Ingredients

• 3/4 cup (180 mL) almond flour
• 1/4 cup (60 mL) spelt or whole wheat flour
• 3 Tbsp (45 mL) honey
• 1/2 tsp (2 mL) baking powder
• 1 Tbsp (45 mL) applesauce
• 1 Tbsp (15 mL) butter, melted
• 2 large egg whites
• 1/2 cup (125 mL) fresh or frozen blueberries

Preheat oven to 350 F (180 C). Lightly grease a muffin pan; set aside.

Mix together almond flour; spelt or whole wheat flour; and baking powder in bowl. Stir in applesauce, honey, and butter.

In separate bowl, beat egg whites with an electric mixer for 4 minutes, or until soft peaks form. Gently fold egg whites into almond mixture.

Fill each muffin cup half-full with batter and top with an uneven number of blueberries.

Bake 15 to 20 minutes, or until edges are slightly browned. Cool 10 minutes before unmolding.

Makes 6 cakes.