This recipe stolen graciously from Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.
2 1/2 cup almond flour
1/4 cup melted butter (or home made yogurt)
1/2 cup honey
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 – 3/4 cup blueberries
1. Preheat oven to 375 degrees.
2. Blend everything together. (The original recipe added the wet ingredients last to make sure you had a muffin batter consistency, but I skipped this step and it worked out fine.)
3. Stir in blueberries.
4. Spoon the mixture into muffin tin lined with paper cases (or non-stick muffin tin). We used two spoonfuls per muffin hole.
5. Bake for 15 to 20 minutes or until muffins spring back when pressed. Let cool 5-10 minutes.
Due to the almond flour, these muffins have a slightly sweet, nutty flavor to them. I love these muffins! If your muffins (or any other baked goods, especially if you’re not using wheat flour) don’t rise, make sure you have fresh baking soda – it weakens over time.
Total Time: 30-40 minutes
Prep– 10 minutes
Cook– 15-20 minutes
Cool– 5-10 minutes
Yield: 16 muffins