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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
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Ingredients
- 1.5 cups almond meal I use Honest to Goodness Organic or use Buckwheat flour for NUTFREE
- 1/2 cup coconut flour I use Honest to Goodness Organic
- 125 g butter or ghee or coconut oil (for DF) or sustainable palm oil
- 1 cups almond or coconut milk I use Honest to Goodness Organic
- 1/8 cups raw honey or maple syrup
- 6 med pastured eggs
- 3 medium apples peeled and diced
- 1.5 cups raspberries (fresh or frozen) preferably organic
- 3 tsp cinnamon
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 180 deg celcius (350 F).
- Grease muffin tray using butter, ghee, coconut oil or palm oil.
- Peel and dice apples and set aside.
- Melt butter, coconut oil or palm oil. If using a thermomix 2 mins, 50 C speed 2.
- For super-quick preparation add all ingredients (except for half the apples & raspberries as we will add these last) into blender/thermomix and blend until well combined.
- Remove mixture from blender and stir through raspberries and remaining diced apple.
- Spoon in to prepared muffin dish.
- Bake for 25-30 until nicely browned and firm to touch.
- These are beautiful served warm with butter or cream or just eaten on their own.
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