These gluten free muffins are easy to make and perfect for lunch boxes – an awesome alternative to sugary snacks and perfect for sharing.
Ingredients
- 150 g ground almond
- 1 teaspoon baking powder
- 3 eggs
- 10 mls water
- 2 tablespoons olive oil
- 2 tablespoons honey (optional)
- 150 g blueberries
Instructions
Method
- Preheat oven to 170˚C and line a muffin tray with lightly oiled muffin cases
- Place the ground almond and baking powder in a bowl and mix
- Add the eggs, water, oil and honey (optional) and whisk until you have a well combined, light and almost pourable mixture
- Add most of the blueberries and fold in gently
- Spoon the mixture into the muffin cases and place 2 or 3 of the left over berries on top of each muffin
- Bake in the oven for 25-30mins or until muffins are golden brown on top
- Place on a cooling rack until you cannot resist them anymore ?
Top Tips
- Replace the blueberries with raspberries, grated apple, bananas or boysenberries or use a combination
- These muffins freeze really well so you can make masses at one time
- You can easily turn these muffins into savoury ones by omitting the fruit and honey and adding your favourite herbs and spices – fresh rosemary (finely chopped), black pepper and turmeric work really well
