Let me just say that these muffins are one of my best recipes yet and I can’t wait to make another batch this week – they were gone so fast. These are a twist on the classic blueberry muffin, being gluten free, dairy free, refined sugar free, with the bonus of vegetables and healthy fats!
What to do when you’re gifted three quarts of hand-picked blueberries, carefully brought as carry-on luggage all the way from Virginia? Well…bake a pie first of all. But secondly, bake muffins of course! Since I’ve been incorporating more carbohydrates and healthy fats into my diet, I feel like I’ve had a whole new world of recipes open up to me. I used to only have one snack in the afternoon – usually a protein bar or an apple with nut butter – but now that I’m eating snacks throughout the day I’ve been excited about all of the opportunities to try and make and EAT new snack recipes. Where have I been these last several years, just eating sad protein bars as a snack? My previous eating habits baffle me sometimes. It’s like the same feeling as reading my diaries from middle school – “I hope Jeremy invites me to his bar mitzvah and we slow dance!” *palm in face* I’m really glad to be moving in a more normal direction with my relationship with food. As for still being like my 13-year-old self…well let’s just say that no one is seeing those journals except for me You should really see my Pinterest boards – the only thing I’ve been pinning recently have been muffins and bars and snack balls and healthy brownies and cookies and all of this stuff that I used to think was “off limits” but now I can happily incorporate into my day-to-day. You can probably expect to see lots of recipes like that around here in the future, starting with this gem of a muffin recipe!
These muffins were gone in a flash. I think I’m going to make them again this weekend. There’s something magical about the mix of almond and oat flours. The flavors are nutty and complex, but the texture is not too dense or anything. And there’s nothing better than fresh blueberries in every bite.
I hope you have a great weekend, and enjoy the food you love with the people who you love to be with!
- 1 cup oat flour
- 1 cup almond meal/flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 1 egg
- ⅓ cup maple syrup
- 1 tsp cinnamon
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk
- 1 tablespoon coconut oil, softened
- 1 teaspoon apple cider vinegar
- ½ cup chopped walnuts
- 1 cup fresh blueberries
- 1 zucchini, grated
- Sprinkling of rolled oats, optional
- Preheat the oven to 350 degrees F
- In a large bowl, mix the flours, salt, baking powder, salt, and cinnamon
- In a separate bowl, beat the egg with the maple syrup, coconut oil, and vanilla extract
- Pour the wet ingredients into the dry, and add the zucchini
- Fold in the walnuts and the blueberries
- In lined muffin tin (or unlined but sprayed with oil) spoon til about ¾ of the way to the top
- Sprinkle rolled oats and lightly press into the muffins to stick to the top (optional)
- Bake for 20-25 minutes
- Remove, and enjoy!
- Store in the fridge
If you like this, you’ll love: Oatmeal Raisin Cookie Muffins