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Grain-Free Blueberry Muffins

Recipe Post Header Image - Grain-Free Blueberry Muffins. Image of muffins on cooling rack.

These Grain-Free Blueberry Muffins are a sweet treat that’s as healthy as it is delicious. Eat these with sunflower seed butter, other nut butter, or a small amount of ghee or honey.

You can also sub cherries for blueberries, equally delicious!

Pair with a cool, and creamy beverage like our Nut Milk, or if you’re in the mood for a warm beverage, try with our Creamy Detox Latte!

If you make this Fully Functional® recipe and love it, save it with your favorite anti-inflammatory diet recipes!

Grain-Free Blueberry Muffins

Recipe Post Header Image - Grain-Free Blueberry Muffins. Image of muffins on cooling rack.

This not too sweet treat is as healthy as it is delicious. Eat these with sunflower seed butter, other nut butter, or a small amount of ghee or honey.

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Course
Breakfast, Dessert, Snack

Ingredients

  • 3 cups Almond Flour *you can make your own almond flour by putting it into the blender or food processor. A coffee grinder works well too. You can also use store bought almond flour. It’s more expensive than making your own. Other nut flours are acceptable to use. Coconut will require more liquid (egg or replacer).
  • 1/2 Baking soda
  • 1/4 tsp Salt
  • 1 tsp ground cinnamon
  • 1 1/2 cups blueberries or cherries, frozen or fresh (soak in water for at least 20 minutes)
  • 1/2 tsp Pure vanilla extract
  • 1/4 tsp Honey
  • 3 whole Eggs or as an egg substitute use ENERG brand egg replacer or as a sub completely use 1/3 cup of applesauce or pumpkin puree. Another option is soak 1 tbsp chia seeds in 1/3 cup of water and let it sit until it thickens. Use approximately equal 1/3 cup.

Instructions

  1. Preheat oven to 350˚ F. Line muffin pan with baking cups or you may use a silicone muffin pan.
  2. Combine dry ingredients in a bowl and whisk together.
  3. In a separate bowl, combine wet ingredients, and whisk together.
  4. Mix wet ingredients and dry ingredients together using a spatula. Careful not to overmix.
  5. Fold the blueberries into the batter – gently, and spoon batter into the prepared pan filling each cup 3/4s of the way full.
  6. Bake for 20-25 minutes, or once you insert a toothpick into the center of a muffin, and it comes out clean.
  7. Let cool, and enjoy!

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Keywords:anti-inflammatory dessert, anti-inflammatory diet recipes, dessert, grain-free blueberry muffins, grain-free cherry muffins, grain-free muffins

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