Delicious Guilt Free Breakie Muffins


I've come across a delicious recipe by Anna Jane Kingston who lives, bakes and blogs in Donegal, I baked mine this evening ready for the morning and taste tested one by the fire just now.. These really are deeeeelish! 

Blueberries are one of natures greatest offerings, they’re packed full of fibre and vitamin C; just one cup a day will provide you with all the fibre that you need!

So, why not include them in your treats and eats?  This recipe is super easy, only four simple steps, and you’re all set to enjoy a treat that’s actually good for you.

The addition of poppy seeds is a wondrous thing, not only do they give a lovely added texture and flavor, but they also provide some skin loving vitamin E too.

These cakes are just great for breakfast, they’re filling and easy to grab if you’re on the go. Perfect as a nice little lunchbox treat for the kids too.

Prep: 5 minutes   Bake: 20-25 minutes   Makes: 12 cakes


  • 2 cups/200g of ground almonds

  • 2 eggs + 2 egg whites

  • ¼ cup maple syrup/agave/honey

  • 1 heaped teaspoon of baking powder

  • 1 teaspoon of vanilla extract

  • 2 tablespoons coconut oil

  • 1 tablespoon of poppy seeds
  • 1 cup/125g punnet of blueberries


Preheat oven to 180°C and prepare a baking tray with 9-12 bun cases, if you want larger cakes – use only 9.

Place all the ingredients (except for the blueberries) into a bowl, and blend with a hand blender/blender/whisk until the mixture is smooth.

Then, simply fold in the blueberries.

Divide the mixture evenly between the cases, and bake for about 20-25 minutes. Then, sit back and enjoy your healthy treat.

Fresh from the oven!  

Fresh from the oven!