Grain Free Blueberry & Almond Muffins (Breakfast)

Name: Grain Free Blueberry and Almond Muffins (Breakfast)
Yield: 16
Cuisine: Fusion
Ingredients: almond meal; baking powder; eggs; olive oil; cinnamon; vanilla extract; maple syrup; apples; blueberries

Submitted by LASrecipes

These gluten-free (can be dairy free and nut free, see Notes) muffins are a great start to the day as they contain no refined sugars and instead provide slow release energy through their relatively high protein content. If you are diabetic, use stevia in place of maple syrup.

YIELD

16 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

CUPS ALMOND MEAL
or hazelnut meal, 300g *

TEASPOONS BAKING POWDER
gluten-free

LARGE EGGS
free-range, or 4 Tbsp chia seeds soaked in ½ cup water for 20 minutes

CUP OLIVE OIL
cold pressed coconut or macadamia nut oil

TEASPOON CINNAMON

TEASPOON VANILLA EXTRACT
pure

TABLESPOONS MAPLE SYRUP
pure, or a few drops of stevia

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