Alright guys, in effort to give you awesome, amazing, unique, and delicious content, I am shaking things up a bit. While the hubs is DEF the chef of the house, I have been known to cook a pretty legit meal from time to time. SO, I am going to start sharing some of my FAV recipes that I like to make. Now, as some of you know, I tend to eat mostly (wine counts, right?) Paleo. However, even if you are not Paleo, I promise you will LOVE these recipes. Just remember, if you are on a low-fat diet, some of these recipes may not be for you. Enough with the fluff…let’s get down to business…you can call me Lindsey Crocker.
These blueberry muffins are literally TO DIE. And on top of that, they are completely LACTOSE-FREE and GLUTEN-FREE. But one thing they are NOT free of…deliciousness. This recipe actually comes from the website Crossfit Rebellion. However, on their site, they are making Paleo Pancakes…and trust me, they are AMAZE. Pancakes are always a little difficult to make, so I decided to take their amazing pancakes and make them into fluffy muffins. Who doesn’t love a blueberry muffin? Also, in their recipe, they use more coconut milk than I do. Lord knows I could stand to save a few calories over the holidays. And here we go with the deliciousness!
1/4 cup canned coconut milk
1/2 cup almond milk
1 TBSP LOCAL honey
2 TBSP coconut oil, melted to a liquid
1 cup blanched almond flour (BUY HERE)
3 tsp baking powder (make sure you use baking powder, NOT baking soda)
1/4 tsp sea salt
1 or 2 TBSP coconut flour (just enough to thicken your batter to the right consistency)
1/2 cup-1 cup fresh fruit (or frozen, thawed and well drained) this is a MUST…you could even add in Vegan choc chips.
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PREHEAT the oven to 400 degrees.
Wisk your egg in a medium bowl and then wisk in the next 3 ingredients. Combine your flour and dry ingredients in a seperate small bowl. Now mix your dry ingredients into the wet until fully combined and most of the lumps are gone. If you are adding fruit fold it in gently. If your mixture seems too thin, add a little more coconut flour 1 TBSP at a time until you get the right consistency.
Scoop mixture into a muffin tin and bake for approx 12-15 min. SERVE drizzled with a little maple syrup.
DELISH!!!!!! Now, what are you waiting on? Go make these little beauties immediately…they are great for breakfast, lunch, AND dessert. Once you make them, shoot me an email at email@example.com. I would love your feedback!