Blueberry Muffins

Blueberry Muffins

Makes 12

300 g (101/2 oz/3 cups) almond meal
2 teaspoons gluten-free baking powder or 1/2 teaspoon bicarb soda (baking soda)
4 organic or free range eggs
60 ml (2 fl oz/1/4 cup) macadamia nut oil, cold pressed coconut or olive oil
1 teaspoon ground cinnamon
A few drops of stevia if needed
1 red apple, chopped into small chunks with the skin left on
200 g fresh or frozen blueberries

Preheat the oven to 170°C (325°F/Gas 3). 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 golde


Andrea Castellanos

You can’t motivate people. The best you can hope for is to inspire them with your actions. I want to inspire people to become the best, most healthy version they can be

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