Blueberry Skinny Muffin Tops
Servings: 6
Equipment
- Muffin Tray
- Food Processor
- Oven
Ingredients
- 140 g Apples
- 100 g Ground Almonds
- 20 g Coconut Oil
- 1 tsp Pumpkin Spice
- pinch Salt
- ¼ tsp Baking Soda
- ½ tsp Apple Cider Vinegar
- 50 g Blueberries
Instructions
- Preheat oven to 160°C and preline muffin tray.
- Blend all ingredients (except blueberries) until smooth: apple, ground almonds, coconut oil, pumpkin spice, salt, baking soda and apple cider vinegar.
- Fold in blueberries by hand.
- Evenly divide mixture into muffin tray, makes 6.
- Bake for 20 minutes.