Paleo Anti-Aging Blueberry Muffins
Prep Time
15
Prep Notes
Grain Free, Nut Free
Cooking Time
20 minutes
Yields
12 muffins
Ingredients
⅔ cup ground raw sunflower seed flour (place seeds in blender or food processor and process until a crumbly flour consistency)
1/2 cup coconut flour
1/8 cup arrowroot
½ teaspoon cardamom
1 1/2 teaspoons baking powder
3 eggs
¼ cup coconut oil liquefied (cooled)
1/4 cup pure maple syrup
5 drops liquid stevia (can omit and add 1/4 cup more maple syrup)
¼ cup unsweetened apple sauce
1 tablespoon lemon juice
¾ cup of fresh or frozen blueberries (don’t thaw), wild blueberries best!
Directions
- Preheat oven to 325F
- Prepare a muffin pan (line or grease)
- In a medium bowl combine the sunflower seed flour, coconut flour, arrowroot, cardamom and baking powder. Set aside.
- In a large bowl whisk together the eggs, coconut oil, maple syrup, stevia, apple sauce and lemon juice.
- Add the dry ingredients to the wet and mix to combine, remove any lumps. Stir in the blueberries.
- Using a ¼ cup scoop, divide the batter among the muffin tins.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow them to cool slightly before removing from the pan.
Notes
I find that making a smaller muffin (1/8 scoop) makes for a better finished muffin. It is difficult to get the middle to firm up well otherwise. I have also had great success making this batter into a bundt cake and making them into doughnut shapes in a mini-donut machine called "Babycakes." Evey
