GAPS Blueberry Muffins (Almond Flour)
We love an easy and satisfying GAPS treat in our home. These are great as a snack or in addition to breakfast. These can be GAPS, paleo, and keto. Honestly, you can eat these any time of the day- they are that good!
It is always fun to test and tweak different recipes to make them GAPS compliant. This one needs no alterations, which makes them even better! Our kids love joining in to make these and we love to include them in making new GAPS recipes.
I tend to prefer more recipes that are almond flour based. To me, the taste is always more appealing than coconut flour which is more dense and harder to digest. I love that this recipe only uses almond flour.
This recipe is from Victoria at A Modern Homestead. You can check out her site here.
These store well at room temperature for up to 5 days, in the fridge up to 10 days, and in the freezer for up to 6 months!
Blueberry Muffins (Almond Flour)
Ingredients:
2 Cups Almond Flour
2 Eggs
2 Egg Whites (only)
1/4 Cup Honey
1 tsp Baking Soda
1 Tbsp Apple Cider Vinegar
1 tsp Vanilla
2 Tbsp Butter or Coconut Oil
1 Cup Blueberries (fresh or frozen)
Instructions:
Preheat over to 350° and line or spray muffin tins (12 capacity).
In food processor, combine all ingredients except blueberries. Blend until smooth, about 30 seconds.
Pour mixture into medium bowl and fold in the blueberries.
Divide batter into 12 muffin tins and bake for 25 minutes.
Allow to cool before eating and enjoy!