These blueberry muffins are absolutely delicious, and I would say that whether they were “healthy” or not! First things first, I am so happy to be posting a new topic, healthy recipes!
Blake and I have always had a relatively healthy diet, mostly home cooked meals with fresh ingredients, but recently we’ve switched to a very healthy diet! We are cutting out all wheat or grain products, sugars and most dairy products! This is essentially a paleo type diet consisting of a lot of veggies, meat, fresh fruit, some specific dairy, honey and nuts! I am excited to make this change and so far it has been a fun way to get creative with our meals, because we ate a LOT of carbs!! I mean, carbs are probably my favorite food! That and sweets! And since both of those categories are pretty much out I’ve been on the hunt for alternatives!
Which is where these muffins come in!! We can cook with almond flour, and though it is expensive it is so worth it if you are trying to cut out grain based flours! You can even make your own, but I haven’t tried that yet. This recipe also uses honey rather than sugar which not only adds a yummy flavor but I love the fact that these are free of processed sugar! I hope you enjoy as much as we do!
2 1/2 cups almond flour
1/4 cup melted butter
1/2 cup honey
1 tsp apple juice (optional)
1/2 tsp baking soda
1/8 tsp salt
3/4 cup frozen or fresh blueberries
Makes one dozen muffins.
Measure flour, baking soda and salt into a bowl. In a separate bowl blend honey and eggs. Add butter and optional apple juice to egg mixture. Add the egg mixture to dry ingredients and mix together until blended. After all other ingredients are mixed thoroughly, stir in blueberries.
Line cupcake tins with cupcake liners. Spoon batter into tins until halfway full. Bake at 375 F for 20 min. Shorten baking time if making less than a full batch.
*without regular flour, the muffins won’t look light and fluffy, and may fall a bit when removed from the oven, but they are still wonderfully delicious!
Enjoy and have a great weekend!