Today’s post is a gluten free recipe with high protein, Blueberry Apple Muffins. This is done by using the stir and mix method within minutes, off they go into the oven. These muffins are not sweet at all but very moist and tasty with the generous filling of chopped apple and blueberries. Since the apple and blueberries that I bought were too sour, I’ve increased the honey to 3 tablespoons instead of 1. Thanks Zoe for sharing this healthy recipe.
Flourless Blueberry Apple Muffins
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6 muffins
Ingredients
- 150g Almond meal (ground almond)
- 1tsp Baking powder
- 2 Large eggs (70g each)
- 2 tbsp Vegetable oil
- ½ tsp Ground cinnamon
- 1 tbsp Honey (I used 3 tbsp)
- 1 small red apple, cored, chopped into small chunks peeled
- 100g Fresh/frozen blueberries
Instructions
- Preheat the oven to 170C.
- Line a muffin tray with 6 paper liners.
- In a large mixing bowl, combine the almond meal and baking powder together. Add eggs, oil, ground cinnamon and honey to form a batter.
- Fold in the apple and blueberries and spoon the batter into the prepared muffin tray.
- Bake for 35 minutes until a skewer inserted is clean and the crust are nice and golden.
3.5.3226
无麸蓝莓苹果玛芬
材料：
- 150克 杏仁粉
- 1茶匙 发粉
- 2个 全蛋 （越70克一个）
- 2汤匙 菜油
- 1/2茶匙 肉桂粉
- 3汤匙 蜂蜜
- 1个 小红苹果，切小粒
- 100克 蓝莓（新鲜或冷冻）
做法：
- 预热烤箱至170度。
- 准备6个纸杯在满分烤盘里。
- 将杏仁粉及发粉一起放进一个大碗里，拌匀。加入鸡蛋，油，肉桂粉和蜂蜜，拌匀成面糊。
- 加入苹果粒和蓝莓，拌匀，倒入玛芬纸杯。
- 送入烤箱烤约35分钟，或用牙签插入蛋糕中间，取出牙签干净及表层烤呈金黄色即可。
I’m submitting this post to Little Thumbs Up Event – Apples
hosted by Kit of I-Lost in Austen
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