By nutritional therapist Christine Bailey

Mediterranean-inspired, these muffins are full of flavour with a seed crunch on the top. A good combination of brain healthy fats and protein to support balanced blood sugar to keep the brain fuelled through the day. You could also add some chopped sun-dried tomatoes to the mixture, if you like. If you children are not keen on feta use grated cheddar cheese instead. These are perfect for packed lunches too.

(makes 12 muffins)

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients: 
100g ground almonds
150g gluten-free flour or regular flour
½ tsp sea salt
½ tsp ground black pepper
2 tsp baking powder
2 tbsp parsley leaves, finely chopped
3 eggs
2 tbsp milk or coconut milk/almond milk
50ml extra virgin olive oil
100g feta cheese, crumbled
100g pitted black olives, chopped
30g pumpkin seeds to decorate

Method:
Preheat the oven to 180°C/350°F/Gas 4 and line a 12-cup muffin tray with paper cases. Put the almonds and flour into a food processor and add the salt, pepper, baking powder and herbs, then whiz to combine.

Add the eggs, milk and oil, and whiz to form a batter. Stir in the feta cheese and olives. (Alternatively, mix well in a bowl using an electric hand whisk/beater.) Spoon the batter into the muffin tins, then scatter a few pumpkin seeds over the tops.

Bake for 15–20 minutes until a skewer comes out clean. Leave the muffins to cool in the tray.

These muffins can also be frozen for up to 3 months.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.