Healthy Blueberry Muffins

During my recent Advocare cleanse, I wanted to eat a lot of dessert as usual but obviously couldn’t indulge in regular baked goods.  HOWEVER.  I had hoped to improve my cooking and baking skills through writing this blog and realized I’d been given a golden opportunity to work with some new ingredients.  Isn’t my life exciting?

I decided to use almond flour, which is actually just a bunch of super-finely ground almonds, and coconut oil, because I read that its neutral flavor is good for baking, to make some muffins.  I also might try oil pulling with the coconut oil – have you guys ever heard of this?  Apparently you can eliminate bacteria that causes everything from gingivitis to breakouts around your chin and jawline by swishing a mouthful of the oil around for twenty minutes every morning.  Super weird but intriguing to me for some reason.

Moving on…I developed this recipe on my own, so I’d keep your expectations low.  But it’s actually healthy – the sweetness comes only from honey and blueberries – and pretty satisfying as an alternative to heavier desserts.  Let me know if you decide to try it!

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Healthy Blueberry Muffins

Ingredients (makes 8 muffins)
2 eggs, beaten
2 tsp apple cider vinegar
1/4 cup coconut oil, melted (about 20 seconds in the microwave)
1 tsp vanilla
1 cup blueberries
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups almond flour

1. Preheat oven to 325 degrees.
2. Mix all the wet ingredients (through vanilla) in a bowl with the blueberries. Combine the dry ingredients in another bowl.
3. Add the wet ingredients to the dry and stir well.
4. Line a muffin tin with paper baking cups. Divide the batter evenly among them.
5. Bake for 25 minutes.

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