Blueberry Muffins

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

METHOD

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.

NOTES & INSPIRATION

For nut-free muffins use ¼ cup coconut flour (40 g)  + 2 tablespoons of Healthy Chef Organic Pea Protein in place of the 3 cups of almond meal - reduce the baking powder to 1 good teaspoon - 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 Pea Protein. This recipe makes 6 large muffins or 12 cupcake sized muffins.

Hazelnut meal also works really well  with this recipe and marries perfectly with the apple and blueberries.