EATS & DRINKS // Best Almond Flour Blueberry Muffins (Paleo, Gluten-free)

in Eating In, Eats & Drinks, Health • November 10, 2014

Happy Monday!

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!

Ingredients

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)

Instructions

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.

Nutrition Information

Serving size: 1 muffin Calories: 229 Fat: 17.5 g Carbohydrates: 10.2 g Fiber: 3.2 g Protein: 8 g