By nutritional therapist Christine Bailey

The ever-popular breakfast muffin is made grain-free and flavoured with lemon and matcha green tea powder to cram in plenty of anti-inflammatory antioxidants. They make a healthy breakfast or for a snack on the go.

(makes 8 muffins)
Preparation time: 15 minutes
Cooking time: 30 minutes, plus cooling

Ingredients: 
200g unblanched almonds
30g coconut flour
¼ tsp sea salt
½ tsp bicarbonate of soda
1 tsp baking powder
60g xylitol or coconut sugar
Zest and juice of 2 lemons
1 tbsp matcha green tea powder
60ml coconut milk or almond milk
4 eggs, beaten
2 tbsp coconut oil, melted
1 tsp vanilla extract
15g/1 heaped tbsp chia seeds
Flaked almonds, to sprinkle

Method:
Preheat the oven to 180°C/350°F/Gas 4. Line an 8-cup muffin tin with paper muffin cases. Put the almonds in a high-speed blender or food processor and process until very fine. Transfer to a food processor and add the coconut flour, salt, bicarbonate of soda, baking powder, xylitol, lemon zest and matcha, then process to combine thoroughly. (Alternatively, tip into a large bowl and stir in the ingredients as above.)

Pour the lemon juice into a jug and add enough coconut milk to make 170ml. Pour into the food processor or bowl followed by the remaining ingredients, except the chia seeds. Process, or stir, until smooth. Leave the mixture to stand for 5 minutes, then add the chia seeds and pulse, or stir, to combine.

Spoon the batter into the muffin cups and top each muffin with a few flaked almonds. Bake for 25–30 minutes until golden and cooked through, and firm to the touch. Leave to cool for 5 minutes, then turn out on to a wire rack to cool completely.

Gut Benefits: Matcha green tea is packed with flavonoids – potent antioxidants known for their protective and anti-inflammatory benefits. It also contains the amino acid L-theanine, which been shown to relieve anxiety and help the body cope with daily stress.

Extracts from The Gut Health Diet Plan by Christine Bailey.

Published by Nourish Books, paperback £12.99.

Photography by Toby Scott.