Gluten Free Walnut & Blueberry Muffins

Bake these gluten free anti-oxidant power-house muffins for the perfect food on-the-go or to enjoy with your coffee first thing in the morning.

Gluten_free_bluberry_muffin_judith_johnson

Ingredients

2 ¼ cups almond flour

½ teaspoon salt

¼ tsp baking powder

1 tsp cinnamon

¼ cup honey

¼ cup coconut oil

¼ cup milk or milk alternative

1 egg

½ tsp baking soda

1 small apple grated

½ cup blueberries (frozen will work but ensure they are defrosted and all excess liquid has drained)

½ cup toasted walnuts, chopped

2 Tbsp sugar and cinnamon mix

Preheat oven to 190°C, and line a muffin pan. Makes about 9 muffins.

Directions

  • In a large bowl, mix together almond flour, salt, baking powder, and cinnamon. In another bowl, whisk together honey, oil, milk, egg, and baking soda.
  • Pour the wet ingredients into the dry and mix until combined. Add the grated apples and walnuts in and gently fold in the blueberries.
  • Scoop the batter into the prepared muffin pan, filling the muffin cup almost to the top.
  • Sprinkle the sugar and cinnamon mix on top, and bake for 15-18 minutes until muffins are browned and the dough has set.
  • Remove the muffins from the pan and cool completely.

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