I'm happy that I have found an amazing recipe here!!!
With NO gluten or NO fluffy-beaten eggs, these stir-and-bake flourless muffins are surprisingly delicious!!! I reckon that this recipe from The Healthy Chef is the best flourless muffin recipe that I have baked so far and I'm loving it!!!
Best of all, these muffins can be baked with all possible healthy options. I have baked six of mine two tablespoons of rice bran oil and one tablespoon of honey (or any natural sweetener) and yet they are very moist and tasty!!! Unbelievable! With the least amount of added fat and sugar, these muffins are actually high in protein and low in sugar. As you can see, they are not overly sweetened with added sugar or any sweetener but naturally sweetened with large amount of fruits.
I call these muffins the holistic muffins! You know... It's the kind of food that can feed our tummy and also our souls. Feeling good after eating these muffins? Sure, I am. You know... To me, this is the kind of feel-good feeling which feels like enlightenment. LOL!
Stir-and-Bake flourless almond blueberry apple muffins
These muffins are mainly made of freshly roasted almond meal.
They are also made with small amounts of rice bran oil and honey...
... plus an apple!
All I need to do is to stir ...
... and bake!
Feeling good? My colleague said that I'm torturing her with this picture... LOL!
Here's the recipe that is mostly adapted from The Healthy Chef
Makes 6 standard size (1/3 cup) muffins
150g almond meal
1 tsp baking powder, preferably gluten free if you need these to be strictly gluten free
2 large eggs
2 tbsp (30ml) neutral tasting oil, preferable rice bran oil
1/2 tsp ground cinnamon
1 tbsp sweetener (can be honey, brown rice syrup, maple syrup or a few drops stevia)
Note: These muffins are tasty but not sweet at all. If you want something sweeter, you have to add more of the sweetener that you prefer.
1 small red apple, cored, chopped into small chunks peeled (or without the skin on depending on your preference)
100g fresh or frozen blueberries
Preheat the oven to 170°C/ 325°F or 150°C fan forced.
Spread almond meal thinly as a layer on a baking tray lined with baking paper and bake it at 150°C fan forced for 5-7 mins until it releases nice nutty fragrance and looks slightly golden.
Line a muffin tray with paper liners.
In a large mixing bowl, combine the almond meal and baking powder and add eggs, oil, cinnamon and honey to form a batter.
Fold in the apple and blueberries and spoon the batter into the prepared muffin tray.
Bake for 35 mins until a skewer inserted is clean and the crust of the muffins are nice and golden.
Happy Baking
This post is linked to the event, Little Thumbs up organised by Doreen from my little favorite DIY and me, Bake for Happy Kids, hosted by Kit from I-Lost in Austen at this post.
Our Little Thumbs Up event starts on the first Tuesday until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is APPLE for September 2014 and link with us at this post anytime until 30th September 2014.
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favorite DIY or/and Kit from I-Lost in Austen. For more details, please see this.
What after September 2014? Eileen from Eileen's Diary will be the next hostess of October 2014 and her theme is PUMPKIN! Instead of starting on the first Tuesday of the month, her Little Thumbs Up event starts on 1st Oct 2014 and so please take note.
