Blueberry Almond Flour Muffins (GF)
My First True Love
Sorry Jake, not talking about you. My first true love was, and always has been, bread.
I love bread. Like seriously – doesn’t matter what kind; white bread, wheat bread, sourdough bread, bagels, challah, English muffins, flat bread, thick bread – okay so now I am just making up types of bread. But I LOVE IT! If I had to choose one food to live the rest of my life eating, I would 100% choose bread. Probably french bread to be specific – the type that is crispy on the outside yet moist and dense n the inside – NOM. Any other food I think I would get sick of – sushi, pizza, pasta – they are all contenders for the top spot, but bread takes the cake. Even over cake!
Moving in the Right Direction
Lately, I have been trying to limit my grain intake (which is miserable) and improve the grains which I am eating (also miserable). For example, instead of having cereal or an English muffin, I have been trying to eat sprouted grain and rolled oats. And I am not talking about those delicious packets of Maple Brown Sugar Oats that you buy from the store – I am talking, unsweetened rolled oats that don’t taste when you first try them because you are accustomed to their sugared up hussy cousin – Maple Brown Sugar.
Side note: I say all this – meanwhile, I just had Chinese Food for lunch with white rice 🙂 – nobody is perfect, right?
Baby Steps in the Right Direction
I have learned that, for me, eating right is all about gives and takes. I struggle saying no to good food and fun opportunities that involve food. Their are very strong people out there who are great at saying no, but it is a challenge that I will forever fight. I go through phases of eating great, and phases of eating terribly.
I figure as long as the former outweighs the latter and I continue to feel good – then maybe all the insane pressure that we put on ourselves really isn’t worth it. Again, its all a balance.
Fun with Almond Flour
I’ll be honest, I have rarely used almond flour. I have tried it for a few recipes here and there – breading chicken, breading fish… on second thought I think that’s it!
What is Almond Flour?
Almond flour, also known as almond meal, is great substitute for whole wheat flour. It is rich in vitamins and minerals, including iron, riboflavin, magnesium, potassium, calcium and vitamin E. What’s it made of? Ground, whole almonds with the skin removed – that’s it! This is why almond flour is gluten-free, low-carb, high-fiber, and packed with protein.
Compared to other nuts, almonds provide the most calcium as well as heart health benefits – such as lowering cholesterol.
Sounds pretty great so far, right?
The Keto Diet
You may have recently heard of something call the “Keto” or “Ketogenic” diet – this diet has become increasingly popular among dieters looking to lose weight.
The diet is a low carb, moderate protein, and high fat – this combination of consumption, supposedly put the body into a metabolic state known as ketosis – where it burns fat rather than sugar for energy.
I have not thoroughly done research on the Keto diet so I cannot speak to its efficacy or health benefits, but I DO know that almond flour is a Keto-friendly food. Hence, so are these muffins!
Back to the Muffins
So, for all the reasons above, I have been wanting to experiment with almond flour more. I had an extra, unopened bag of in the cabinet and figured, why not give it a go?
Forging a new path and relationship with almond flour – by baking!
What to bake? Muffins seems like a good place to start. But what kind?
Blueberries were on sale this week – so there we have it, Blueberry Almond Flour Muffins it is! Let the recipe testing begin!
Fun, flavorful, low-carb, AND gluten free muffins! Almond meal has a much larger crumb than that of whole wheat or all-purpose flour so the muffins have a noticeably different texture – I would say the texture most resembles that of a corn muffin. A little bit grainy, but by no means unpleasant!
There is very minimal added sugar in this recipe, so the muffins are not very sweet! But, as I continue to enjoy more of them, this becomes less and less noticeable.
An unexpected fun feature – You can absolutely taste coconut! I love this – but if you are not a fan of coconut, you could consider using an alternative source of fat instead of coconut oil.
The muffins are rather dry, but the blueberries hold a lot of moisture – so each blueberry bite provides a burst of natural sweetness and moisture. As the muffins rest, the moisture from the blueberries spread into the muffin – which could be looked at as a great or not so great thing.
Next time I make an almond flour muffin, I might consider trying an unsweetened dried fruit rather than fresh fruit – just to compare!
I would by no means say these muffins are as good as traditional blueberry muffins – which are packed with yummy carbs, butter and sugar. BUT they are pretty delicious considering the healthy benefits that they provide!
- 2 1/4 cups almond flour
- 1 tsp baking soda
- 1/4 cup coconut oil melted
- 1/4 cup almond milk
- 3 eggs
- 3 tbsp honey
- 1 tbsp lemon juice
- 1 cup blueberries
Preheat oven to 350F. Line a muffin pan with paper liners. Set aside.
In a medium bowl, mix together almond flour and baking soda. Add melted coconut oil, almond milk, eggs, honey, and lemon juice - stir to combine. Gently fold in the blueberries.
Use a large spoon to distribute batter evenly among the muffin cups - bake at 350F for approximately 18-20 minutes or until muffin tops become golden (for mini muffins, cook 12-14 minutes).
Storage: Store muffins in paper towel lined plastic container for up to 4 days (the paper towel will help to absorb excess moisture which may come from the blueberries).