For months, we have been working on perfecting these almond flour blueberry nut muffins. Not only are these muffins gluten free, but they are also dairy free packed with 9 grams of protein per muffin! Almond flour and swerve make a sweetness and texture that feels similar to high carb muffins, but without the guilt! All of these ingredients are easily accessible in the organic or gluten-free sections of your local grocery store. Raley’s grocery has been a great resource for giving us various options for food substitutes in baking.
Recipe (makes 12 muffins):
Almond Flour 2 and 1/2 cups
Artificial Sweetener (I used baking Swerve) 1/2 cup
Almond Milk (I used unsweetened vanilla) 1/3 cup
Coconut Oil (melted) 1/3 cup
Almond Extract 1/2 tsp.
Vanilla Extract 1/2 tsp.
Salt 1 tsp.
Baking Powder 1 tsp.
Chopped Pecans 1/2 cup
Blueberries 1/2 cup
Preheat oven at 350 degrees Fahrenheit
Combine all wet ingredients, eggs, and sweetener to blend in mixer
Combine dry ingredients and pecans in a separate bowl
Slowly incorporate dry ingredients into wet ingredients with mixer on low until blended together
Hand stir in blueberries to prevent from macerating
Bake for 20-23 minutes
*Bake time may change depending on elevation. These muffins were baked at high elevation.
Food substitutes have been a staple in our nutrition and healthier lifestyle. Ingredients like almond flour instead of white flour is an example of a healthier option that can work for people that also may have gluten allergies. Another common substitute I also like to use is hiding milder foods like garbanzo beans or chickpeas in brownies to increase the protein and fiber intake, but without losing the taste and texture of the brownie. Raley’s grocery has so many food substitute options that provide not only gluten free, but also low carb, keto friendly, vegan, or nut-free options in many meal plan ideas!
Making small alterations in meals can help us still fulfill our cravings, but without all the guilt afterwards!