Pam & Raman's Blueberry Muffins

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Cook:
24 mini or 12 large muffins
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Pam & Raman's Blueberry Muffins
Pam & Raman's Blueberry Muffins

Ingredients

2½-3 cups almond flour

3 eggs

½ cup honey

1 tsp baking soda

½ tsp cinnamon powder

3 TBSP ghee, softened

6 ounces fresh whole blueberries

¼-⅓ cup water, if needed

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275-330 grams almond flour

3 eggs

170 grams honey

1 tsp (5 ml) baking soda

½ tsp (2.5 ml) cinnamon powder

3 TBSP (45 ml; 42 grams) ghee, softened

110 grams fresh whole blueberries

60-80 ml water, if needed

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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

Instructions

  • Preheat the oven to 325°F (165°C or gas mark 3).
  • Except for the blueberries, blend all above ingredients in a food processor.
  • Once the processed batter is ready, gently fold in the blueberries and mix in.
  • Grease muffin pans with a bit of ghee, or use paper liners.
  • Scoop the batter into the muffin pans.
  • Bake in the oven for 20 minutes, or until a knife comes out clean.
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Nutritional Info

Storage

Notes

Pam enjoys recommending this easy-to-make muffin recipe to the families who come to visit her practice and are just starting to implement the SCD.

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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Grain-Free
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Gluten-Free
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Lactose-Free
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Vegetarian
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Soy Free
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