Mom's Blueberry Muffins
Prep:
|
Cook:
15-20 minutes
10 servings
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Ingredients
2½ cups almond flour
4 TBSP unsalted butter (melted), or canola oil
1 tsp baking soda (Featherweight or other variety without cornstarch)
¼ tsp salt
¼ tsp nutmeg
⅓ cup honey
1 tsp pure vanilla extract
⅓ cup plain, non-fat Greek yogurt*
2 eggs (omega 3 enhanced)
1 cup fresh blueberries
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275 grams almond flour
55 grams unsalted butter (melted), or canola oil
1 tsp (5 ml) baking soda (Featherweight or other variety without cornstarch)
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) nutmeg
80 ml (115 grams) honey
1 tsp (5 ml) pure vanilla extract
80 ml (85 grams) plain, non-fat Greek yogurt*
2 eggs (omega 3 enhanced)
1 cup fresh blueberries
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 325°F (163°C).
- Line a muffin pan with muffin liners or grease the muffin tins.
- Place all the ingredients, except the blueberries, in a food processor and process until well mixed.
- Fold in the blueberries.
- Pour the mixture into the muffin pans.
- Bake for 15 to 20 minutes, or until toothpick inserted comes out clean.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Recipes for the Specific Carbohydrate DietUsed with permission from
UMass Medical School Center for Applied Nutrition
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