*Gluten-Free, Sugar-Free, *Dairy-Free Option
 
Ingredients:
40g (¼ cup) coconut flour
40g (¼ cup) almond meal (or use whole/slivered almonds if you are using a high torque food processor such as a Thermomix.)
90g (¾ cup) 100% whey protein powder (*or plant-based protein powder for dairy-free option)
1 tsp. baking powder
½ tsp.  baking soda
½ tsp. pink Himalayan or sea salt
50g (⅓ cup) Natvia (or the sweetener of your choice)
2 free-range eggs
250g (1 cup) Greek Yogurt, stirred until smooth. (*or use coconut cream for dairy-free option)
2 small apples peeled, diced and cooked until soft. (You could use canned apples as a short cut.)
1 cup blueberries (fresh or frozen.)
 
Method:
Pre-Heat oven to 200C
To make your own almond meal, place the almonds into food processor bowl and mill until fine. (TM – 10 sec / Speed 7.)
Mix the almond meal along with the rest of the dry ingredients in a bowl (coconut flour through to Natvia.)  Mix well to combine and remove any lumps of flour or powder. (TM – 40 sec / Speed 6.)
In a small jug, whisk the eggs. Add the yogurt and pour mix over the dry ingredients with the apples. (Add contents of jug to TM bowl.)
Combine well using a wooden spoon or in a food processor on a medium low speed, taking care not to over mix.  (TM – 10 sec / Speed 6.) The mix will be quite thick, but not dry.  Fold in the blueberries. (TM – Reverse / 10 sec / Speed 3.)
Line a regular sized muffin tin with papers or scoop even amounts of muffin mix straight into each muffin cup. Unless you are using a silicone muffin tray like I did, you will need to spray these with oil to prevent sticking.  Using an ice cream scoop to portion out the mix can also help even out the size of your muffins
Cook for for 20-25 minutes depending on your oven
When cooled, top with a dollop of *Angelic Cream Cheese icing (omit for dairy free) and a few blueberries. *See recipe below for Icing recipe
Makes 10 -12
 
Angelic Cream Cheese Icing
Ingredients:
⅓ cup (50g)  Natvia Icing Mix (or regular Natvia, milled in a Thermomix 10 sec / speed 9)
180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco)
1 tbsp (10g) extra virgin coconut oil (you can use coconut cream instead, but it will not set as firm)
2 tsp (10g)  lemon juice
 
Method:
Place the icing mix and cottage cheese into your food processor and blend on a medium speed until smooth. (TM – 10 Sec / Speed 5)
Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor mix should do it. (TM – 10 Sec / Speed 8, scrape down and repeat.)
Spread or pipe onto top of muffins and garnish with a raspberry or fruit/nut of choice.