Not only are these muffins gluten free they are also a great way to repurpose any half-eaten apples or sad rejected blueberries your kids forgot at the bottom of their lunchbox. And you get the smug satisfaction of adding back into their lunchbox the following day what they had turned up their noses at the day before. Ha! Moms gotta get their kicks somewhere…
Blueberry & Apple Muffins
Short Description
Ingredients
- 3 eggs organic or free-range
- 1 cup cream cheese softened
- 50 g grass-fed butter softened
- 1/3 cup coconut oil
- 1/2 cup honey
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- zest of 1 lemon
- 100g blueberries fresh or frozen
- 1 apple grated
Instructions
- Heat the oven to 160C/320F. Grease your muffin trays. I use silicon muffin trays to avoid the muffins sticking and because they're reusable
- Place all the ingredients except the blueberries into a blender and blend for 1-2 minutes until the mixture is smooth and all the cream cheese and butter is combined
- Add the blueberries and stir through gently
- Divide the mixture between the muffin cups and place in the preheated oven, baking for 25-30 minutes until the muffins are golden brown on top and cooked through
- Allow to cool in the muffin tray for 5minutes and then remove and place on a wire rack to continue cooling
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