These moist muffins are «flourless» for the more curious!

Something to delight your taste buds and your intestinal bacteria!

What's more, the addition of little secret ingredients provides 5g of fiber per muffin! In fact, these muffins hide ingredients (silken tofu and soy beverage powder!) that make them melt-in-your-mouth while being richer in protein.

What is soy beverage powder?

Visit soy beverage powder is simply a powder made from soybeans. It is an interesting alternative for people who are vegan, lactose intolerant or allergic to cow's milk. It is a natural source of isoflavone (antioxidant) and provides an interesting fiber and protein intake.

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Almonds

For a nut rich in fiber and protein, think almond! They're appreciated for their high insoluble fiber content, which promotes intestinal transit.

Silken tofu

Silken tofu is made from soy beverage to which a coagulant (calcium- or magnesium-based) has been added, giving it its thicker texture. Silken tofu is a great addition to smoothies, puddings, muffins, cookies, cakes, curries and soups!

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Double blueberry and almond muffins. Low in FODMAPs. ÉPITHÉLIA- Digestive health clinic. Team of nutritionists.

Double Blueberry Almond Muffins

A delicious double dose of blueberries!

Prep Time15

Cook Time30

Servings:

Ingredients

Wet ingredients

1 block silken tofu (300g)
1 t. (250 ml) unsweetened vanilla almond drink
½ t. (125 ml) liquid egg whites (or 2 whole eggs)
2 large Medjool dates, pitted (48g)
½ tsp (2.5 ml) pure almond extract

Dry ingredients

1 t. (250 ml) soy beverage powder or (103g) flour of your choice
¼ t. (60 ml) dried blueberries (sweetened with apple juice)
½ t. (125 ml) unsalted raw almonds sliced or ground into flour**, or
2 tsp (10 ml) baking powder
A pinch of ground cinnamon

Other

1 t. (250 ml) fresh or frozen blueberries

Instructions

Preheat oven to 350F and place parchment paper in each of twelve muffin cups.
In a food processor, puree (liquidize) all the ingredients in the «Wet ingredients» section.
In a bowl, combine all the ingredients in the «Dry ingredients» section.
Stir wet ingredients into dry ingredients. Mix well.
Add the fresh or frozen blueberries and mix gently.
Spoon the mixture evenly into each of the twelve muffin cups.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

Notes

* Soy beverage powder is available in many bulk grocery stores. It's rich in protein and fiber, and a great substitute for flour in recipes, as well as providing a fluffy texture. If you don't have any, don't hesitate to substitute it.

** To flour almonds, simply grind them in a blender or coffee bean grinder. You can also chop them finer or coarser, depending on the desired texture. You can also keep the sliced almonds and skip this step.

Recipe by Marianne Lamy,

Find out more about the real benefits of blueberries!