moist & delicious grain-free blueberry muffins!

When i first started venturing into "healthy" baking, I experimented with whole wheat flour (like this banana bread). since then, I've read {some of} the book wheat belly (helpful summary here) and my eyes were opened to how wheat - whether it be white or whole - is actually detrimental to our health, in a number of ways (stemming from its uncommonly high glycemic index). Yikes.. that was not an easy thing to swallow! since then, i have mostly eliminated if from my diet, with some exceptions here and there of course (um hello, I can never say goodbye to bread or pizza altogether (the real stuff)... although i am excited to use this to make my own GF crust). I'm pretty sure that eliminating it has been the biggest contributor to my losing weight and feeling a million times better (I used to feel tired frequently, esp. late afternoon, plus I would usually wake up with a tummy ache and have frequent bloating issues).

I have since discovered the wonders of almond flour... it makes amazing baked goods (and is super healthy -- win-win)!! In my opinion, it's results are FAR superior to whole wheat flour.. so much more moist and delicate! I started out with the Trader Joe's brand but recently finally splurged on Honeyville's and will never go back. It is freaking amazing. Because it is made with blanched almonds, the texture is far finer and superior to the TJ's brand. And though i know it seems crazy expensive, because it is such a large quantity, it should last you several months. also, if you sign up for their newsletter, you'll get updates about special sales (they actually just finished having a storewide 20% off sale)!

I have been making muffins like crazy lately for the hubs and I for breakfast (we love them and they stay good for a few days). Some of my favorites so far have been raspberry chocolate chip (amazeballs), pumpkin chocolate, and banana chocolate). Finally made one without chocolate, haha. Plan on trying these and these next.

GRAIN-FREE BLUEBERRY MUFFINS 

(adapted from this recipe)

Yield: 12 muffins

Ingredients:

2 eggs
1/3 cup honey
4 tablespoons melted coconut oil (or pastured butter)
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon lemon zest (from 2-3 lemons)
2 1/2 cups almond flour
1 cup fresh blueberries

Directions:

1. Preheat oven to 325°F. Grease muffin pan with coconut oil or butter or use unbleached muffin liners.
2. In a medium mixing bowl use either a whisk to combine the eggs, honey, coconut oil, vanilla, baking soda, sea salt and lemon zest.
3. With a spatula, first mix in the almond flour, in batches, and then gently fold  in  and blueberries.
4. Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amonst the 12 muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
5. Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown. 

This is a recipe I will be coming back to time and time again, for sure. I am craving them as I type this!