Welcome to our new website! To provide a stable and secure experience we are turning on services and departments gradually. Some pages will be unavailable or the content incorrect. This site is currently best viewed on desktop. Please bear with us and continue to check back regularly. If you require immediate assistance please call us on 020 8614 7800 or email info@ion.ac.uk.
Welcome to our new website! To provide a stable and secure experience we are turning on services and departments gradually. Some pages will be unavailable or the content incorrect. This site is currently best viewed on desktop. Please bear with us and continue to check back regularly. If you require immediate assistance please call us on 020 8614 7800 or email info@ion.ac.uk.
Credit: Catherine Jeans, DipION, functional nutritional therapist | www.thefamilynutritionexpert.com | @catherine_jeans
Catherine says: “This is a recipe I designed for a local school that specialises in supporting children with diverse SEND needs [special educational needs and disabilities]. The recipe sneaks in healthy fats and veggies for a brain supporting nutrient boost, and is also nut free, so ideal for lunchboxes too.”
Makes 10 cup cake size muffins
Ingredients
Method
For a gluten-free version, use gluten-free flour or ½ gluten-free flour, ½ ground almonds.
Catherine Jeans is a functional nutritional therapist, supporting children and adults of all ages with digestive health, hormone balance, weight management, stress relief and neurodiversity. She heads up a clinic team of nutritional therapists at The Family Nutrition Expert; their ethos is to empower clients towards a lifetime of good health, using simple, everyday food and lifestyle changes.