Blueberry and Strawberry Almond Flour Muffins!

Everyone loves a snack every now and then. And, though you're eating all clean now, it doesn't mean you should only munch on carrot sticks and edamame. No. You deserve something baked. Like a fudge brownie....
BUT, let's not get ahead of ourselves!

I recently discovered the versatility of almond flour. I've made pancakes with it before, and stumbled upon a blueberry muffin recipe on Pinterest (where else?) using almond flour. I followed the original recipe for the most part, but made a few changes to the it so that I could reduce the amount of sweetener I add to the muffins, as well as omit the oil.  Each of these muffins only adds up to 59 calories!! Whoop whoop!

Blueberry Almond Flour Muffins

2 C          almond flour
3              eggs
1 1/2 Tbs  brown sugar
1/2 tsp      baking soda
1 Tbs        apple cider vinegar
dash        salt
1 tsp       vanilla
1/4 C      overripe banana, mushed (about half a medium banana)
2 Tbs      applesauce (unsweetened)
1 C         blueberries (fresh or frozen)

1. Preheat oven to 350 degrees. Prepare muffin pan or use muffin pan liners.
2. Mix together almond flour, baking soda, brown sugar, and salt
3. Add in apple cider vinegar, eggs, vanilla, mashed banana, and applesauce. Mix until smooth.
4. Fold in blueberries.
5. Evenly pour batter into muffin tin.
6. Bake for 25 minutes.
7. Try not to singe your tastebuds off by eating a muffin right out of the oven.


YUMMY, right? Now this one I proudly came up with by myself, using the blueberry recipe as a base.

Strawberry Lemon Almond Flour Muffins

2 C         almond flour
3            eggs
2  Tbs    brown sugar
1/2 tsp    baking soda
grated peel from 1 lemon
juice from that one lemon
dash       salt
1 tsp       vanilla
1/4 C      overripe banana, mashed (about half a medium banana)
2 Tbs      applesauce
1 C         strawberries, chopped (fresh! don't use frozen or it'll come out soggy!)


1. Preheat oven to 350 degrees. Prepare muffin pan or use muffin pan liners.
2. Mix together almond flour, baking soda, brown sugar, and salt
3. Add in lemon juice and peel, eggs, vanilla, mashed banana, and applesauce. Mix until smooth.
4. Fold in strawberries.
5. Evenly pour batter into muffin tin.
6. Bake for 25 minutes.
7. Try not to singe your tastebuds off by eating a muffin right out of the oven.



I had used frozen strawberries, because that's what I had on hand, so my muffins ended up a bit on the soggy side. They were deeellliiicioouuuss, but I will definitely use fresh strawberries next time! You can have these as just a snack during the day or make it a part of your breakfast. I'll continue to come up with more almond flour muffin recipes, as I really enjoy the simplicity of these.