Live Real. Eat Real.

Grain-Free Blueberry Muffins

Oh, look – it’s that time again!

Let’s have some fun – use the Mr. Linky widget at the bottom and link up your real food recipes!

I’ve been sitting on this recipe for sometime, but over the course of the last week or two I haven’t really cooked anything that can be made ahead (although, ironically, I am today (for reasons I’ll go into later)).  So I decided to pull this out of my cookbook files and post it.

Because?  These are really, really, REALLY good; very moist, with a tender crumb.  They also keep very well, covered, in the refrigerator and make a great on-the-go breakfast when coupled with a hard-boiled egg or a piece of good quality sausage.  Each muffin also comes in at 8 grams of carbohydrates (and 2 grams of fiber) so they definitely belong in the “low carb” category.  And because they are made with almond flour and minimal sugar, they are quite filling (and somewhat higher in calories than a traditional blueberry muffin) – one is a perfect serving.

Blueberry Muffins

5.0 from 2 reviews
Grain-Free Blueberry Muffins
 
Serves: 9
Ingredients
  • 1 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup light olive oil
  • 3 large eggs
  • 1 cup fresh blueberries
Instructions
  1. Preheat the oven to 350 F. Generously grease 9 cups of a one-dozen muffin tin.
  2. In a large bowl, combine the almond flour, salt, coconut sugar and baking soda. In a separate, medium bowl, whisk together the olive oil and eggs. Stir the wet ingredients into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined. Gently fold in the blueberries.
  3. Divide the batter equally between the 9 greased muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  4. Allow the muffins to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
  5. Nutrition (per serving): 196 calories, 15.6g total fat, 62mg cholesterol, 169.8mg sodium, 152.1mg potassium, 8.3g carbohydrates, 2.4g fiber, 5.4g sugar, 2.2g protein.

 

 

PLEASE – post recipes with whole, real food ingredients only. Dairy, sprouted grains and legumes and natural sweeteners are allowed, but recipes containing processed or refined ingredients or vegetable oils will be removed.  Don’t forget to link back to this post! Thanks for your cooperation.





From the blog



Archives