It’s key to go all-in with flavor-forward things when undertaking more health-centric, grain-free baking. The spices, the vanilla, the fruit, the toppings: they all work together in a dance of delicious. If I’m paleo-izing/healthy-fying something to bake, I double-down on the vanilla, use spices and citrus zest with abandon, and reach for flavorful grassfed butter as a general rule. Lastly, stirring the batter with a light touch until everything is just incorporated is key for a nice texture. You could apply that principle to any muffin recipe, but it’s especially important here in a finicky grain-free situation. So let’s get to it. Antioxidant superfood muffins, or more like your basic blueberry muffins taken for the ride of their lives.
Ingredients
- 1¼ cup almond flour
- ¾ cup arrowroot flour
- ½ cup walnuts
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp turmeric
- ¼ tsp black pepper
- ¼ tsp ground ginger
- Pinch of salt
- ¼ cup grassfed butter, softened
- ¼ cup honey
- 4 eggs
- 2 tbsp orange zest
- ½ tsp vanilla extract
- 1¼ cup blueberries
- 2 tbsp cacao nibs (optional)
Instructions
- Preheat the oven to 350° F. Line a 12-cup muffin tin and set aside.
- Pulse the almond flour, arrowroot flour, walnuts, coconut flour, cinnamon, baking soda, turmeric, black pepper, ginger and salt until combined.
- Add the butter, honey, eggs, orange zest and vanilla extract, and then pulse until combined and the walnuts are coarsely ground.
- Stir in the optional cacao nibs and blueberries. Mix in two tablespoons of water to loosen the batter slightly, then spoon into the muffin cups.
- Cook in the preheated oven for 30 minutes, then allow the muffins to come to room temperature in the pan before serving.
