NOURISH :: CHOCOLATE RASPBERRY MUFFINS

The inspiration for these came this morning as I pondered what my weekend has in store - I'm headed to the Gold Coast with my sisters and my mum for Belinda Davidson's 3-day Shadow Workshop and was thinking about eating out all weekend, or pre-paring a few things and taking a lot of food with me... This is how my brain works. Always thinking about food.

And not just main meals but snacks as well - this pregnant girl needs her snacks. So what could I make that would last, be satisfying, and of course delicious? MUFFINS! I love a good muffin and haven't made any in ages! An almond meal base, eggs, banana, and whatever else added in is a sure fire way to keep your tummy from rumbling and your tastebuds singing.

I was going to whip up my almond blueberry muffins, but when the idea of chocolate entered my thoughts, well, let's say most people have a hard time denying chocolate thoughts... 

Weekend Recipe: Apple Cinnamon Muffins (Gluten-Free, Grain-Free, Paleo)

What you'll need:

• 2 cups of almond meal
• 3 eggs
• 1 cup of unsweetened applesauce
• ¼ cup of maple syrup
• 1 tbs of cinnamon
• 1 tsp of baking powder
• 1 tsp of baking soda

What to do:

1. Preheat oven to 180 degrees celcius.
2. Blend the eggs together in a separate small bowl.
3. Mix together all the above ingredients and slowly stir in the blended eggs.
4. Pour the batter evenly into 12 muffin baking cups.
5. Cook 20-25 minutes until the tops are golden brown.

Recipe fom Natalie over at Oven Love 


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Christie xx