Blueberry Muffins

This is my favorite muffin recipe.  The apple makes them moist and helps to sweeten them a bit, too.  I have yet to create a cookie recipe sweetened only with stevia that I think is good enough that “average” people will like, so when I attend a function where people are asked to bring cookies, I bring these. I bake them in mini-muffin pans.  The last time I brought these to an activity, I put a little sign on them that said, “Grain Free and Sugar Free – sweetened with Stevia”.  I knew there were a couple of people attending who would appreciate them, but I hate to see people throw food away, so I figured I would warn those who wouldn’t like them and inform those who would.  I was very surprised to see almost all of them eaten and even more surprised when several people who don’t eat grain-free complimented me on the muffins. They aren’t very sweet (certainly no competition for the cake-like muffins from the supermarket), but we think they  taste great.

Green stevia (whole leaf stevia) will give your muffins a greyish/green color, but it is just ground leaves, where the white has been processed, so I use green stevia in most of my recipes.  I used to make these with flax seeds, but there is some controversy about whether it is good to bake flax seeds because their oil is not very stable, so just to play it safe, I switched to Chia seeds, which seem to be more stable. Wholechia seeds give these muffins a nutty taste and feel (which I like). If you prefer, you can grind them in a seed/coffee grinder. Like many fruity breads, these taste better the next day, but don’t feel you have to wait.

Blueberry Muffins

Makes 10-12 muffins

1 ¾  cups almond flour

¼ cup chia seeds

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons green Stevia ( or 1/4 tsp white)

4 large eggs

1 tablespoon vanilla extract

1/3  C yogurt (or coconut milk plus 2 tsp vinegar or lemon juice)

3 T melted butter

½ cup green apple, cut in chuncks, but not peeled, (about ½ a large apple)

1 cup blueberries (raspberries, blackberries, etc) fresh or frozen

 

Melt butter. Mix together almond flour, baking soda, salt and stevia in a medium sized bowl.  In a blender, blend eggs, vanilla, yogurt and apple.  Add melted butter slowly while the blender is going (so you don’t cook the eggs).  Stir blueberries into dry ingredients and mix in wet ingredients. Stir just until mixed Spoon into well-greased, or paper-lined muffin tins.  Bake at 350 degrees 20-25 minutes.

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