Blueberry and Lemon Cheesecake Breakfast Muffins


Serves 4


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 Yog

75g Nush Natural Almond 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 Yog. Mix until combined. Finally add the blueberries and fold through.

Mix together the Nush Natural Almond 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.