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Growth Advance Kitchen: Gluten-Free Blueberry Muffins

By Amanda Sides on Oct 26, 2016

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

2 eggs

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

pumpkin seeds

 

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. 

Enjoy!

 

 

 

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