SuperNBE is back – Baking almond flour blueberry, chocolate & walnut muffins

February 4, 2013 in Uncategorized

Hi there,

I am ashamed to say that it has well over a year since I have last shared an exciting food adventure with you… During this time there has been so many changes (a promotion, department move, an overseas trip, some major life changes, and a move from Cape Town to Sasolburg) with very little time for culinary experimentation as you can imagine. However, certain things remain the same – We still have our Oscar Simonelli Espresso machine to enjoy cappuccino’s, iced latte’s and macchiato’s at home (even though in Sasolburg). Thanks to my lovely sweetheart, who has the hands of a barista, maestro! The quality of beans we use are still great, thanks to Bean There in Johannesburg.


Besides all the major changes, one of the most exciting ones is that I got an oven and I can bake now! Yay! I mean double yay!

I also discovered a range of healthy products from Nature’s Choice (their head office are situated in Meyerton but most of their products are available at Dischem or Pick ‘n Pay). I am especially enjoying baking with their Almond Flour, as my tummy doesn’t do so well with the wheat anymore. I have found this quite a nice alternative and would like to share with you this recipe for baking almond flour blueberry, chocolate & walnut muffins.


Ingredients (makes about 12 regular sized muffins):

  • 2 cups almond flour
  • 2 eggs
  • 2 egg whites
  • 1/4 cup Nature’s Choice Sticky Choccy sauce (its a mix of agave nectar, vanilla seeds and carob powder but you can use honey or stevia or sugar but I am trying to cut down on that sugar)
  • 1/4 teaspoons (t) baking soda
  • 1/4 t baking powder
  • 1/4 t salt
  • 1/4 cup of 70 % dark chocolate chips
  • 2 Tablespoons (T) coconut oil (or olive oil or flax seed, which ever oil you prefer)
  • 2 T dehusked sesame seeds (hulled)
  • 1 handful walnuts (crushed roughly)
  • 1 cup blueberries
Preheat the oven on 180 C in the meantime while mixing ingredients.
Place all the dry ingredients together into a big mixing bowl, then mix in the Sticky Choccy sauce followed by the egg and lastly fold in the blueberries. Mix the eggs and egg whites prior to adding to the big mixture.
Mix your muffin batter well by using a wooden spoon or spatula.
Oil the muffin tin with olive oil or a non-stick cooking spray or butter, which ever you prefer. Then evenly scoop the batter into each section of the muffin tin.
Bake for 15 minutes, remove from oven and place on cooling rack.
These little guys are super nutty and you can use this recipe to bake any type of muffins you like. I even made “breakfast muffins” by replacing the blueberries, chocolate and walnuts with banana, oats and dates. I have also tried my hand at a carrot and pecan nut muffin, with a dollop of coconut cream. It turned out quite nicely.
Enjoy one of these bad boys with your next cuppa joe!
You can even serve it warm (straight out of the oven) with some Greek yogurt drizzled with Sticky Choccy sauce.
‘Till next time happy baking!
Bon appetit!
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