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The Best Healthy Blueberry Oatmeal Muffins (gluten free!) Jan 10 Normally I don’t ever claim things are the best, especially in my line of work. HOWEVER, when I’m able to make a normally calorie-laden blueberry muffins both nutritious AND incredible, I get a little excited. Even more thrilled when I somehow was able to make them gluten free. First these beautiful, moist muffins were baked when I needed them the most: a few days after Thanksgiving after I came down with an absolutely dreadful post-nasal drip cough coupled with a lack of sleep from holiday festivities.

The leftover blueberries that weren’t used in my blueberry pie were sitting in the fridge, begging to be thrown into some muffin batter. It neared 7am; Tony was still sleeping as I pulled the enormous muffins out of the oven and set them on the cooling rack. Upon my return, Tony had already eaten two! It did make sense though since the muffins were made with almond flour; most sugar cookies call for almond extract, so he wasn’t that far off his muffin game. Nutrition Information. Choosing Raw - vegan and raw recipes | Berry Hemp Spelt Muffins.

It’s been a while–a good long while–since I undertook any serious baking. This past weekend, I was moved to try my hand at muffins, thanks to some fresh spelt flour from One Degree Organic Foods. One Degree was one of the companies I was most excited to get to know this past year at Expo East. The company makes high quality breads, cereals, and flours with ancient, sprouted, organic wheat. Its bread is by far the most palatable sprouted bread I’ve ever tasted; I love me some Ezekiel, but the stuff is undeniably crunchy, whereas One Degree sprouted wheat bread is as soft as it is hearty. It’s truly delicious, both toasted and plain, and I fell in love with it at first bite. I also became smitten with the company’s brown rice cacao crisps, which are sweetened with coconut sugar and super chocolatey. One Degree products are not only organic, but also veganic, which means that no animal products or manure is used in their farming. Ingredients Instructions 1.

Xo. Blackberry & Blueberry Muffins. © 2009 Green Kitchen Stories This weekend we’ve been refurnishing the living room. We celebrated the result with muffins made on almond flour. David’s sister is a photographer (check out her website), she came by to give us some hints and tricks for improving our food photography. It ended up with her taking the pictures herself … Blackberry & Blueberry Muffins 12 medium sized muffins 2oo g raw almonds 100 g shredded coconut 1 large ripe banana 3 organic eggs 4 tbsp coconut oil or melted organic butter 1/2 cup / 125 ml plain yogurt 10 fresh soft medjool-like dates, pitted 2 tsp baking powder 1 tsp vanilla extract or ground vanilla 1/2 tsp ground cinnamon 1 pinch sea salt 2 handful of berries (we used blackberries and blueberries) Preheat the oven to 400F / 200° C and line 12 muffin molds.

Place the almonds in a food processor and pulse until you have a fine flour. Photo by: Johanna Frenkel. Almond Flour Berry Muffins Recipe {Gluten Free} – The Lemon Bowl. Happy 1st Day of Fall! In honor of the Bob’s Red Mill giveaway I am hosting, I decided to create my first ever gluten-free muffin recipe. Although I don’t follow a strict GF diet, I have been intrigued by almond flour for quite awhile which just so happens to be the ideal wheat alternative for baking.

Added bonus? Almond flour is loaded in health benefits: Protein packed: a serving of almond flour provides 5 grams of cholesterol-free protein.Full of vitamins and minerals including magnesium, Vitamin E, potassium and more.Great source of dietary fiber providing 3 grams per serving (as compared to just .6 of a gram in white flour.)Rich in mono-unsaturated fatty acids.

(These muffins are also made with olive oil so you are getting a double dose of these heart-healthy fats!) Of course, the million dollar question: “How do they taste?!” Your family is waiting. Almond Flour Berry Muffins {Gluten Free} Author: Liz DellaCroce | The Lemon Bowl Nutrition Information Serves: 12 Recipe type: Breakfast. It’s the Berries: Stevia-Sweetened, Gluten Free Blueberry-Lemon Muffins. I know; who says things like, “It’s the berries” any more? Okay, well, I admit that I do. I also say “take umbrage” (and said it even before I knew the Harry Potter connection), “just chillaxin’“ and, sometimes, “the cat’s pyjamas” (but only when I feel like teasing The Girls). But honestly, this recent revision in my diet that now permits the occasional appearance of fruits like raspberries, black berries or blueberries is, indeed–well, the berries. After my recent success with a stevia-sweetened upside down apple pancake, I decided to go one step further and aim for muffins.

After I received my healthy baking kit this week, I got to thinking about baking muffins that I’d be allowed to eat. These lemon-blueberry lovelies are light yet dense, providing a moist, airy crumb that’s just right as a backdrop for organic blueberries that have been scattered hither and thither (I also say things like “hither and thither, apparently). “It’s one of those weird candida things, isn’t it?” “Hmm. Scandi Foodie Turns Three, Queen Muffins. Three years ago today I published my first blog post. It was a poem my mum used to read me in the mornings to wake me up. I started the blog to keep in touch with my parents, to show them the Finnish treats I was baking and the vintage Scandinavian design pieces I had found. Very soon I realised blogging had opened up a whole new world to me; a world of recipes I had never tried before, ingredients I had never even heard of, flavours I had never tasted and people I had never met.

I loved sharing pieces of my everyday life to my imaginary audience. I had no idea if anyone apart from my parents ever read my blog, but I kept posting new recipes day after day. I've come a long way in three years. However many changes there have been along the way, this blog has remained first and foremost a personal account. I thank you for following and I plan to continue blogging for as long as it feels right and doesn't become a chore. Queen Muffins* (makes 12) 2 apples (Granny Smith) 1 banana 1. 2. 3. 4. Strawberry Coconut Muffins With Chia Seeds.

On discovering coconut sugar for the first time at the supermarket, I sent out this instagram asking people what they did with coconut sugar. Some very delectable suggestions later, I realized that baking with it was the way to go. It has been a while since I concocted a dense and wholesome muffin for breakfast. Using coconut sugar as my sweetener, I baked a muffin studded with fresh strawberries and topped with a generous sprinkling of chia seeds and cacao nibs (two of my favourite breakfast sprinkles that work well in my smoothies and adorn my mueslis).

Coconut sugar made from coconut palm blossoms is the world’s most sustainable form of sugar. It is a low GI alternative to cane sugar, rich in mineral with a deeply caramel flavour. Chia is a member of the mint family. A moist, wholesome breakfast muffin studded with juicy strawberries and baked with the goodness of coconut sugar makes a great mid-morning pick-me-up snack. Makes – 8 Ingredients Method Preheat oven to 170C. My Notes.