One of the hardest parts about eating healthy for me is avoiding pastries. A daily visit to the coffee shop is inevitable for me and often turns into the most challenging time of my day. “Did you want a scone with your coffee or muffin?” Do, I? Heck yes! Should I? Heck no. Have you seen the nutrition on an average blueberry muffin or scone? Three words – not. worth. it.
On average, average people, it’s got 450 calories, which is nearly double the calories in a chocolate frosted donut. I don’t know about you, but I would rather have two donuts for that many calories. Moreover, most of those calories are derived from carbohydrates found in white flour and sugar. Less than 3 percent of the carbs come from fiber – and when it comes to carbs, you want them coming from fiber.
Giving up pastries may work for most days, but sometimes I just want and need a blueberry muffin. Its on those days that I turn to this amazing recipe. It’s easy, quick, and satisfies my pastry cravings without the guilt.
- 2 1/2 cups Almond Flour (use store-bought, it has the best consistency – Bob’s Red Mill makes a great one that’s on Amazon)
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt (fine, not the chunky kind)
- 3 large whole eggs
- 2 tbsp coconut oil, softened (leave it out by a sunny window to help soften)
- 1/2 teaspoon pure vanilla extract
- 1/3 cup unsweetened pumpkin puree
- 1 teaspoon apple cider vinegar
- 2 tablespoon pure maple syrup (not Mrs. Butterworths, but the real deal)
- 6 ounces fresh blueberries
- 12 cupcake liners or holders
- 1 cupcake or muffin pan
- Preheat your oven to 350 degrees (fahrenheit just in case you were wondering)
- Line cupcake pan with the liners
- Combine the almond flour, baking soda, and salt in a large bowl, mixing well.
- Combine the coconut oil, eggs, pumpkin, vanilla, vinegar, and maple syrup in a separate smaller bowl, mixing well.
- Pour the coconut oil mixture into the dry ingredients and mix well until the batter appears uniform in consistency.
- Stir the blueberries into the batter.
- Using two tablespoons, drop the batter into the cupcake holders, filling them evenly.
- Bake at 350 degrees for 14-18 minutes (baking times will vary, I usually bake for 18 minutes, but start checking at 14 minutes).
- You will know when the muffins are done when a toothpick comes out of the center muffin cleanly.
- Remove the pan from the oven and let the muffins cool in the pan for 30 minutes on a cooling rack.