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Desserts & Breads
Blueberry Muffins
Pumpkin Spice Muffins
Pumpkin Spice Muffins
Yields: 12 Muffins
Ingredients
- 2 c. almond flour or almond meal
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 tsp. cardamom
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin spice (or cinnamon)
- 2 free-range eggs
- 1/2 c. butter from grass-fed cows
- 1 1/2 tsp. pure vanilla extract (use Madagascar if available)
- 1/3 c. raw, wild honey
- 1 1/2 c. blueberries (can use frozen thawed, wild or organic)
- Handful of toasted raw pumpkin seeds and/or toasted raw pecan pieces.
Directions
- Preheat oven to 350 degrees and line a muffin pan with paper baking cups
- Whisk dry ingredients together. Use a fork to break up any clumps in the almond flour/meal.
- In a separate bowl, whisk the wet ingredients together.
- Combine dry and wet ingredients in one bowl and gently fold in 1 1/4 c. blueberries.
- Fill muffin cups 3/4 full; top each with the pumpkin seeds and the extra blueberries.
- Bake 25-30 minutes until tops are a deep golden brown (the muffins are done when you insert a toothpick and it comes out clean).
Credit:adapted from Thrive Market http://www.thrivemarket.com/blog
Pumpkin Spice Muffins
Pumpkin Spice Muffins
Pumpkin Spice Muffins
Yields 12 Muffins
Ingredients
- 2 eggs
- 1/2 cup pumpkin pie filling (organic, canned)
- 1/3 cup honey
- 4 Tbsp melted butter (KerryGold)
- 1 tsp vanilla
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves or allspice
- 1/8 tsp ground ginger
- 2 1/2 cups almond flour
- 1/2 cup chopped raw walnuts
- 1/2 cup raisins
Directions
- Preheat oven to 325.
- Line a muffin pan with paper liners.
- In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.
- Stir in almond flour until well combined.
- Stir in walnuts and raisins.
- Spoon batter into muffin cups.
- Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
Credit:inspired by SparksPeople.com