GRAIN FREE MUFFINS

A very simple and healthy way to enjoy a muffin.

INGREDIENTS:

  • 1½ Cups almond meal
  • ¹/³ Cup liquid coconut oil
  • ¼ Cup 100% Pure Maple Syrup
  • ¼ Cup almonds, roughly crushed
  • ¼ Cup cashews, roughly crushed
  • 10-12 dried apricots, diced
  • 10-12 Medjool dates, diced
  • 3 eggs
  • 1 tsp. Vanilla extract
  • ½ tsp. baking powder

METHOD:

  • Preheat oven to 170ºC and grease a cup cake tray or line with cupcake cases.
  • To crush the nuts you can roughly chop them, give them a quick whizz in the food processor or give a little bash with a rolling pin or in a mortar and pestle.
  • In a large bowl beat eggs, maple syrup, vanilla and coconut oil with a whisk.
  • Stir in almond meal, nuts and baking powder until well combined.
  • Gently stir in dates and apricots.
  • Fill the trays or cupcake cases ¾ full and place in the oven to cook for 15 minutes or until lightly golden.
  • Leave in the tray for 10 minutes and then turn the muffins onto a wire rack to cool.

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