Super Food Muffins

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.


  • 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)


  1. Preheat the oven to 350° F. Line a 12-cup muffin tin and set aside.
  2. Pulse the almond flour, arrowroot flour, walnuts, coconut flour, cinnamon, baking soda, turmeric, black pepper, ginger and salt until combined.
  3. Add the butter, honey, eggs, orange zest and vanilla extract, and then pulse until combined and the walnuts are coarsely ground.
  4. 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.
  5. Cook in the preheated oven for 30 minutes, then allow the muffins to come to room temperature in the pan before serving.