Healthy blackberry and apple muffins

It’s officially autumn, the bountiful season of ripe pumpkins and apples and blackberries.

I am lucky to have wild blackberries and apples in my garden, so I made some yummy, healthy muffins with these seasonal fruits.

The muffins are gluten free, they are made with ground almonds rather than wheat flour, olive oil instead of butter, and are sweetened with honey, not sugar, so are perfect for anyone who is gluten, dairy free or watching the amount of sugar they eat. The soft fruit in the batter keeps them moist, unctuous and bursting with goodness.

Each muffin has roughly 175Kcal, 6g of protein and 8g of carbohydrate, so is a lighter treat to have with a cup of tea, for some autumnal cosiness.

Ingredients

220g ground almonds

½ tsp bicarbonate of soda

Pinch of salt

1 tsp ground cinnamon

2 eggs plus 2 egg whites

80g honey

2 tbs extra virgin olive oil

1 tsp vanilla extract

2 tbsp lemon juice

1 tsp lemon zest

135g blackberries

70g finely chopped apple, cored and peeled

Instructions

Pre heat oven to 160 fan or 180 regular.

Line 12 muffin tines with cases.

Mix dry ingredients together: almond flour, baking soda, salt, cinnamon.

Beat wet ingredients: eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice.

Whisk dry ingredients into wet ingredients.

Fold in blackberries and apple.

Spoon into muffin cases.

Bake for about 20 minutes till light brown and cooked, but still slightly moist.

Cool, until you can’t resist eating one.

The recipe is adapted from this blueberry muffin recipe from the lemonbowl.com https://thelemonbowl.com/almond-flour-berry-muffins/