These muffins are healthy, and so lovely! They are gluten free, but if you have no issue with gluten, feel free to substitute in a wholemeal flour.
INGREDIENTS (MAKES 12 MUFFINS)
300 g (10 ½ oz/ 3 cups) almond meal (see notes)
2 teaspoons gluten-free baking powder or ½ teaspoon baking soda
4 organic eggs
60 ml (2 fl oz/ ¼ cup) macadamia nut oil, cold pressed coconut oil or extra virgin olive oil
1 teaspoon ground cinnamon
2 tablespoons raw honey, organic maple syrup or a few drops stevia if needed
1 red apple, chopped into small chunks with the skin on
200 g fresh or frozen blueberries
- Preheat the oven to 170°C / 300 F.
- Combine the almond meal and baking powder in a large mixing bowl.
- Add the eggs, oil, cinnamon and honey to form a batter.
- Fold in the apple and blueberries.
- Divide into paper-lined muffin tins.
- Bake for 35–40 minutes until cooked through and golden.
- Cool and enjoy.
- For nut free muffins use ¼ cup coconut flour (40 g) + 2 tablespoons of protein powder in place of the 3 cups of almond meal, reduce the baking powder to 1 teaspoon and reduce the blueberries to 100 g. You can get coconut flour in any good health food store. If the mix looks a little wet – add a touch more coconut flour or protein powder. This recipe makes 6 large muffins or 12 cupcake sized muffins. Freezer friendly!
Hazelnut meal also works really well with this recipe and marries perfectly with the apple and blueberries.