When my girlfriend Alice offered me her “paleo-friendly” grain-free, gluten-free and sugar-free muffins, my first instinct was to pass on her “free“ offer. I am glad that I didn’t because flavor-free they are everything but!
I make these every two weeks to make sure there are always a couple available in the freezer. If not, I hear about it from my husband… who loves these crazy muffins! After talking with Alice, it appears her husband loves these peculiar muffins as well. I almost called them the “Men-Magnet Muffins”. My Uncle Bill, who proclaims that muffins are girly food, has since converted to a muffin man after munching one of these ugly, yet substantial treats.
These protein-packed muffins are made with almond butter and almond flour. If you can’t find either in your local store, make your own. It is easy and less expensive than most store bought brands.
Oh yes I did…
Discipline will be required when making these muffins… obviously I am still working that one out.
Berry Healthy Muffins
- 1 cup almond butter
- 1 cup almond meal/almond flour
- 3 eggs whisked
- 1/4 cup Xylitol
- 2 packets of Stevia preferably with LoHan by KAL
- 1/3 cup coconut oil melted
- 1 teaspoon vanilla powder I use this, because it has no sugar in it or 1 teaspoon regular vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup fresh blackberries blueberries or raspberries
Preheat your oven to 350 degrees.
Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works.
Put a couple of tablespoons of batter in a muffin tin greased with coconut oil, or use muffin liners.
Bake for 15-20 minutes.
Recipe NotesIf you are using big berries, cut each berry in half. One half cup raw honey can be substituted for the Xylitol and Stevia. Cook time:15-20 mins. Serves 8
If you don’t want to use sugar substitutes, replace the Xylitol and Stevia with ½ cup raw honey. Try to buy Xylitol that is produced in America from organic hardwood trees, not corn such as Smart Sweet®. If you use honey the texture will be smoother and you will need to add a few minutes to the cooking time.
Muffin baked with Xylitol & Stevia on left – Muffin baked with honey on right
Food Tip of the Day:
To keep your muffin from turning too blue when adding berries, coat the berries with flour or cornstarch before mixing them into your batter.
Just for Fun:
Do you know the muffin man?
Quote of the Day:
“You know a muffin can be very filling.” – Jerry Seinfeld
This satisfying muffin recipe is a healthy way I like to be filled.
… and then, she paused for thought.