Paleo Blueberry Muffins

Best texture and best ingredients, Paleo Blueberry Muffins are healthy, always moist - & will surely be greeted with enthusiasm - perfect for a Sunday morning or to grab for a lunch or snack.

Course Afternoon tea, Bread, Breakfast, Snack

Cuisine American

Keyword blueberry muffin, gaps diet, gluten-free, nut free option, paleo

Prep Time 15

Total Time 45

Servings large muffins or 6 small

Calories 453kcal

Author Megan

Cost $5

Equipment

muffin pan
mixing bowl

Ingredients

1/3 cup coconut sugar (use honey for GAPS variation)
1/4 cup cassava flour (for GAPS variation, use 1/4 cup sprouted nut or seed butter; see Recipe Notes for link)
1/4 cup almond flour or homemade sprouted nut or seed meal, if preferred
1/4 cup coconut flour
1 Tablespoon gelatin <-- Use that brand, and get 10% off at check out with code BEAUTIFUL10.
1/2 teaspoon baking soda sifted
1/4 teaspoon sea salt
1 egg
1/3 cup avocado oil or coconut oil, melted and cooled slightly
1/4 cup milk of choice
2 teaspoons apple cider vinegar
1/3 cup blueberries heaping

Instructions

Preheat oven to 325℉. Line muffin pan with liners or heavily grease. Set aside.
In large bowl combine dry ingredients: coconut sugar, cassava flour, almond flour, coconut flour, gelatin, baking soda and sea salt.
In medium bowl, combine wet ingredients: fat of choice, milk, egg and apple cider vinegar. Add wet ingredients to dry ingredients, and stir to combine. Fold in blueberries.
Fill muffin tin evenly with batter. Bake until toothpick inserted in center comes out clean, about 25 to 30 minutes for larger muffins, 12 to 15 minutes for smaller. Muffins will be pretty dark, not light golden.

Notes

How to Make Homemade Sprouted Nut or Seed Meal

If you want or need to skip the almond flour:

For every 4 cups of raw seeds or nuts, cover with room temperature, filtered water by two inches, and 2 tsp. sea salt. Stir well to dissolve the salt. Leave out overnight at room temperature to soak. Drain them in a colander; and rinse them well. If you suspect old nuts, or possible rancidity, or mold, such as with peanuts, add 1/2 teaspoon vitamin C powder to the salted soaking water. This will kill any potential mold.

(As a side note, 2 hours to overnight is adequate for cashews.)

Dehydrating

Use any soaked nut or seed that has been duly drained and rinsed. Toss with optional sea salt to taste and place in your dehydrator or low temperature-capable oven, 95-145 degrees. For some nuts, such as macadamia or hazelnut, this process of completely drying out the nut can take as long as 72 hours. For smaller seeds, 24 hours may still be necessary. To check your nuts’ doneness, let one or all cool to room temperature. Then eat one. It should be very dry and crispy, no softness or chewiness to the inside. With the exception of walnuts, (which should still be stored in the refrigerator or freezer because their oils go rancid more quickly), the nuts will have a good shelf life and may now be stored in a sealed container in your pantry.

To Make Nut Meal

To make nut meal, simply place soaked, dehydrated nuts in blender or food processor, and blend until fine meal results. Do not over-blend or you'll have nut butter. (To make sprouted nut butter, continue to process the sprouted nut meal. This sprouted butter can be used for the GAPS diet recipe variation.) Store in sealed container in fridge or freezer for all future baking needs.

GAPS diet variation

This GAPS diet variation of Paleo Blueberry Muffins that does not include cassava flour — unless the patient is phasing off, in which case cassava provides great resistant starch.

RS is excellent for the colon ecosystem due to its prebiotic properties, and cassava flour provides great carbs for thyroid and general health.

Find the best cassava here.

For GAPS Variation nut-free version, find sprouted seed butter here.

Nutrition