I just love a good blueberry muffin. Don’t you? However muffins can be very caloric, high carb, high sugar and just plain bad for us. When I think of muffins, I think of breakfast, but an unhealthy, high sugar breakfast is the last thing I need if I want to feel well and have good energy during the day. I certainly don’t need a mid-morning sugar crash.
These muffins are the opposite of those dessert-like muffins and the variations are endless. I was craving the warm, tangy blueberries on the morning that I made these, but bananas or cranberries would be awesome as well. I also specifically like to use the almond meal in muffins. That nuttiness is comforting to me. The taste…the smell while they’re baking….oh my goodness.
So I made these muffins and then served them with a healthy, refreshing smoothie. Needless to say, I was pretty pleased with myself as I watched my family happily scarf them down.
I hope you enjoy them as well. I’ll post that smoothie recipe soon too. It was a hit and the thing I really liked about it was that the leftovers didn’t separate. I had enough for two more servings so I stored them in mason jars in the fridge. Hours later they were exactly the same consistency as when I put them in. I think I’ll have another today.
Do you have a Paleo muffin recipe to share. I’m on a mission to have several in my repertoire.
Here’s the printable. This recipe was slight adapted from Power Hungry.
- 2-1/2 cups almond flour
- ¾ tsp baking soda
- ½ tsp fine sea salt
- 3 large eggs
- ⅓ cup unsweetened apple sauce
- 1 tablespoons honey
- 2 tablespoons coconut oil (melted)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1½ cups of fresh or frozen blueberries
- Preheat oven to 350 degrees and put liners in 10 of the standard sized muffin tins.
- Whisk the almond flour, baking soda and salt.
- In a separate bowl, whisk the eggs, applesauce, honey, oil and vinegar.
- Mix the wet ingredients with the dry ingredients until blended and then fold in the blueberries.
- Divide the batter evenly into the 10 lined cups.
- Bake for 15 minutes or so until golden brown at the edges and a toothpick comes out clean.
- Cool on a rack for about 15 minutes and then enjoy.
- Store in a plastic bag in the fridge.