I have a confession to make – since I started blogging in April, as much as I have enjoyed eating some of the best meals of my life from some of the most talented chefs in the country, I knew it would only be a matter of time I would have to start cooking healthier foods at home because eating good foods = tiny weight gain.
I was craving blueberry muffins last weekend and decided to make a healthier version of it. Don’t say I didn’t warn you, these are delicious!
- 2-1/2 cups almond meal (or almond flour)
- ¾ tsp baking soda
- ½ tsp fine sea salt
- 3 large eggs
- ⅓ cup unsweetened pumpkin puree, thawed winter squash puree, butternut squash puree, unsweetened apple sauce, or mashed very ripe banana
- 2 tablespoons honey, agave nectar or maple syrup
- 2 tablespoons coconut oil (melted) or vegetable oil
- 1 teaspoon vinegar (white or cider)
- Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
- Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple)
- Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
- In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
- In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
- Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
- Divide batter evenly among prepared cups.
- Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.