300 g (101/2 oz/3 cups) almond meal

2 teaspoons gluten-free baking powder

4 organic or free range eggs

1/4 cup macadamia nut oil
1 teaspoon ground Cinnamon
2 tablespoons honey
1 grated red apple
200 g fresh or frozen Blueberries

Preheat the oven to 170°C
Combine the almond meal and baking powder in a large mixing bowl.
Add the eggs, oil, cinnamon and honey to form a batter.
Fold in the apple and blueberries.
Divide into paper-lined muffin tins.
Bake for 35–40 minutes until cooked through and golden.

Recipe taken from