So obviously, these gorgeous little muffins are NOT AIP compliant.
That's ok for me as I've re-introduced almonds back into my life, and what a day that was!
For those of you who can tolerate nuts, they're a great way to boost your intake of protein and good fats, helping to keep you satiated. However, like legumes, nuts do contain physic acid - which can bind to minerals, including iron and zinc, reducing their absorption, so if you do consume them regularly, it's a good idea to soak them overnight in salty water and then rinse thoroughly in the morning. There's no need to always dehydrate or slowly roast them afterwards, especially when you plan to use them straight away, however as I'm after almond flour, I roasted them low and slow, ready to mill in the blender.
Remember - when buying, try to always choose raw, unsalted and organic (if possible).
Blackberry Paleo Muffins
1 1/4 cup almond meal | 1/4 cup coconut flour | 1/4 cup arrowroot flour | 1/2 cup coconut milk | 1/2 cup coconut sugar | 1/2 cup pureed apples | 2 tsps lemon juice (or apple cider vinegar) | 1 tsp baking soda | 2 tsps baking powder | Pinch of himalayan salt | 1/3 cup fresh or frozen blackberries
TOPPING | 1 cup almond flour | 3 tbsp maple syrup | 1 tsp cinnamon
Preheat an oven to 180D/350F and line or grease a muffin tray.
In a small bowl, combine all of the topping ingredients with a fork until sticky and clumpy. Set aside.
In an electric mixing bowl, combine all the muffin ingredients and blend until just combined. Do not over mix. Divide the batter into the muffin tray (approx. 3/4 full), and top each with your crumbly topping and press in lightly. Bake for approx. 25 minutes, or until the topping is golden brown and the tops are firm to the touch. Remove from the oven and cool for at least 10 minutes before removing from the pan.
NOTE: For 1/2 cup pureed apple, use approx. 1 large green apple, slowly cooked over a low heat with a splash of water until mushy. Puree until smooth.