I love muffins, but let's be honest: they're pretty much just cake disguised as breakfast. I don't enjoy food as much if I can't feel good about eating it, so I love making recipes like this: low-sugar, no gluten, and still delicious. Actually, these muffins are better than a lot of traditional muffins I've had.
This Blueberry Muffin recipe is an adaptation of a recipe by Thrive Market based on what I had in the kitchen. It's my first successful attempt at using almond flour in a baked item!
Try these and let us know what you think.
Gluten-Free Blueberry Muffins
2 cups almond flour
1/2 teaspoon pink salt
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup melted butter
1/3 cup honey
1 1/2 teaspoons vanilla paste (you could use vanilla extract)
1 1/4 cup blueberries
Preheat oven to 350 degrees. Grease a muffin pan (for 12 muffins) or line with baking cups.
Whisk the dry ingredients until there are no lumps. In a separate bowl, combine the wet ingredients. Add wet to dry and combine thoroughly without overmixing. Fold in blueberries.
Spoon into the muffin molds. Add pumpkin seeds on top. Bake 25-30 minutes or until the tops are golden brown.
These muffins don't raise much, just so you know.