Blueberry Muffins

June 25, 2013

Eating healthily during the work week definitely takes time and preparation.  Whoever says it doesn’t is either (a) lying or (b) has a personal chef.

If I can get myself to think beyond Monday, I carve a good couple of hours out of my Sunday to prep for the meals ahead.  This week it entailed:

Making almond butter

 

Hard-boiling eggs to have as salad-toppers and in sandwiches

Making a big pot of cooked quinoa to have as a side, or as in the case this morning, as a “cereal”

Baking blueberry muffins, which are both satiating and sugar-free

Blueberry MuffinsAdapted from The Blood Sugar Solution Cookbook

  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp sea salt
  • 4 eggs
  • 1 T pumpkin puree
  • 1 T vanilla extract
  • 1 cup blueberries (fresh or frozen)

 

Pre-heat the oven to 350 degrees.  In a large bowl, mix all of the dry ingredients (almond meal –> sea salt).  In a separate bowl, blend the eggs, pumpkin, and vanilla.  Pour the wet into the dry and stir until mixed together.  Fold in the blueberries.  Pour batter into pre-greased muffin tin, and bake for 15 minutes.  Rotate the tin and bake another 10 – 15 minutes.

 

One of these muffins makes the perfect breakfast when paired with a green smoothie!

 

 

{ 4 comments… read them below or add one }

Nelly June 25, 2013 at 7:47 pm

I am so making these tomorrow!

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Sara June 26, 2013 at 6:39 am

Beware they aren’t sweet at all (duh, no sugar) but they are filling! I top mine with almond butter, but for Brooklyn (or yourself) you could put a dollop of honey or maple syrup!

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Lisa July 3, 2013 at 4:21 pm

I notice you use pumpkin purée in a lot of your cooking. I have only purchased pumpkin in a can. When I use just a tablespoon of it, I never know how to store the rest. Any ideas?

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Sara July 3, 2013 at 8:02 pm

I also buy it by the can. When a recipe calls for it, or I make pumpkin oats/pancakes, I take what I need and put the rest in a mason jar (ie washed out almond butter jar). It should stay good for about 5 days in the fridge. In that time I consciously try to use it up…only having pumpkin oatmeal for breakfast, making muffins (freezing extra) or cookies. Sometimes I don’t use it all up and have to throw the rest away which I hate doing but it happens. I hope that helps! Let me know if you have any other questions!

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