These Grain-Free Blueberry Muffins are absolutely delicious. They are light, perfectly sweet, and freeze well for meal prep!
Last week I hosted an online workshop all about how to prioritize health and wellness when you’re crazy busy and it was an absolute blast. The training was like an hour-long matcha date with my closest friends, with me spilling my secrets on how I’ve been able to prioritize health and wellness while working multiple jobs and building an online business.
I was blown away by how engaged the participants were, how great their questions were, and how the things I thought were no-brainers around wellness and habits really aren’t. After the workshop, I felt fired up to continue sharing and teaching even more, because I really truly believe that when women take care of themselves, build physical and emotional strength, and nourish their bodies properly, the confidence that comes from that can absolutely change the world for the better.
I truly believe that because learning how to feed and take care of myself, along with moving my body and building physical strength has 100% changed my life in the best way. And I want to share that with as many women as possible.
During the workshop, I shared that my 4-week program, the Balanced Body Blueprint is now open for enrollment! The Balanced Body Blueprint is a hands-on coaching program that will help you build strength, improve your relationship with food, and improve your relationship with your body through effectively building healthy habits.
Our next round starts next Monday, March 26, and I would love to have you! If you’re interested in learning more and signing up you can do that HERE!
The last round of the Balanced Body Blueprint was such an amazing experience and participants LOVED the weekly meal prep guides that were included in the program. I figured there was no better way to announce open enrollment in the program than to share one of the most popular recipes from the meal prep plan – these grain-free blueberry muffins.
Ooooohhhhh man, these muffins are amazing. They are grain and gluten-free so anyone can enjoy them, and they are super easy to make. They’re tender, perfectly sweetened, and are perfect for meal prep.
If you give these a try, make sure you tag me on social media @balancedberry so I can see! And if you like this recipe, definitely consider the Balanced Body Blueprint – I would love to have you!
Grain-Free Blueberry Muffins
https://www.thebalancedberry.com/wp-content/uploads/2018/03/Grain-Free-Blueberry-Muffins.png
| Prep: | Cook: | Yield: 6-8 Muffins | Total: |
These Grain-Free Blueberry Muffins are absolutely delicious. They are light, perfectly sweet, and freeze well for meal prep!
You'll Need...
- 2 Cups of Almond Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 3 Eggs
- ¼ Cup Maple Syrup
- 1 Tablespoon Coconut Oil, Melted (or Olive Oil)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Vanilla Extract
- 1 Cup Blueberries, Fresh or Frozen
- Topping Ingredients:
- 3 Tablespoons Almond Flour
- 3 Tablespoons Coconut Sugar
- 1 Teaspoon Cinnamon
- 2 Tablespoons Melted Coconut Oil (or Grass-Fed Butter)
Directions
- Preheat oven to 350F. Prep a muffin tin with liners or spray with cooking spray (I actually use a silicone muffin tin like this one that is non-stick without any prep).
- In a large bowl, combine the flour, baking soda, and salt until combined. Set aside.
- In a separate bowl, whisk together the eggs, maple syrup, coconut oil, lemon juice and vanilla extract.
- Add the wet ingredients to your bowl of dry ingredients, and mix until all ingredients are combined and a thick batter forms.
- Fold in the blueberries, then transfer batter to a muffin tin to create equal-sized muffins (roughly ⅓ Cup batter per muffin).
- In a small bowl, combine the almond flour, coconut sugar, cinnamon and coconut oil. Mix to create a crumbly topping. Sprinkle the topping over the muffins.
- Bake muffins at 350F for 20-22 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Allow to cool for ~5 minutes before removing from tin, then transfer to a wire rack to cool completely. Store in a sealed container in the fridge.