Gluten Free Walnut & Blueberry Muffins

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2 ¼ cups almond flour
½ teaspoon salt
¼ tsp baking powder
1 tsp cinnamon
¼ cup honey
¼ cup coconut oil
¼ cup milk or milk alternative
1 egg
½ tsp baking soda
1 small apple grated
½ cup blueberries (frozen will work but ensure they are defrosted and all excess liquid has drained)
½ cup toasted walnuts, chopped
2 Tbsp sugar and cinnamon mix

Preheat oven to 190°C
In a large bowl, mix together almond flour, salt, baking powder, and cinnamon. In another bowl, whisk together honey, oil, milk, egg, and baking soda.
Pour the wet ingredients into the dry and mix until combined. Add the grated apples and walnuts in and gently fold in the blueberries.
Scoop the batter into the prepared muffin pan, filling the muffin cup almost to the top.
Sprinkle the sugar and cinnamon mix on top, and bake for 15-18 minutes until muffins are browned and the dough has set.
Remove the muffins from the pan and cool completely.