Name: Blueberry Skinny Muffin Tops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 140 g Apples; 100 g Ground Almonds; 20 g Coconut Oil; 1 tsp Pumpkin Spice; pinch Salt; ¼ tsp Baking Soda; ½ tsp Apple Cider Vinegar; 50 g Blueberries

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BREAKFAST | SNACK | SWEET

ALMOND AND APPLE A+ MUFFINS

Sometimes you need more of a grab-and-go breakfast. These muffins deliver on that. Simple to make and well-balanced with a combination of naturally sweet apples and almonds. Blueberries add an additional boost, and are celebrated for containing more antioxidants than any other common fruit or vegetable. Great to prepare in advance for those busy mornings – nutrient-dense and free from inflammatory sugar and wheat – when you get the chance to boil the kettle, they go down very well with a nice cup of tea!

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Blueberry Skinny Muffin Tops

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Snack, Sweet

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: 6

Equipment

Muffin Tray
Food Processor
Oven

Ingredients

140 g Apples
100 g Ground Almonds
20 g Coconut Oil
1 tsp Pumpkin Spice
pinch Salt
¼ tsp Baking Soda
½ tsp Apple Cider Vinegar
50 g Blueberries

Instructions

Preheat oven to 160°C and preline muffin tray.
Blend all ingredients (except blueberries) until smooth: apple, ground almonds, coconut oil, pumpkin spice, salt, baking soda and apple cider vinegar.
Fold in blueberries by hand.
Evenly divide mixture into muffin tray, makes 6.
Bake for 20 minutes.

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