Raspberry Muffins

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Ingredients

  • ½ cup of tapioca

  • 1 ½ cup of almond meal

  • 2 pasture-raised eggs

  • ½ tsp of baking soda

  • ½ tsp of baking powder

  • 1/3 cup of raw honey

  • 1 tbsp apple cider vinegar

  • 1 pinch of sea salt

  • 2 vanilla essence

  • 5 tbsp of butter, ghee or coconut oil

  • ½ tsp of cinnamon powder

  • 1 cup of fresh or frozen berries

Method

Preheat oven to 180° C (350F). If not using silicone moulds muffin trays, then grease and flour dust your muffin trays.

Put all the ingredients except for the berries into a food processor or Thermomix (blend reverse at speed 5 for 15 sec) and blend to combine the ingredients well. Add the berries and fold them through (Thermomix reverse speed 3 for 5 sec). Spoon the batter into prepared muffin forms and bake for 20 minutes.

Remove the muffins from the oven and allow them cool. Then add them to kids lunch boxes or store in the fridge for the next day. They are even a great afternoon snack or breakfast option for all ages. Enjoy!