I’m going to watch the Macy’s Thanksgiving Day parade tomorrow morning with loved ones, and wanted to make something portable and healthy to take as a breakfast/snack. I threw these together in exactly five minutes, right after getting in the door this evening. They’re more sturdy and less cake-y than traditional blueberry muffins, but they taste fabulous and are gluten-free, milk-free, and contain no refined sugar. (They are paleo/primal, but don’t hold that against them.) Nutrition info follows recipe.
2 cups ground almonds
1/2 tsp baking soda
1/2 tsp salt
dash of cinnamon
3/4 cup frozen blueberries
1/4 cup honey
1/4 cup coconut oil
Preheat oven to 350.
In medium bowl, mix dry ingredients. In another medium bowl, whisk the eggs, honey, and coconut oil. Pour wet into dry, add blueberries, and combine everything until it’s just wet, being careful not to over-stir. Pour into lined muffin tin and bake for 25 minutes.
Makes 12 muffins. You could make six jumbo muffins instead if desired.
I didn’t have ground almonds on hand, so I ground my own in the Cuisinart using approximately 3 cups of raw almonds. (Just be careful not to grind too much, or you’ll have almond butter instead of flour.) Muffins made with very finely ground almond flour will probably have a lighter texture than the batch I made tonight, so use what sounds better to you.
If making 12 muffins, each one has 165 calories, 13g carbs, 5g protein, and 1.7g fiber.