March 25, 2017

These aren’t your standard bb muffin. They are grain free, dairy free, refined sugar free blueberry muffins so I guess they fall under the ‘paleo’ category. I have been experimenting with grain free baking again ever since my short stint with Whole 30. Lol. Confession: I didn’t make the whole 30 days. Technically.

Honestly, it was too restrictive for me. I thought I was an all or nothing kind of gal but turns out completely restricting food groups made me crave/want/need/obsess over them even more. I totally get it though. You’re hooked on sugar and carbs and you need a reset. Which I completely did. But after 18 days or so, can’t remember exactly when I threw in the towel, I was detoxed and just…sad. I wanted to make healthy gf pancakes. I wanted to have a glass of red with my fiancé on datenight. I also really wanted a GD slice of pizza.

And that’s what we did. B took me to our fav pizza place in New Haven, ordered 2 small pies and enjoyed every last bite. And to be honest, the next day, I was back to (mostly) grain free. I followed a paleo diet for a while in the past and forgot how great I felt. My workouts are better. I’m more satiated throughout the day. Sleeping more soundly. Clearer skin. Less bloat. But the thing is, like I’ve said before, I don’t want to live a life without pizza. And that’s what it’s really all about for me…moderation. It’s always been about moderation.

So yay Whole 30 (?18) you helped a chick kick her sweet tooth (for now) but you best believe I’ll be back for you doughnuts. In the meantime, I hope to get back to my old healthy-ish baking ways. Lay off the processed carbs and eat more good for ya fats. Until March 30th, bc it’s my sissy’s birthday and we’re having cake. With real sugar. And probably some ice cream.


1 cup almond flour
1/4 cup ground flax seed
2 tsp baking powder
1/2 tsp salt (careful, if your almond butter is salted you should ixnay)
3 eggs
1 cup almond butter
1/3 cup coconut oil
1/3 cup honey
1 tsp vanilla extract
1 cup fresh blueberries

Heat oven to 350 degrees and line your muffin tin. << Crucial step as blueberries tend to stick and ruin your perfect muffys. Whisk flour, flax seed, baking powder and salt in a large mixing bowl breaking up any large clumps. In a smaller mixing bowl, whisk eggs, almond butter, oil, honey and vanilla extract. Add wet ingredient to dry ingredients and gently mix with a silicone spatula until just combined. Batter will be thick. Carefully fold in blueberries and scoop batter into prepared pans to about 3/4 the way full. I use an ice-cream scoop to get even muffs. Bake until muffins are golden brown and a toothpick tests with few crumbs, about 25 minutes.

Makes 12-15 muffins

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