Gluten Free Blueberry Muffins

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

Gluten Free Blueberry Muffins

makes 12 medium-sized muffins

gluten free, dairy free, refined sugar free, delicious, almost vegan, but not actually vegan

Ingredients:

  • 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)

Directions:

  • 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.

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Let me know if you try them! There a hit even among the non-gluten-free people in my life.

Coconut Almond Butter Cookies – Paleo

Good morning!

I’m enjoying my last few minutes of sanity before the craziness of college begins. I feel like no matter how many maps I draw in my planner, Im still going to get lost finding a class…

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On a random note, I’ve been on a serious nut butter kick lately. Like 2 jars a week, plus other things made out of nuts. Therefore when I realized the need for cookies in my life, they had to be made with almond butter.

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Coconut Almond Butter Cookies

Gluten Free/Dairy Free/Paleo

Ingredients:

  • 3/4 cup Almond Butter
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup honey
  • 1 egg
  • 1 tsp baking soda
  • 1/4 cup chocolate chips (optional, but highly recommended)

Directions:

  • Preheat Oven to 350
  • Mix all ingredients together in a bowl
  • Roll into one inch balls and then flatten them the way your mom used to make peanut butter cookies (makes about 15-20 small cookies)
  • Bake for 8 minutes
  • Let cool and enjoy!

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These are definitely a bit “healthy” tasting, but I still found them to be delicious!

Question of the day:

Are you obsessed with nut butter?

I think you already know my answer…

P.S. I’m working on a Triorbust tshirt store since Ive heard so many positive remarks on my tagline. What do you think?