You can make the almond flour (or almond meal) for your almond flour muffins from scratch using a coffee/herb grinder to grind blanched almonds. Alternatively, you can buy it ready made. Both turn out well in this recipe.
Ready made ground cashew isn't as easy to come by, so you might find yourself grinding them yourself anyway. If you don't have a grinder, a simple electric coffee grinder does the trick. Have a quick look at how reasonably you can get one:
The ground cashew is instrumental in softening the texture of the muffins. Make sure you use raw cashews and not salted or roasted.
Together, the two nut meals provide your body with good oils, and this also means that the recipe doesn’t need any additional oil or butter.
Use fresh or frozen berries. If you do want to use tinned berries (because after all, berry muffin cravings can happen in any season), make sure you drain completely so that the mixture doesn’t turn out too runny.
1 ½ cups blanched almond meal (measure after grinding)
1 ½ cups ground raw cashews (measure after grinding). The fresher and softer the cashews, the creamier your muffins will be.
1 cup berries, such as blueberries or raspberries
⅓ cup honey
2 tsp baking powder*
Beat eggs and then stir in honey. If the honey is cold, heat gently in a saucepan until it is runny enough to mix easily with the eggs.
Add nuts meals and baking powder and combine. Add berries.
Spoon into a muffin tray lined with patty pans. Fill to the top.
Bake in a pre-heated oven at 170°C/340°F for 25 – 30 minutes or until a cake tester comes out clean.