What’s the big secret to a healthy life?
It’s all about balance and we all intuitively know that, but sometimes it’s easier said than done. And when it comes to food it can be down right confusing, making it difficult to know where you stand within a healthy balance.
Here is a recipe for blueberry muffins that you don’t have to worry about being an unhealthy indulgence and thus tipping the scale in the wrong direction. In fact, you can consider this a healthy indulgence – a category of foods for GBW that includes kale chips, juicer pulp crackers (stay tuned for the recipe) with almond butter, a “raw/vegan” cheesecake, and coconut macaroons! All taste great while being super nutrient dense.
Why blueberry muffins? GBW is partial to anything blueberry and not to mention they are a very nutrient dense fruit. Packed with vitamin C, fiber, and powerful antioxidants that offer benefits throughout our cardiovascular system, brain, blood sugar and more, blueberries are a fruit for everyone!
2 1/2 cups almond flour
1 Tablespoon coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon vanilla
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup coconut milk*
1 cup fresh or frozen blueberries
2-3 Tablespoons cinnamon
- Preheat oven to 350. Line a 12 count muffin tin and lightly oil with coconut oil.
- In a mixing bowl combine almond flour, coconut flour, salt, and baking soda and stir to combine.
- Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
- Fold in blueberries and add cinnamon.
- Distribute into muffin tin. Sprinkle with additional cinnamon.
- Bake for 22-25 minutes. Allow to cool and enjoy!
*Coconut milk can come in different textures depending on the brand you use. If you use a thicker brand like THAI, then use 1/8 cup of coconut milk and 4 Tablespoons of water. If your coconut milk is thinner, stick to the recommended 1/4 cup of coconut milk.
Recipe VIA Bravo For Paleo