I’ve done a whole lot of experimenting with blueberry muffin recipes. I love a good muffin, but my hips have another idea. After much trial and error, I’ve come up with my own “healthy” version or what I call “Julie’s Healthy Muffins.” This version, while being tamer on my hips, taste fantic too!
This version isn’t super sweet. The fruit you add does give it a natural sweetness. The almond flour isn’t nice a fluffy like white flour. It’s more dense and filling. I love eating them for breakfast or an afternoon snack. I could eat muffins all day long, so these are good to have around. This recipe freezes well, so I do use it for my food prepping. I will often make these on Saturday or Sunday and grab straight from my freezer as I head out the door Mon-Tues at 5:15a for work. Prepping a few items on the weekends is a life saver, or should I say, a calorie saver for me during the busy week.
Julie’s Healthy Blueberry Muffins
- 4 cups almond flour
- 1/2 tea salt
- 1 tea baking soda
- 1/2 cup raw honey
- 1 cup almond milk (can use other type of milk as well)
- 6 large eggs
- 4 TBSP coconut oil
- 4 tea vanilla
- 4 TBSP hemp seeds (or chia seeds)
- 1 scoop protein powder
- 1-2 cups blueberries (fresh or frozen)
Mix together in a medium sized bowl: flour, salt, baking soda, seeds and protein powder and set aside. Mix honey, milk, eggs, coconut oil and vanilla together in a large mixing bowl. Add dry mixture and mix well with electric mixer. By hand, mix blueberries. Scoop into sprayed or lined muffin pan. Bake at 350° for 25 minutes. Let cool. Enjoy! Store in airtight container for up to one week in the refrigerator or up to six months in the freezer.