Monday, February 10, 2014

Almond Flour Blueberry Muffins

These have been a go-to of mine over the past year. Filled with blood sugar-stabilizing almond flour and antioxidant-rich blueberries, I like to think these are a virtuous breakfast treat. The reality is, they're amazing because they never fail in keeping me full and satiated until lunch... a good thing when you're always on the move.

Gluten-Free Almond Flour Blueberry Muffins

Loosely adapted from Elana's Pantry

4 ounces almond meal or flour (I like Bob's Red Mill)
2 large eggs, beaten well
1 ounce honey or maple syrup
1/4 teaspoon baking soda
1/2 teaspoon apple cider vinegar
2 cups frozen blueberries (you can also choose another fruit in a similar chunk size)
Combine dry ingredients in a small bowl. In a medium bowl, combine wet ingredients. Stir dry ingredients into wet ingredients. Stir in blueberries. Pour into prepared muffin tins, about 2/3 full. Bake at 350 F for 15-20 minutes, or until a tester comes out clean. Let cool completely. Serve within 24 hours or freeze to enjoy at a later date.

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