Blueberry, Apple and Cinnamon Muffins
I am not really a baker at all. I have always steered clear of baking with the notion that I will probably just eat everything in a short space of time and just plain overeat.
But this last week I decided to find a tasty muffin recipe that is very easy and that I could make with my 3 year old daughter. Something with not too many ingredients and yummy so that she would also eat the proceeds. It also needed to be a treat that wasn’t too calorific.
I came across a fantastic recipe on Elenas Pantry – Almond Flour Muffins. The recipe is so simple and can be halved, doubled, quadrupled if desired and you can add extra flavourings dependent on what you have in the cupboard.
Blueberry Apple Cinnamon Muffins
So for my version I used:
2 cups Almond Flour / Meal
2 Tablespoons Honey
1/2 Teaspoon Baking Soda
1 Teaspoon Apple Cider Vinegar
1/2 Cup Stewed Apple or Apple puree
1/2 Cup Frozen Blueberries, defrosted before adding to the mix
On Elenas Pantry there is a great article on the difference between Almond Flour and Almond Meal. Where I live I cannot seem to find the finely ground Almond Flour like the Honeyville brand recommended. So for this recipe I resorted to Bob Mills Almond Meal / Flour and to be honest it actually worked extremely well.
For the frozen blueberries I defrosted them in the microwave and then when adding this to the mixture with the stewed apple I made sure to reserve as much of the liquid as possible. Otherwise the muffins would turn out soggy.
These were great once cooled with a little butter but they are so moist and delicious that you really don’t need to add anything.
In my house these muffins were a great hit, both husband and child ate them all up!
Some other options I’m going to try:
Carrot and Walnut
Apple and Raspberry
Strawberry & Banana
Let me know how yours turn out and what options you try.