Blueberry Muffins with Lemon Blackberry Glaze - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 2/3 cups almond meal
- 1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)
- 1/4 teaspoon sea salt
- 2 tablespoons agave syrup
- 1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean
- 1 tablespoon liquid coconut oil
- 1/3 cup filtered water, as needed
- 1 1/2 cups fresh or frozen blueberries
Instructions
- To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.
- Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104 °F for 4 to 6 hours, until the batter is dry and to desired consistency.
- To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.
- To serve, frost each muffin with the glaze.
- Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104 °F for an hour or two before serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Agave.
Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed m...
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