I LOVE sweets. I am always looking for new ways to make what I love (Starbucks blueberry muffin- SO good) but with a healthier spin on it. Using what I've learned from the detox program that we completed this spring at CHCF, I mostly avoid gluten and dairy since both of them exhaust me and bloat me. I did include eggs in this recipe, but I avoided milk and butter and opted for maple syrup instead of sugar. It took me three different tries but I finally found a really good recipe that I LOVE. These make a great grab-and-go option for breakfast and are filling & delicious.
1 cup of almond flour
1 cup of oat flour
1/2 cup of almond milk (unsweetened)
2 large eggs
1/4 cup of melted (liquid form) coconut oil
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
3/4 cup organic maple syrup
2 cups organic blueberries
1. Preheat oven to 350 degrees fahrenheit.
2. Place paper liner cups in muffin baking sheet.
3. Combine all dry ingredients in a large bowl (almond flour, oat flour, salt, baking powder) and sift.
4. Combine melted coconut oil (heat in pan or run coconut oil jar under hot water), maple syrup, and vanilla extract into a separate bowl and whisk. Beat in 2 large eggs until fluffy.
5. Pour mixture over top of the dry ingredients and mix. Add almond milk in, and continue to stir until smooth.
6. Fold blueberries into the batter, with a rubber spatula, careful not to crush the berries.
7. Spoon the batter into prepared muffin cups. Fill each cup 2/3 of the way full.
8. Pop into the oven and bake for 25 minutes. You can insert a cake tester, or fork, into the center of a muffin to make sure no batter is uncooked.
9. Remove from oven and allow to cool for 10 minutes before removing!
I love these, I hope you do too