Blueberry and Lemon Cheesecake Breakfast Muffins


Preheat the oven to 180 degrees

whisk the flax eggs and add the almond flour, coconut flour, baking powder, protein, maple syrup, lemon and natural yog, whisking until combined

Finally add the blueberries and fold through

Fill flour muffin cases, with a tbsp of the muffin mix then add a spoon of the cream cheese centre, add more muffin mix to cover, sprinkle with granola and repeat another three times

Bake for 20 mins until fluffy and brown

Enjoy warm


1/2 cup almond flour

2 flax eggs

2tbsp coconut flour

1tsp baking powder

2tbsp protein powder

1/4 maple syrup

1/4 cup of blueberries

Juice of 1/2 lemon

1 tbsp of natural almond yog

1/2 tub of our cream cheese spread

Juice 1/2 lemon

1 tbsp maple syrup

Handful of gluten-free nutty granola