For Christmas, my grandmother gave me a cookbook of all the favorite family recipes. When I found this one in there, I was so excited to try it. I was just diagnosed with celiac disease (meaning I can't have gluten) about a month ago, and since then I've been on the hunt for gluten free versions of my favorites. These are a winner!
Paleo Blueberry Muffins
- Prep Time:10 mins
- Cook Time:45 mins
- Total Time:55 mins
- Servings:16
- Easy
- 1 cup blueberries
- 2 cups almond flour
- 1 cup chopped walnuts or pecans
- 2 tbsp. ground flaxseeds
- 1 tbsp. cinnamon
- 2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 2 large eggs
- 1 cup unsweetened apple sauce
- 1/2 cup melted coconut oil
- 1/4 coconut milk or any nut milk
Ingredients
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Step 1
Preheat oven to 350° F. Coat your muffin tins with a non-stick spray (I used PAM). Also, organize all your delicious paleo ingredients to ensure you have everything.
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Step 2
In a large bowl, combine almond flour, walnuts, ground flaxseeds, cinnamon, baking powder and salt and stir thoroughly until combined.
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Step 3
Combine eggs, applesauce, oil, and coconut milk in a large measuring cup. After combining these ingredients together, make a well in the dry ingredients and slowly pour the wet ingredients into the dry.
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Step 4
Once the wet and dry ingredients are fully combined, you can begin to gently fold in the blueberries.
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Step 5
Spoon the mixture into the greased muffin tins. The consistency of the batter will be a lot thicker than your typical muffin batter, but this is to be expected. Bake for 40-45 minutes or until toothpick comes out clean.
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Step 6
Allow to cool at least 20 minutes before removing from muffin tins. The consistency of the muffins resembles more of a scone and is a lot more dense than a normal muffin -- but DELICIOUS! I added a pat of butter to mine when they were hot and it was perfect.