September 11, 2017
Finding good for you food that tastes like a treat can be quite a challenge. There are so many recipes I have made that sat on the counter before they faced their inevitable demise in the garbage can, too many to count. When you find one of those amazing ones that gets eaten up in a day you can feel like a kitchen champion! This recipe is so good, easy to make, bakes up quick and is adored by toddlers and husbands alike.
These muffins are gluten free, dairy free, moist and delicious! Best of all you can have two and not feel bad about it! High in good fats, fibre and protein, it’s a perfect treat! They’re great for a movie night when you’re wanting something sweet but you don’t want to hurt your body.
Hope you enjoy these delicious muffins!
Almond Blueberry Muffins
Ingredients
- 1 cup raw whole almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup dried almond pulp (from making homemade almond flour), or 1/4 cup more almond flour
- 1/2 cup unsweetened coconut
- 1 tsp baking powder
- 1/2 cup coconut palm sugar
- 1/4 tsp ground Himalayan pink salt
- 5 eggs
- 1 tsp vanilla extract
- 1/2 cup extra virgin cold pressed coconut oil or grass-fed butter, melted but not hot
- 3/4-1 cup fresh blueberries
Directions
- Preheat oven to 325 Degrees Fahrenheit
- Line a 12 cup muffin tray with liners if you’re not using a silicone muffin tray
- Put all the whole almonds, sunflower seeds, and pumpkin seeds in a food processor or dry container high speed blender (like the Vitamix), and pulse until finely ground
- Stop and scrape if needed but don’t let it turn into a nut butter
- In a bowl mix together the ground nuts, coconut, coconut palm sugar, baking powder, and salt
- Whisk together the eggs, butter/coconut oil, and vanilla in a separate bowl and then add to the dry ingredients and stir until well combined, Fold in the blueberries
- Pour evenly among the 12 cups and bake in a preheated oven for about 25 minutes, until golden on top
Enjoy!
