Good morning! I just finished my Thursday 5k/weight training/stretching (last run before race day!) and now I’m pretty much just going to sit here and eat until spin class later. I know, my life is so adventurous.
On an entirely unrelated note, I have a new recipe for you. This is my absolute favoritest (I know, that’s not a word) muffin recipe and I went through a phase last summer where I was making a new batch about 3-ish times a week (that’s the unemployed life for ya.) How on earth I did not end up gaining 50lbs that summer I will never know. I kind of wish I did so I would have something to show for all of my hours spent making muffins, ya know? No? I’m the only one who thinks like that? Oh, ok. Well here’s the recipe anyway. I doubled it for you since the original didn’t make many.
Gluten Free Blueberry Muffins
makes 12 medium-sized muffins
gluten free, dairy free, refined sugar free, delicious, almost vegan, but not actually vegan
- 1 1/2 cups Brown Rice Flour
- 1 cup Almond Meal (I use Trader Joe’s– cheapest stuff out there)
- 4 teaspoons baking powder
- 1 cup Unsweetened Almond Milk (Or milk of choice- if you use sweeter milk you might be able to leave out the honey)
- 2 teaspoons vanilla
- 2 egg whites (or 1 whole egg… this recipe is flexible)
- 3 tablespoons honey
- 1 1/2 cups blueberries (or berry/ mix in of choice… nuts are also really good in these)
- Pre-heat oven to 425
- Mix everything together in a bowl – add more almond milk if it’s too thick. The consistency should be thicker than cake batter but not like cookie dough.
- Divide into 12 muffins tins (or 9 if you want really big muffins) and bake for 25 minutes or until a toothpick comes out clean.
- These are best the first day but stay good in the refrigerator for about 3-4 days. Anything longer than that I would consider freezing.
Let me know if you try them! There a hit even among the non-gluten-free people in my life.