Organic and Thrifty

Grain Free Muffins

As promised in last week’s post on quick, nourishing breakfasts, here’s my recipe for grain-free muffins using almond flour.  These have been modifed from a recipe found in The Grain-Free Gourmet .  They are VERY versatile, and are reminiscent of bran-muffins with a hint of sweetness from honey. Unlike the coconut flour muffins, these are not “eggy” at all and hold together remarkably well. They have all the attributes of wheat flour muffins without the extra carbs…and are a lot more nutritious to boot!  This recipe makes about 12 muffins:

Grain-Free Blueberry Muffins

2.5 cups of almond meal, almond flour, or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder)
3 large eggs
1/4 cup of honey
1/2 tsp. of baking powder
1/2 tsp. of sea salt
1 Tbs. of vanilla extract

1 cup blueberries

Preheat oven to 300 degrees.

Prepare muffin tins with liners or lightly grease with oil or butter.  Mix all ingredients until smooth.

Fold in the blueberries.

Bake for 30-40 minutes.

Optional add-ins:

For zucchini-spice muffins:
add:

1/2 tsp. ginger
1/2 tsp. allspice
1 tsp. cinnamon

1 cup shredded zucchini instead of blueberries

Substitute fresh pitted cherries, or any other desired fruit for the blueberries so that it amounts to 1 cup of fruit.

Add 1 cup of chopped, bittersweet chocolate or unsweetened chocolate chips for a chocolate chip muffin!

 

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