One of my absolute favorite breakfast items are blueberry muffins. I like to keep it plain and simple when I do eat them and just top them off with some warm butter. Anyways, what better way to grab and go breakfast food if it’s already prepared in a little tin for you? These silicone muffin liners are fabulous, and I got my hands on a few sets at World Market. I will acknowledge I have a problem when I shop there. Those people have it in the bag. I am not one to easily be convinced to fill up my shopping cart, but that is exactly what goes on while I am at that store. Has anyone ever tried Costco’s blueberry muffins? They are humongous, and they taste incredible. What isn’t so incredible though- the way my brain signals my hand to put down the muffin tray after perusing through the ingredient list. Why are there so dang many?!
Like I said, muffins should be kept simple. If I am making blueberry muffins, what need is there for more than a handful of ingredients? I really want to convince you that there is no need. I ran to the market this morning and grabbed some fresh blueberries. The rest of the ingredients, I knew I already had in my baking cupboard and thankfully so. These turned out extremely moist and simply perfect, as simple as they were. Why make something that is so delicious on its own turn complicated with extra fill ins? I wonder how awesome these would taste dipped in some Greek yogurt?! Someone let me know, please because that just sounds fantastic.
Monica serves up her recipe for Blueberry Muffins! This breakfast option may make you salivate, but it won't leave you feeling bloated as these are made with gluten-free almond flour, tapioca starch and without refined sugar. These are naturally sweetened with ripe banana and honey.
- 2 cups blanched almond flour
- 1/2 cup tapioca starch or rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 3 large eggs at room temperature
- 1/4 cup honey
- 1 mashed very ripe banana
- 1/4 cup coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries washed
- Preheat the oven to 325 degrees Fahrenheit.
- Sift and combine all of the dry ingredients together in a medium sized bowl.
- In a large bowl, mash the banana with a fork. Add in the rest of the wet ingredients and mix well with a immersion blender or electric hand mixer.
- Slowly add in the dry ingredients to the mixture and mix until incorporated very well. Then, fold in the fresh blueberries.
- Line a muffin pan with 6 silicone liners or paper liners. (I still spray the liners with coconut oil spray just in case!)
- Bake in the oven for 20-30 minutes or until the tops look golden brown around the edges and a toothpick inserted into the center comes out clean.
I like to keep it plain and simple when I do eat them and just top them off with some warm butter but almond butter would also taste great.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.