When we first went gluten free, it honestly wasn’t that hard. I was used to cooking mostly at home, as that’s the way I grew up, and thanks to Bette Hagman (a.k.a. the Gluten Free Gourmet), there were plenty of good recipes out there as well as flour mixes that tasted pretty close to the “real deal”. I’m a big texture person, and as long as I stayed away from store-bought processed gluten free cardboard (I mean, bread), we did ok. Plus, we were still baking with sugar (which of course covered any number of sins).
Fast forward a few years to when we went grain free and refined sugar free (SCD initially, and later the GAPS Diet). I’m sorry, but it is HARD to make nut flour resemble anything remotely like wheat flour, in taste or texture (especially texture). Gone were the days of making bread that really seemed like bread. Once I wrapped my head around that it just couldn’t be done, I started discovering delicious ways of using nut flours and making grain free snacks that were tasty on their own … they didn’t need to resemble anything like their gluten-filled cousins in order to be enjoyed!
And then I tried these muffins.
While they aren’t *quite* like Grandma’s, they honestly could compete with most of the blueberry muffins out there, homemade or store-bought.
They are moist, buttery rich (without the butter!) and just.so.good! OK, maybe it’s been a while since I had gluten, but when you have recipes like this around, you just don’t miss it! These blueberry muffins are just that crazy delicious!
So here’s it is! (The original recipe can be found on this website here courtesy of Adriana at Living Healthy with Chocolate)
THE BEST GRAIN FREE BLUEBERRY MUFFINS
4 Tbs. organic virgin coconut oil, melted
1 cup full fat coconut milk (with no added gums)
4 Tbs. raw honey
2 tsp. vanilla
Pinch or two of sea salt
¼ tsp. baking soda
2 cups almond flour
½ cup *fresh* blueberries (not frozen)
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the eggs, coconut oil, coconut milk, honey, vanilla, baking soda, and sea salt in a medium sized mixing bowl, combining well.
3. Add the almond flour on top and mix in well.
4. Fold in the fresh blueberries.
5. Spoon batter into muffin cups in your baking tin (you DO want to use muffin cups as the muffins tend to stick to the pan even when well-greased). Fill about ¾ or more full, as these do not rise much.
6. Bake for 20-25 minutes until the muffins are slightly golden brown on top and a toothpick placed in the center comes out clean. Allow to cool for 5-10 minutes before removing gently from the baking pan.
Makes 12 muffins.
This is a fun recipe to make with the kids this time of year, as fresh blueberries are available locally at Farmer’s Markets (and in your backyard if you happen to have blueberry-growing skills!) But don’t expect them to last too long! 😉
Healthy doesn’t mean suffering for sure!