Grain Free Blueberry Muffins
Getting off the holiday carb train ain't easy, but I'm here to help.
I hope everyone had a faboo holiday, whether you dove head first into Christmas, like I did, or went balls to the wall with latkes for Hanukah…like I did.
Lemme explain…
We did ALL the yummy holiday foods we love to do: tamales, latkes, standing rib roast, cauliflower gratin, burnt Basque cheesecake, GF chocolate cake…and I enjoyed each and every one of them without regret.
Now it’s time to circle the wagons.
I do not wait until the new year—or the first Monday post new year.
I start immediately. And I know the tricks to help get off the carb train.
First stop: Grain Free Blueberry Muffins.
This recipe is a classic from my second cookbook, Eat Happy Too. The cooking video is above, and the whole, printable recipe is below (rewritten and updated for clarity and grammar).
Second, third, and fourth stops: SOUP.
These three soups are my favorite post holiday soups get yourself back on track:
You are welcome to put any protein in these soups that you like. For me, post Christmas, I need chicken as all I’ve eaten for two weeks is beef and sausage, and I need a break.
HEY GUESS WHAT??!!
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Saunter on over here to our equity crowd funding campaign page to throw your hat in the ring. You can also just sign up and put us on your watchlist if you’re not ready to commit.
BACK TO THE MUFFINS…
If I can pass along one piece of advice, it would be to get off the carb bender as quickly as you can. Don’t wait until New Years…start now. You will never regret eating fewer processed foods. I promise you that!
Here’s the downloadable, printable version of this recipe for your files.
One note: I think this recipe does not need the optional sweetener. It will give you all the blueberry muffin feels without added carbs. If you are serving these to a mixed crowd of carb-burners, then consider adding the sweetener. But if you’re making them for yourself to transition off the carbs, then do yourself a favor and omit that sweetener.
One more note: this recipe only yields 6 muffins. This is by design. They are grain free and therefore more dense. You don’t need to bank these up and eat off them for days. Make them, eat some, share some, and get back to your low carb program ASAP, capisce?
GRAIN FREE BLUEBERRY MUFFINS
(Yields 6 muffins)
INGREDIENTS
1/3 cup frozen wild blueberries, thawed
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
2 tablespoons coconut nectar or honey (optional)
1 teaspoon vanilla
2 tablespoons almond milk (or use whole milk)
1/2 teaspoon apple cider vinegar
Coconut oil spray or avocado oil spray to grease the muffin pan
INSTRUCTIONS
Preheat the oven to 350°. Rinse the blueberries and let drain in a colander while you prepare the muffin batter.
In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Add the eggs, coconut nectar, vanilla, almond milk, and apple cider vinegar and gently mix with a fork until a thick batter forms. Gently fold in the blueberries. Grease the muffin pan with coconut spray and spoon in the batter, evenly filling each cup. Bake the muffins for 20 minutes, remove from the oven and let cool 10-15 minutes, then serve.
Can these muffins be made then frozen?