This is a grain free, very blueberry muffin.  I sent these with my daughter to daycare and got a text back saying they were a huge hit with all the kids, and this needed to hit the blog ASAP!

This recipe has loads of healthy fats, protein, and amazing blueberries. I baked mine in a silicon mold. I also recommend if you don’t have a mold to use your regular muffin tray, and line them with non bleached parchment paper. (Not to be confused with wax paper.) This minimizes the chemicals that will leach into your super nutritious muffins.  I made my flour out of ground skinless slivered almonds.  I didn’t grind it super fine, because I wanted a little texture in the muffin. If you don’t make your own flour, it might be a little dry.  To remedy this, add a teaspoon of coconut oil or ghee.  Add this to your wet bowl. When I bake (not very often) I have a wet, and a dry bowl.

I have a small family, and we don’t need full batches of muffins. I prepare full batches, and bake a few.  I then label and freeze the leftovers so I can thaw and bake later without having to do all this work again.  I do this for so many things. It is such a crucial part of the “make it yourself” game. Let’s be real, no one has time to cook every meal and snack from scratch every day.  No one!

Ingredients:

• 2 ½ cups of almond flour (that you made yourself) or another nut of choice
• 6 whole eggs
• 1 ¼ tbsp raw unpasteurized honey
• 1 tsp vanilla
• 1 tbsp cinnamon
• 1 tsp sea salt
• ½ tsp gluten/aluminum free baking powder
• 2 cups frozen blueberries
• Coconut oil or ghee for greasing tray

Method:

1. Preheat your oven to 350˚F (180ºC). Grease your muffin mold.
2. In your dry bowl add nut flour, cinnamon, salt and baking powder. Mix until totally combined.
3. In your wet bowl mix the eggs, honey and vanilla (and coconut or ghee, if you are using pre ground flour). Mix until totally combined.
4. Combine the wet and the dry bowls together by hand. The texture will be better if you mix by hand. It is going to look super runny. It’s okay!
5. Now add your frozen blueberries and mix again, just so everything is mixed up. It is still going to look soupy, it’s totally okay. The eggs will cook and take care of all this.

6. Bake in the middle rack for 30ish minutes. I am old school, and use the toothpick trick to see if it’s cooked. At 30 minutes, prick a muffin in the middle and see if it’s cooked through.  If it is still runny or wet looking, return to the oven for a few more minutes and check again.