Apple Blueberrry Almond Muffins
Gluten free (if using gluten free oats), good fats from almond butter and almond meal and honey instead of refined sugar. Of course, the goodness of natural fruits and the amazing satisfaction of devouring these delicious muffins! These have become a staple snack to stock at home for the family. I have used dried blueberries soaked in water for half hour. You can use fresh berries or substitute with raisins or dried cranberries. Omit the apple if using fresh berries as the muffin mix will get too moist. Almond flour is simple almonds ground to a really fine consistency.
I usually get 9 muffins out of this but some have managed to get up to 12. It depends on your mould size, how tightly packed the mix is, quantity of fruit used etc.
What you need-
180g yoghurt (thick Greek yoghurt consistency)
85g creamy almond butter
1.5 tsp vanilla extract
50g almond flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon powder
½ cup chopped apples
½ cup dried blueberries (soaked and drained)
Putting it all together-
Preheat the oven to 220 C. Grease 9-12 muffin moulds or use cupcake liners
Beat the yoghurt, eggs, almond butter, honey and vanilla together till smooth.
In another bowl, whisk the oats, almond flour, baking powder, baking soda, salt and cinnamon.
Combine the wet and dry ingredients and beat till combined. Fold in the chopped apples and blueberries. Save a few berries to top the muffins later.
Spoon the batter into the moulds, filling all the way to the top. Top with a few berries and almond flakes if you like.
Bake at 220 C for 5 minutes then reduce temperature to 180 C. Bake for another 15 mins until a toothpick inserted inside comes out clean. Total baking time is approx 20 mins.
Allow the muffins to cool for at least 10 minutes in the pan then transfer to a wire rack to cool further.