Healthy Blueberry Muffins for the Kids

I always try to make sure I have lots of healthy snacks around the house for the kids so we aren’t tempted to grab something unhealthy like store bought cookies or chips. Plus grabbing snacks gets expensive for a family so I try to only do it once every few times as a true treat. If I do it anymore often my kids are begging me for treats when we’e out and I don’t want it to be like that. I found this really great paleo style blueberry muffin recently and was excited to give them a try. There was a period where everyone was raving about paleo and I’m not against it, I just never really had the dedication to pursue it myself. But these sounded and looked so tasty I wanted to try making them myself to see what all the hype is about – and it turns out they’re GOOD. I keep some in the freezer so we can grab and go when needed, otherwise my family will eat these up right away if left on the counter!

I foudn this recipe through the Paleo Running Momma. Sounds like she already tests her recipes with kids and they approve so who am I to question?

Paleo Blueberry Muffins

Servings 12 muffins

Ingredients

  • 3 large eggs
  • 1 cup creamy almond butter unsweetened, stirred
  • 1/3 cup + 1 tbsp pure maple syrup*
  • 1 tsp pure vanilla extract
  • 3/4 cup blanched almond flour
  • 1/3 cup tapioca flour
  • 1 tsp baking soda
  • 1/8 tsp fine grain sea salt
  • 3/4 cup fresh blueberries
 Instructions
  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal.
  2. In a large bowl, whisk together the 3 eggs with the almond butter until smooth, then whisk in the maple syrup and vanilla.
  3. In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir this mixture into the egg mixture until you have a fully combined batter, then stir in the blueberries.
  4. After the blueberries are stirred in, spoon or pour the batter into the lined muffin pan to fill each cup about 3/4 full to make 12 muffins
  5. Bake in the preheated oven on the middle rack for 15-20 minutes or until the tops are lightly browned and a toothpick inserted into the center of one comes out clean.
  6. Allow to cool in the pan for a few minutes before transferring to wire racks to cool completely. Enjoy!

    Recipe Notes

*You can easily adjust the sweetness to preference by adding or subtracting a little bit of the maple syrup

Bye for now,

Michelle

Leave a Reply

Your email address will not be published. Required fields are marked *