- 6 free range eggs
- 1/2 cup coconut flour
- 2 tsp GF baking powder
- 1 tsp cinnamon
- 1/4 cup Cobram Estate Classic Extra Virgin Olive Oil
- 1 grated apple
- 1/4 cup organic sultanas
- 1/2 cup blueberries
- 2 tbsp rice malt syrup
1- Pre heat oven to 160 degrees.
2- Mix eggs in blender or mixer for 5-10 minutes until light & fluffy. Add Cobram Estate Classic Extra Virgin Olive Oil & rice malt syrup to eggs, mix well.
3. In a bowl add coconut flour, baking powder, cinnamon, grated apple, sultanas. Add egg mixture to bowl and fold in blueberries.
4. Divide into muffins cups & bake for 30 minutes or until cooked through.
5. Cool on wire tray and enjoy.
Recipe thanks to Nutrition by Gina Rose.