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The Fitness Zone

Hayden Quinn's Paleo Hazelnut, Coconut & Blueberry Muffins
June 9, 2016

Did somebody say MUFFINS??? Whether your enjoy these delicious handfuls of goodness as your morning/ afternoon tea or consuming as a post workout snack, current Master Trainer student and Star of ABC’s hit T.V. series Surfing The Menu, Hayden Quinn will have your mouth watering with his Paleo Hazelnut, Coconut & Blueberry Muffins!

These muffins are high in fibre due to the hazelnut meal, which is a great substitute to the usual white flour says Shivaun Conn, Australian Institute of Fitness’ Nutrition Expert.

For the general population, one muffin would be a healthy snack, however for those looking to bulk up two muffins would be a good post-workout snack.

Blueberries are very low in kilojoules, high in fibre, a great source of vitamin C and rich in antioxidants, but if you are not a fan of this super fruit, you can substitute it for your favourite berry.

When comparing Hayden’s recipe to ‘standard muffins’, Hayden’s muffins are a lot lower in fat, sugar and higher in fibre and nutrients. They are low GI giving you long lasting energy and are also gluten free!

This can also be baked as a loaf in a loaf pan. To check it is ready, insert a skewer and when it comes out clean it is ready.

Checkout Hayden's group workout and the recipe below!


PALEO HAZELNUT, COCONUT & BLUEBERRY MUFFINS

MAKES: 6

PREPARATION: 20 MINS

COOKING: 25 MINS  

300g (3 cups) ground hazelnut meal

2 lemons, zested finely with a micro plane

1 pinch salt

1 tsp mixed spice

½ tsp baking powder

300ml full fat coconut milk

2 eggs, lightly beaten

60ml (¼ cup) honey, slightly warmed

1 vanilla pod, split, scraped

250g blueberries

METHOD:

1. Preheat oven to 180’C. To mix the dry ingredients, place the hazelnut meal, lemon zest, salt, spice and baking powder in a large bowl and stir to combine.

2. To mix the wet ingredients, place the coconut milk, eggs, honey and scraped vanilla seeds in a large bowl and whisk to combine. Make a well in the centre of the dry ingredients, gradually add wet ingredients and stir to combine; gently stir through half of the blueberries.  

3. Divide the mixture among your muffin paper holders; only fill two-thirds full because they will rise. Scatter over remaining blueberries and gently push berries into batter so they are secure. 

4. Bake for 20-25 minutes or until cooked through and golden.

5. Enjoy!!

For more or Hayden’s healthy recipes  subscribe to our YouTube channel

This content is not intended to be used as individual health or fitness advice divorced from that imparted by medical, health or fitness professionals. Medical clearance should always be sought before commencing an exercise regime. The Institute and the authors do no take any responsibility for accident or injury caused as a result of this information.

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