One of the ‘afternoon’ treats that I truly enjoy is a freshly baked scone or muffin with a cup of coffee or tea. When I stopped eating bread and other baked goods, made with refined wheat flour, I missed the freshly baked treats. These are a few good alternatives that I have tried. They are perfect for anyone trying to avoid white flour or white sugar.

Almond muffins

• 200 gms almond flour
• 4 large eggs
• 2 tbsp honey
• 1/2 tsp baking soda
• 1 tsp apple cider

1. Heat the oven to 180 C.
2. Mix the dry ingredients together in a small bowl. Whisk the wet ingredients together in a larger bowl.
3. Stir the dry ingredients in to the wet ingredients and mix to get a smooth batter. Scoop the batter into paper lined muffin tins. I use paper since it is much easier to remove the muffins after baking.
4. Bake in the pre-heated oven for 15-20 mins, until the muffins are slightly browned around the edges.

Enjoy with butter and a little fresh berry compote or stirred strawberries. In Norway, one picks fresh blueberries, raspberries or strawberries and mashes them to form a sauce. One can add a little sugar while stirring. This mixture is frozen in small containers for use on waffles or with scones and muffins.

Almond banana muffins

• 1 large over ripe banana
• 1 large egg
• 1 tbsp maple syrup
• 1/2 tbsp coconut oil
• 1 tsp vanilla extract
• 120 gms almond flour
• 1/2 tsp cinnamon powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• Optional – chocolate chips, chopped walnuts or chopped pecans

1. Heat the oven to 180 C.
2. Mix the dry ingredients together in a small bowl. Whisk the wet ingredients together in a larger bowl.
3. Stir the dry ingredients in to the wet ingredients and mix to get a smooth batter. Add the optional chips or nuts, if using.
4. Scoop the batter into paper lined muffin tins. I use paper since it is much easier to remove the muffins after baking.
5. Bake for 22 – 25 mins, checking is ready with a thin wooden skewer. The muffins should be lightly browned on top.
6. Cool and enjoy!