes together
so what i find is a lot easier just to
use a standard
baking tray and i place a layer of
baking sheet on top just for protection
so what you can do is instead of a
muffin tins you just make these little
egg rings with tin foil it will look
something like this
so all you do is take a strip of tin
foil
and just fold it a couple of times like
that
just fold it down
and then you can basically create any
size
ring that you need for your muffin cups
so the purpose of ring is really just to
hold
the shape of the cup together and that's
all so you don't need a special tin for
that
and once you know what size you want all
you have to do just tuck the end
of the strip and just kind of fold it
over
and you'll stay in shape like that
so i've got a few made here for my
muffins
so what i'm going to do is place my foil
tin ring here
and then place my little cup inside so
it's got the support of the ring
and i'm going to scoop the batter into
it so be quite gentle with it
like that so this butter doesn't rise
much
so the amount of batter you put in is
pretty much the size of muffin you end
up
okay so i'll just transfer it to a
chopping bowl so you can see better
so this is the amount i put in for my
cup
and just give a little press on top and
this is optional
i'm going to sprinkle some chopped nuts
so these are
brazil nuts this is my favorite knot at
the moment
i like a bit of a nut action in my berry
muffins
i'm gonna just sprinkle some on top
that looks great and then i'm going to
just put a cup of muffins on top maybe
three
on top like that
beautiful so that's one done
okay so there you go i've got four
muffins here or muffins to be
so with the size of muffin cups i'm
using today i managed to fill in
four of them and i've got probably about
half muffin worth
of butter left i'll make a small one
later
so these beautiful little angels are
ready to go into
laven so these muffins to be are ready
to go into 180 preheated oven
for about 35 minutes so the time might
vary a little bit
depends on your oven so you want to keep
an eye on
the progress
[Music]
so
so there you go here's our heavenly fan
very berry muffins
i can't wait to eat them well there's
only one thing better
than eating the muffins which is taking
the wrappers off this is a muffin moment
for me
so i'm going to go for this beauty just
look at that
it's so amazing they're actually still a
little bit warm
so i'm going to be very gentle so it's
unwrapping time
whoa look at that
just break it off break up a piece
ah look at that so moist in the center
oh my god look at this
nice chunk of blueberry muffin time to
eat
mmm well so good the blueberry just
burst it in my mouth
it's a sweet sourness from the berries
and also works really well with the
brazil nuts
the texture of the muffin is just
beautiful
it's so so good so when you take the
muffins out of laven
you want to leave them to cool down to
almost room temperature
before you attempt to eat them the
texture of the muffin
simply needs time to settle so leave
them to 15-20 minutes
and then it's eating time so you
probably worked out that you could
replace
blueberries with other ingredients
raspberries
strawberries would be perfect they're
not only delicious but ketogenic but
there are many other possibilities you
can use
nuts spices less cinnamon and
and the i say chocolate you can even
make them into savory muffins
maybe use nutritional yeast to give you
that cheesy flavor
or use vegan cheese so you can create
your own version
of muffins the only thing you need to
watch out is that if the ingredients
you're adding in
has high water content then you need to
adjust it
so it's not going to make the muffins
soggy other than that your imagination
is your limit
as with these tinfoil rings you can save
them up
and reuse them again just give them a
wipe and then just store them
till next time so i hope you liked
today's recipe and we'll give it a go
these muffins are amazing so follow me
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i post the food i eat and recipes from
this channel
so make sure you check out my instagram
so thank you for hanging out with me
today
and thanks for watching i'll see you
next time
[Music]
you