Stir-and-Bake Flourless Almond Blueberry Apple Muffins (Gluten Free, Low Fat and Low Sugar)

Eureka!!!

I'm happy that I have found an amazing recipe here!!!

With NO gluten or NO fluffy-beaten eggs, these stir-and-bake flourless muffins are surprisingly delicious!!! I reckon that this recipe from The Healthy Chef is the best flourless muffin recipe that I have baked so far and I'm loving it!!!

Best of all, these muffins can be baked with all possible healthy options. I have baked six of mine two tablespoons of rice bran oil and one tablespoon of honey (or any natural sweetener) and yet they are very moist and tasty!!! Unbelievable! With the least amount of added fat and sugar, these muffins are actually high in protein and low in sugar. As you can see, they are not overly sweetened with added sugar or any sweetener but naturally sweetened with large amount of fruits.

I call these muffins the holistic muffins! You know... It's the kind of food that can feed our tummy and also our souls. Feeling good after eating these muffins? Sure, I am. You know... To me, this is the kind of feel-good feeling which feels like enlightenment. LOL!

Stir-and-Bake flourless almond blueberry apple muffins

These muffins are mainly made of freshly roasted almond meal.

They are also made with small amounts of rice bran oil and honey...

... plus an apple!

All I need to do is to stir ...

... and bake!

Feeling good? My colleague said that I'm torturing her with this picture... LOL!

Update on 1 October 2019:

Until now, I'm still loving this recipe! These muffins are so super-yummy super-easy super-guilt-free that I really don't mind baking them again, again and again. This time, I have made a video while I was baking them. Hope that you will see that it is so easy to bake these fabulous muffins... Enjoy!

This is always one of my favorite recipes...

... because these low fat low sugar flourless muffins are so amazingly moist and delicious!

Here's the updated recipe that is mostly adapted from The Healthy Chef

Makes 6 standard size (1/3 cup) muffins
150g almond meal
1 small red apple, cored, chopped into small chunks peeled (or without the skin on depending on your preference)
freshly squeezed juice of half of a large lemon
1 tsp baking powder, preferably gluten free if you need these to be strictly gluten free
2 large eggs
2 tbsp (30ml) neutral tasting oil, preferable rice bran oil
1/2 tsp ground cinnamon
1 tsp vanilla paste or extract
1 tbsp sweetener (can be honey, brown rice syrup, maple syrup or a few drops stevia)
Note: These muffins are tasty but not sweet at all. If you want something sweeter, you can add from 15g to 50g honey, depending on the amount of sweetness that you prefer.
100g fresh or frozen blueberries

Preheat the oven to 170°C/ 325°F or 150°C fan forced.

Spread almond meal thinly as a layer on a baking tray lined with baking paper and bake it at 150°C fan forced for 5-7 mins until it releases nice nutty fragrance and looks slightly golden. Set aside to cool to room temperature.

Line a muffin tray with paper liners.

Combine chopped apple and lemon juice in a medium bowl. Set aside.

In a large mixing bowl, combine the almond meal and baking powder. Add eggs, oil, cinnamon, vanilla and honey to form a batter.

Fold in the apple (including all its juice) and blueberries and spoon the batter into the prepared muffin tray.

Bake for 25-35 mins until a skewer inserted is clean and the crust of the muffins are nice and golden. 25 mins if you have added 50g honey or 35 mins if you are using frozen blueberries and added 15g honey.

Happy Baking
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