I’m constantly looking out for snacks that I can make, principally for myself, but also for the kids that are sugar free.  I’m not a big sugar addict – far from it – but I’ve got a serious afternoon tea habit and having something with that cup of tea is essential.  I often resort to a Bounce Ball (and if you haven’t tried you should) but making something is so much more satisfying.  So, here are some muffins that are high in protein, gluten free if you make them with gluten free oats and contain the wonder that is turmeric.  If you haven’t yet caught on, turmeric is a bit of a super spice.  The active ingredient is curcumin and there have been multiple studies suggesting the root has many benefits due to its array of health boosting antioxidants.  If you can get the root great, if not the powdered version is fine.  I noticed they were selling the root in my local Sainsbury’s the other day, so it’s likely to be more available than you might assume.  Keep your eyes peeled.

Pre-heat the oven to 200C.

Grind the walnuts and barley/oats in a food processor until it looks like flour. Transfer to a bowl and add the rest of the dry ingredients.  Mix together the wet ingredients in a separate bowl.  Combine the wet and dry ingredients until just mixed.  Divide the mixture into 6 muffin cases and push a few black/blueberries down into each one.  Sprinkle the top of each one with a few barley/oat flakes. Bake for 18-20 mins until firm to touch and golden brown.