Apple Thyme Muffins

2 cups blanched almond flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp sea salt
1 medium Gala or Pink Lady apple, peeled (I don't bother), cored and roughly chopped
1/2 cup honey, maple syrup or blend of both
2 large eggs
3 tbsp extra virgin olive oil
2 tbsp fresh thyme leaves

Preheat oven to 350°  (convection 325°) Line 10 cups of a standard muffin pan with paper liners.

In a large bowl, whisk together the almond flour, coconut flour, baking soda, ground ginger and salt.

In a good processor or blender, combine the apple, honey or syrup, eggs, olive oil, and thyme. Blend until smooth.

Pour wet ingredients over the dry ingredients and mix well to combine. Divide the batter among the lined cups

Bake for 20-25 minutes (convection 15 minutes) until golden brown and a toothpick inserted into the center comes out clean. Cool completely before serving. Store in refrigerator in air-tight container for up to 2 days.

Makes 10 muffins.