Breakfast is by far my biggest meal of the day and on weekends, I tend to go a bit overboard with the preparations. During the week, though, is a whole other story. I’m practically running out the door, always a few minutes late and with a grumbling stomach. I could wake up earlier I suppose but, let’s be real. That won’t happen. When I found this recipe for gluten-free blueberry muffins, I knew they would be healthy, filling and quick so I wouldn’t skimp on the most important meal of the day.
These muffins call for almond flour and have a sponge-like texture. They are super moist, have no added sugar and are slightly tart from the fresh blueberries. You can taste the mix of spices – cardamom, cinnamon and vanilla. I enjoyed them the past few days with a poached egg and a sliver of cheese. Salty and sweet to start the week!
I found the recipe from my new favorite online site, Thrive Market. I recently discovered them after reading this article on Nikki Reed’s favorite healthy foods and how she talks about Brain Octane which I will save for a whole other post. Thrive carries all your healthy food options at wholesale prices for an annual membership. I’ve already ordered twice in the past month. No sales pitch here, just healthy food at a great deal. I’ve created quite the snack drawer at our house and it’s delivered in this perfectly-branded box. I’m a sucker for branding. Nevertheless, the muffins are delicious and if you’re into healthy foods like I am, then you’ll love thrive market.
Ingredients
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 organic large eggs
- 1/4 cup melted ghee
- 1/3 cup raw honey
- 1 1/2 teaspoons Madagascar vanilla extract
- 1 1/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees and line a muffin pan with baking cups.
- In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour.
- In a medium sized bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries.
- Divide the batter between the 12 muffin molds, filling each three quarters of the way. Sprinkle additional pumpkin seeds and a couple extra blueberries on top. Bake for 25 to 30 minutes, or until tops are a deep golden brown.
- Enjoy!
