Introducing my latest obsession….
These muffins are the result from a massive paleo baking attack that happened last week on my day off. In addition to these, I made paleo bread and breakfast cookies, but these muffins were by far my favorite.
Especially considering almost every paleo baking adventure, especially muffins, tends to fail. This time I came with a plan of attack, I based these muffins off of the recipe for sundried italian herb bread on the back of the honeyville blanched almond flour bag (thanks costco.) They still took a couple of tries to get them right but it was totally worth it because once I left them in the oven long enough they were perfect.
I’m not big into eating just a straight handful of almonds, I know it’s healthy but I just can’t make myself reach for a plain handful of almonds. BORING!
Yes, I tell people to eat nuts all day long, but I usually recommend a variety. I digress, the point is I may not like plain almonds but slightly sweet hearty almond flour muffins bursting with blueberries and peach, now that I can do!
They’ve kept in the refrigerator for well over a week now and I froze some too. I’m at the gym at 6 am tomorrow so you can guess what my breakfast will be… let me know if you try them!
Paleo Blueberry Peach Muffins
Preheat oven to 350F, line muffin tin with liners or coconut oil
Combine all dry ingredients into a bowl and mix well. Add in egg whites and honey and mix till well combined. Fold in blueberries and peaches.
Bake at 350F for 35-45 minutes until inserted tooth pick comes out clean. Don't take them out to early!
Let FULLY cool before storing in the refrigerator, if they make it that long!