This is my 1st ‘baked dessert’ recipe post! And it is a very special post for me, because I LOVE sweets and I cannot believe I’ve allowed this much time to pass without sharing some recipes!
On a different note…do you guys want to know something really awesome? This month, my husband’s been featured in Men’s Fitness magazine! How cool is that?! He appears on an entire page…and the best part is that it’s the 25 Anniversary Issue – Collector’s Edition. Pretty fancy, huh?
Well, as his wife, I am pretty stoked for him and of course super duper proud. He has worked hard to reach his fitness goals and now he gets to show off the world how amazing he’s looking! It’s his chance to inspire other men and motivate them to make better health and fitness decisions (sort of like I do here, with my Paleo blog! Yeah…same thing, right?)
Here is a picture I took of the magazine’s cover and of the page he appears on (I took this picture using my Instagram App…Are you on Instagram? If you are, find me! Let’s be friends!)
If you happen to be at a grocery store or by a newsstand sometime soon…don’t be shy and take a looksee, Preston’s on page 97!
Now, back to my muffins. Blueberries are in season right now, so you can find these at your local farmer’s market. Make a fun little trip down to your closest farmers market, browse around, and find yourself some fresh bluebs. That’s what my mother-in-law and sister-in-law call them…bluebs. I sometimes catch them eating frozen blueberries as a treat at night…their fingers are all purple and look like their about to fall off, but really, its all the “bluebs” fault. They don’t care one bit, they keep on eating. Blueberries are actually very good frozen…nature’s own cold candy. You should try them sometime. Maybe you should freeze some if you have any left from the muffins you’re about to make.
- 1 cup of Paleo almond flour(homemade recipe here!)
- ½ cup of unsweetened shredded coconut
- ½ cup of Paleo almond butter (homemade recipe here!)
- 3 eggs (whisked)
- ½ cup of raw Buckwheat RAW honey
- 4 oz organic apple sauce
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- ¼ teaspoon of sea salt
- ¼ teaspoon of ground cinnamon
- 1 ¼ cup of organic blueberries
- Preheat oven to 350 degrees.
- Grab your muffin cups and place each cup in the muffin pan’s muffin holes. (That sounded like a riddle.) Set aside.
- Mix all the dry ingredients in a bowl (almond flour, shredded coconut, baking powder, baking soda, sea salt, and cinnamon.)
- Mix all the wet ingredients in a bowl (almond butter, buckwheat honey, and apple baby food. Leave blueberries out for now!)
- Mix wet and dry ingredients together with a stand mixer. You want those ingredients to be well mixed and your hands may get tired if you do this without a stand mixer’s help (especially since we have almond butter and buckwheat honey in here, which can get sort of sticky.)
- Once your stand mixer has done it’s job, add your blueberries and fold them into the mixture gently (you don’t want crushed blueberries, so be gentile with those babies.)
- Get your muffin pan and use a spoon to help you pour in the muffin mixture into each muffin cup. You want to fill each cup almost to the top. The recipe makes 12 muffins.
- Place muffin pan in the oven and bake for 20 minutes.
- Muffin pan
- Muffin cups
- Mixing bowls
- Standing Mixer
- Measuring cup
- Measuring spoons