Excellent, rich in flavor muffins without added wheat flour, dried fruits and berries!
It is necessary
- - 1, 5 Art. almond flour;
- - 1, 5 tsp soda;
- - 1 tsp salt;
- - 6 eggs;
- - 1 tbsp. pumpkin or banana puree;
- - 4 tablespoons agave syrup or honey;
- - 2 tbsp. light vinegar;
- - 4 tablespoons coconut oil;
- - 2 tsp vanilla extract;
- - 1 tsp lemon peel;
- - 2 tsp cinnamon;
- - 400-500 g of fresh blueberries;
- - dried apricots.
Instructions
Step 1
Soak the apricots in boiling water a couple of hours before cooking until they become soft. You can also make almond flour yourself by grinding almonds in a coffee grinder. But do not be zealous so as not to turn it into an oily porridge.
Step 2
Dissolve the coconut oil in a water bath and cool slightly. Preheat the oven to 180 degrees. Combine almond flour in a large bowl with salt, baking soda, zest, and spices. Beat eggs separately with the addition of honey, pumpkin or banana puree, vinegar, vanilla extract. Pour butter to the liquid ingredients, beat again.
Step 3
Add wet dough to the bowl to the dry dough and mix quickly with a fork to keep the dough slightly lumpy. Add apricots (you can cut them if you want) and blueberries, stir gently so as not to break the berry.
Step 4
Put the mixture in silicone muffin molds and place in the oven for about 25-30 minutes (it all depends on your molds). Check readiness as standard - with a toothpick. It will come out dry from the middle of the finished product. Cool the finished muffins so that they are soaked in the juice of the berry and become softer.
