Grain Free Blueberry & Almond Muffins (Breakfast)
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | cups |
almond meal
or hazelnut meal, 300g |
* |
2 | teaspoons |
baking powder
gluten-free |
|
4 | large |
eggs
free-range, or 4 Tbsp chia seeds soaked in ½ cup water for 20 minutes |
|
¼ | cup |
olive oil
cold pressed coconut or macadamia nut oil |
|
1 | teaspoon |
cinnamon
|
|
1 | teaspoon |
vanilla extract
pure |
|
2 | tablespoons |
maple syrup
pure, or a few drops of stevia |
|
1 | each |
apples
red, chopped into small chunks with the skin left on |
|
200 | grams |
blueberries
fresh or frozen |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
710 | ml |
almond meal
or hazelnut meal, 300g |
* |
10 | ml |
baking powder
gluten-free |
|
4 | large |
eggs
free-range, or 4 Tbsp chia seeds soaked in ½ cup water for 20 minutes |
|
59 | ml |
olive oil
cold pressed coconut or macadamia nut oil |
|
5 | ml |
cinnamon
|
|
5 | ml |
vanilla extract
pure |
|
30 | ml |
maple syrup
pure, or a few drops of stevia |
|
1 | each |
apples
red, chopped into small chunks with the skin left on |
|
200 | grams |
blueberries
fresh or frozen |
|
Directions
Preheat the oven to 170°C.
Combine the almond/hazelnut meal (or coconut flour and arrowroot powder) and baking powder in a large mixing bowl.
Add the eggs / chia gel, oil, cinnamon, vanilla and maple syrup/stevia 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.
Note: If you have a nut allergy or prefer nut-free muffins, use ½ cup coconut flour and 4 tablespoon arrowroot powder instead of the almond meal. To make these dairy free replace the eggs with chia gel, as per instructions.
Makes 12 large muffins
Note: Adapted from thehealthychef. com