The kids and I went blueberry picking with some homeschool friends recently. It is becoming a spring time tradition for us, one that I look forward to as much for the time with friends as for the juicy berries! I managed to get 9 quarts of big fat blueberries frozen which I hope will mean smoothies and blueberry muffins for several months.
I’ve been using almond flour and coconut flour a lot more lately. We’ve gone gluten-free at our house. No one has celiac, but I’ve found that without gluten we have less brain fog and people are less grumpy. Before you say it’s the hybrid wheat, or it’s the phytates or some such other aspect related to wheat understand that I had been grinding my own spelt (a non-hybrid ancient form of wheat) and soaking/fermenting/souring it before making our breads from scratch and still it was causing some problems. So we’re taking a break from it for awhile.
I’ve found all sorts of great muffin and scone recipes from websites, e-books and friends so we haven’t been lacking too much for breakfast breads. The Paleo community is a great resource for anyone going grain-free by the way. This recipe uses almond flour which can be expensive. I discovered my local health food store, Hoover’s, carries bulk packages of almond flour for about $2/lb less than the brand name packages. If you have a Vitamix or other very high powered blender you can even make you own from directions here.
- 2¼ cups almond meal/almond flour
- ⅓ cup melted butter or coconut oil
- 1 ripe banana, mashed
- ¼ cup finely shredded unsweetened dried coconut
- 4 eggs, preferably from pastured hens
- ¼ cup honey
- 1 tsp cinnamon
- 1 tsp vanilla
- ½ tsp sea salt
- ½ tsp baking soda
- 1 cup fresh or frozen blueberries
- Butter 12 muffin tins and preheat the oven to 350 degrees.
- In a bowl or food processor, mix together the almond flour, coconut, cinnamon, baking soda and sea salt breaking up any lumps.
- Add the mashed banana, melted butter, eggs, honey and vanilla and mix well until mixture is lump free as much as possible.
- Gently stir in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-23 minutes or until golden and set.
- Allow to cool in the pan for 2 minutes and then remove to a cooling rack.
- Serve warm or cold.
These aren’t very sweet, we have gotten to where we like things less sweet. Be sure your banana is very ripe, the riper the banana the sweeter the muffins. You could use a little more honey too, up to 1/3 cup, without changing the batter too much.