These blueberry muffins kick off our day with the goodness and sweetness that doesn't feel like we are compromising at all when eating in a healthy way. They are gluten free, grain free, have only natural sugars and taste so darn delicious that you probably won't miss regular style muffins or cane sugar sweet treats!
First thing in the morning grab one of these babies with a cup of tea. We usually freeze a couple for a quick snack later.
2 1/2 cups almond flour or almond meal
3/4 tsp baking soda
1/2 tsp fine sea salt
1 whole ripe banana
1/4 cup coconut oil
2 tbsp almond butter
1/3 cup butternut squash puree
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup fresh blueberries
Sprinkle of shredded coconut or almond/pecan on top
Preheat oven to 350 degrees F. Line cups in a standard muffin tin with paper liners.
In a large bowl whisk the almond flour, baking soda and salt together. In a small bowl, whisk the butternut squash, coconut oil, vanilla extract and vinegar together. Add the wet ingredients to the dry ingredients, stirring until blended. If you have a cuisinart, a time saving technique is to add all ingreadients in at once and blend. Add fresh blueberries after everything has been mixed.
Divide batter evening amongst cups. Add garnish on top (shredded coconut or almonds/pecans). Bake in preheated oven for 18 to 22 minutes. Check at 18 minutes with a toothpick to see that the muffins have set at the centers and are golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin for 30 minutes. Remove muffins from tin and enjoy!
I love them with a little bit of butter or coconut oil on the top for added flavor.
Do you enjoy making paleo blueberry muffins? Leave a comment and let us know how your culinary adventure went for you.
With Light and Love,
Monica Walters L.Ac.