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.
- Preheat oven to 350 F. Line a muffin pan with muffin liners and set aside.
- Mix almond flour, shredded coconut, baking powder, baking soda, sea salt, and cinnamon in a bowl and set aside.
- In a separate bowl, whisk eggs, almond butter, honey and apple sauce. Pour over dry ingredients and mix to incorporate. Fold in blueberries.
- Distribute batter between 12 muffin liners, and bake for 20 minutes. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.
- Muffin pan
- Muffin cups
- Mixing bowls
- Standing Mixer
- Measuring cup
- Measuring spoons