Blueberry and Lemon Cheesecake Breakfast Muffins
VEGAN – DAIRY-FREE – GLUTEN-FREE
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 lemon
1 tbsp of Nush Natural Almond M.lk Yog
75g Nush Natural Almond M.lk Spread
1 tbsp maple syrup
Handful of gluten-free nutty granola
Preheat the oven to 180 degrees.
Whisk the flax eggs and add the almond flour, coconut flour, baking powder, protein, maple syrup, half of the lemon juice and Nush Natural Almond M.lk Yog. Mix until combined. Finally add the blueberries and fold through.
Mix together the Nush Natural Almond M.lk Spread, remaining half of the lemon juice and maple syrup to make the cheesecake centre.
Fill four muffin cases with a tbsp of the muffin mix, then add a spoon of the cheesecake 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.