INGEDIENTS
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110g ground almonds
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4 heaped tablespoons ground flaxseeds
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3 eggs, beaten
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260g stewed apple/apple puree
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1/2 tsp bicarbonate of soda
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1 teaspoon ground cinnamon
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3 tablespoons xylitol (optional)
METHOD
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Pre-heat the oven to 170 degrees fan.
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Combine all the ingredients in a food processor until smooth.
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Place the mixture into 8 muffin cases in a muffin baking tray.
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Bake for 30 minutes.
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Cool for 10 minutes in the tin before transferring to a cooling rack.
Enjoy!
