Pete Evans’ Paleo blueberry and sunflower seed muffins

Pete Evans’ Paleo blueberry and sunflower seed muffins

Pete Evans’ Paleo blueberry and sunflower seed muffins

WatchFit is delighted to be teaming up with Pete Evans – Celebrity Chef and star of Australian and US TV. Thanks to Pete and his amazing team of health, fitness and lifestyle experts, every two weeks WatchFit will bring you a superbly nutritious, mouthwatering dish from the world leader in Paleo eating.

Pete Evans has forged a global reputation and sits at the forefront  of the Paleo movement. Through his websites,  TV shows and vast media coverage his ‘The Paleo Way’ programme has captured the attention of  legions of people around the world looking to eat clean and healthy and pursue what is regarded as the most natural dietary plan in the world.

He has aligned and collaborated with other international experts across matters of paleo diet menus, fitness and general health, to deliver rounded, healthy general lifestyle messages and information.  Pete Evans and his team have inspired millions of people to be active, eat well and enjoy a more vibrant and healthy life. WatchFit is delighted to be helping spread his messages, information, instructions and guidance.


Here is the first recipe with ingredients and directions:

Blueberry Paleo Muffins with sunflower seeds

Serves: 10


Preparation time: 20 minutes

Cooking time: 25 minutes

Difficulty: Easy

Course: Treat


Allergens: Nuts, Eggs


240 g (2 1⁄3 cups) almond meal

75 g (½ cup) tapioca flour

1 ½ teaspoons bi carbonate soda

¼  teaspoon Himalayan salt

120 g (1⁄3 cup) honey

60 g  (¼ cup) coconut oil, at room temperature

½ teaspoon pure vanilla powder

3 organic free-range eggs

125 ml (½ cup) almond milk

200 g (1 cup) blueberries (fresh or frozen)

2 tablespoons sunflower seeds


Preheat the oven to 180°C fan forced. Take a muffin pan and line with 10 muffin liners.

Take the tapioca flour, almond meal, bi carbonate soda and salt and combine in a mixing bowl.

Using an electric mixer, beat the coconut oil and honey together, creaming them really well on a medium speed for 2 – 3  minutes. Then add the vanilla and eggs and, remaining on a medium speed, beat for an additional  2 – 3 minutes. By this time the contents will be well and truly combined.

Next add the dry mix to the wet mix and stir well together. As you do this slowly add the almond milk whilst mixing these contents together. Now it is time for the blueberries! Make sure you switch off your electric mixer and then gently integrate the blueberries.

Simply distribute the prepared batter between 8 muffin liners and sprinkle with sunflower seeds.

Baking time will be  20 – 25 minutes. You will see the tops turn a golden brown. To test simply insert a toothpick or metal skewer into any of the muffins. If it comes out dry and clean then your muffins are ready!

Let the muffins sit in the muffin tin for 3-5 minutes for cooling. After this time transfer the muffins to a wire rack where you will leave them to cool completely before sharing and serving!