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.
For all those who are having trouble finding ground almond meal – the following is a quick and easy, throw it all in type of method that works really well with this recipe:
Combine all the ingredients in the following order into a good high speed blender – I used my Vitamix – Combine eggs – oil – chopped apple – cinnamon – baking powder – almonds (you can use whole, meal, flaked etc… what ever you have in the fridge). Only add 2 tablespoons honey or brown rice syrup or even a little stevia if using, as the red apple + blueberry is sweet naturally so you don’t need to add much sweetness. Blend until smooth and creamy looking. Spoon into a bowl and fold in the blueberries last. Spoon into muffin cups and bake as directed.