Every time I make sweet muffins, the ingredients always include banana, no matter what flavour I am going for, I always add banana in. Today however, I wanted to make muffins but I had no bananas so I had to get creative. Although this creation was an accident, it is seriously moist, bursting with flavour and jam packed with nutrients! They have also got the boyfriend tick of approval which means if he likes them, every one will like them!
APPLE AND BLUEBERRY MUFFINS
INGREDIENTS:
- 3 cups almond meal
- 2 tsp gluten free baking powder
- 4 eggs
- ¼ cup coconut oil
- 1 ½ tsp ground cinnamon
- 2 heaped tbsp raw organic honey (rice malt syrup would work too)
- 1 red apple, skin on and finely chopped into small chunks
- 2 cups fresh or frozen blueberries
METHOD:
- Preheat oven to 180 degrees and prepare a 12-hole muffin tin with either patty pans or oil spray.
- Combine the almond meal and baking powder in a large mixing bowl.
- Add in the eggs, oil, cinnamon and honey and mix together to form a batter.
- Add in the apple and blueberries and mix gently.
- Spoon the mixture into the muffin tins.
- Place in the oven for 35 minutes or until cooked through and golden
- Allow the muffins to cool down and ENJOY!
*Apple and blueberry muffins can be stored in an airtight container in the fridge for up to 7 days.
Don’t forget to send me a photo of your food if you use any of my recipes, I love to see everyones creations!