Diatomaceous Earth is a natural mineral powder derived from fossilised freshwater algae that supports digestive health by gently removing toxins, aiding nutrient absorption, and maintaining a healthy pH balance in the gut. It's rich in silica and trace minerals that benefit not just digestion but also hair, skin and nails.
Created by clinical nutritionist, chef and wellness author Lee Holmes (founder of Supercharged Food), these muffins feature her signature Love Your Gut Powder - pure, food-grade Diatomaceous Earth that supports digestive health while adding a nutritional boost.
What makes these muffins even better is how they combine gut-supporting ingredients with delicious flavours. The tangy goats cheese paired with fresh spinach and aromatic rosemary creates a muffin that's not just healthy but utterly moreish. And yes - even the pickiest eaters will be asking for seconds!
Best of all, these muffins freeze beautifully, making them perfect for busy households. Batch cook them on the weekend and freeze for convenient, nutritious snacks anytime.
Ingredients
- 40 g ghee, plus extra for greasing
- 80 ml almond milk
- 60 g baby spinach leaves
- 95 g almond meal
- 1 teaspoon gluten-free baking powder
- 1 tablespoon Love Your Gut Powder
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon nutritional yeast flakes
- 1 large egg, lightly beaten
- 60 g soft goats cheese
- 1 tablespoon finely chopped rosemary, plus extra sprigs for garnish
- 6 roma tomatoes, halved
Method
- Preheat your oven to 190°C (375°F) and lightly grease a six-hole small muffin tray with a little ghee.
- In a small saucepan over medium heat, warm the ghee and almond milk. Add the spinach leaves and gently stir until they wilt. Remove from heat, allow to cool slightly, and set aside.
- In a large mixing bowl, sift together the almond meal, baking powder, Love Your Gut Powder, and bicarbonate of soda.
- Stir the nutritional yeast flakes into the dry ingredients, then add the beaten egg and the spinach mixture.
- Crumble the goats cheese into the bowl, add the chopped rosemary, and stir gently until just combined - be careful not to overmix.
- Place halved roma tomatoes in the bottom of each muffin hole, then spoon the muffin mixture over the top. Finish by placing a small sprig of rosemary on each muffin.
- Bake for approximately 20 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool slightly before turning out onto a wire rack. These muffins are delicious served warm!
This delicious recipe is from Lee's book Supercharge Your Life
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