This blueberry muffin recipe has its origins on PaleOMG, one of my favorite lower sugar, lower carb baking blogs. We aren't committed to paleo eating at my house (the last paleo book I read said you couldn't be paleo without daily consumption of organ meat and NO COFFEE so that is pretty much never going to happen) but paleo is pretty close to how we try to eat, reducing sugar and carby things. Paleo recipes are often a good place to start, and I have enjoyed some of her recipes in the past.
Not needing to strictly follow Paleo ways, I replaced her coconut oil with oil, her honey with sugar alternatives, and her almond butter with cheaper peanut butter. Because of this I suspect these muffins have a bit too much fat, since peanut butter is nuts PLUS hydrogenated oil. It is worth further experimentation. They weren't awful, in fact they were quite nice, a better muffin texture than those I've made entirely of coconut flour.
Healthier Blueberry Muffins
- 1 cup peanut butter
- 1 cup almond meal/almond flour
- 3 eggs, whisked
- 1/3 cup sugar alternative (brown sugar Splenda or coconut/palm sugar)
- ⅓ cup vegetable oil (or melted coconut oil)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- pinch of cinnamon
- ½ cup fresh blueberries (I used 1 cup)
- Preheat your oven to 350 degrees.
- Mix all ingredients together in a bowl, wet with wet, dry with dry, then wet into dry. Gently fold in blueberries last.
- Spoon into muffin tins or silicone liners (about 10).
- Bake for 15-20 minutes.