Blueberry Almond Meal Muffins

I have to say that this whole new world of baking without flour is really quite exciting to me.  I never knew that there were so many options!  I wanted to do another gluten-free recipe and also wanted some kind of muffin and was so excited when I stumbled upon this recipe from So Good and Tasty for Cherry Almond Meal Muffins.  I only modified it a bit by subbing blueberries for the cherries and throwing in some applesauce and additional spices and extracts.  And wow, this muffin is delicious!  I absolutely love the taste of texture from the almond meal and can honestly say I think I like it better than flour!  Jeremy also loved them which was the real test to me..he could hardly wait for them to cool off before trying one!  We ate them warmed up for just a few seconds with a teensy bit of unsalted butter and a drizzle of honey (not needed but oh so good)…mmmmmm!

5.0 from 1 reviews

Blueberry Almond Meal Muffins
 

Ingredients
  • 2 c. Almond Meal
  • ½ t. Baking Soda
  • ½ t. Sea Salt
  • ¼ t. Cinnamon
  • 2 Eggs
  • ¼ c. Honey
  • ¼ c. Olive or Safflower Oil
  • 1 t. Pure Vanilla Extract
  • ¼ c. Unsweetened Applesauce (I used all-natural, chunky applesauce)
  • 1 c. Fresh Blueberries

Instructions
  1. Preheat oven to 350 degrees. Line a regular size muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
  3. In a separate, large bowl, lightly beat the eggs. Add in the honey, oil, vanilla and applesauce and stir to combine.
  4. Add the dry mixture to the wet ingredients, stirring just until combined. Carefully fold in the blueberries.
  5. Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in muffin tins for about 5 minutes then remove and place on wire rack until completely cool.

Notes
Makes 8 muffins.