Tag Archives: Muffins

Orange Almond Blueberry Muffins (Gluten & Sugar Free)

16 Feb

Problem: I keep making things planning to put them up on the blog.

They keep getting eaten before I can take a picture.

Luckily, I made these when no one was around and snapped the pictures right away.

These muffins are adapted from the cookbook “Baked” – a really great recipe that I’m going to have to try with carbalose flour, because honestly I’m still working on how to get the muffins to have the right texture. For now, I’ll post the recipe and see if any of you make it, then we’ll see where we come up. I found a muffin TOP pan, which is genius, because it is common knowledge that if faced with a whole muffin or two muffin tops, you would choose the muffin tops. This could work better as a coffeecake as well – I’ll try that next time.

Orange Almond Blueberry Muffins (adapted from Baked by Matt Lewis and Renato Poliafito)

1 tbsp orange zest
the juice of a large orange
1/3 c sour cream
2 large egg whites
4 tbsp melted and cooled butter
1 tsp vanilla
1 tsp almond extract
2 1/4 c almond flour
1/2 c xylitol or eryithritol (I’ll be doing a post soon about the baking science behind these sugars)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c fresh blueberries (if using frozen, run water over them in a sieve until they are thawed and the water runs clear and either let them dry or toss them in flour before you put them into the batter, saving a few for the topping)
handful of sliced or slivered almonds for decoration

Preheat your oven to 325°F. Get out 12 silicone baking cups, a muffin top pan, or lightly grease a normal muffin pan.

In a food processor, mix up your dry ingredients. This will help to get the almond flour ground up really well and if you are using a granulated xylitol or erythritol that has big crystals, this will help to get those a little smaller. Transfer your dry ingredients to a mixing bowl. In another bowl, mix your wet ingredients together – egg whites, sour cream, butter, extracts, and orange juice.

I decided to freshly squeeze my orange juice – use a half cup of orange juice from concentrate if you have that on hand instead of oranges.

In your dry ingredients, make a little well and pour your wet ingredients in. Mix this just until the ingredients are all combined, then put your blueberries in, saving some for sprinkling on the top right before baking if you want. I used slivered almonds instead.

Pour the batter into your desired baking vessels. Pop it in the oven for 30 minutes, and enjoy once they’ve cooled! My initial thought is that these taste like Trix cereal. In other words, they are delicious.


Almond Poppy Seed Muffins (Gluten & Sugar Free)

31 Jan

Resolution #1 this year was to get to a healthy weight. Thanks to a few weeks of the HCG diet (haters, take your case elsewhere), I am 23 lbs. lighter in under a month. I’ll be doing two more rounds of the diet, for three weeks at a time, but in between the weeks of strict dieting I’ll be trying to maintain my weight. In order to maintain the weight I ended with, the protocol says that I shouldn’t eat any sugars or starches – when I hear that, I hear “BAKING CHALLENGE.” Enter these delicious almond poppyseed muffins. I was at my Nana’s house and she had some of the giant ones from Costco and, oh baby, did I want one. This body wanted some buttery giant deliciousness. But I held off, so I could make these… and the wait was so worth it. I don’t think I’ll be going back to the originals!



Guiltless Almond Poppyseed Muffins

10 normal-sized muffins

1 cup finely-ground almond flour
3/4 cup xylitol or erythritol
1/2 cup flaxseed meal
1 tsp baking powder
dash of salt
1 tbsp poppy seeds
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
1 tsp almond extract
2 tbsp heavy whipping cream
2 tbsp water
2 eggs
a few drops of non-bitter liquid stevia extract if needed

Preheat oven to 350°F. In a small bowl, mix together the almond flour, sweetener, flaxseed meal, baking powder, salt, and poppy seeds. In a separate bowl, mix melted butter, extracts, whipping cream, water, and eggs. Once combined, add the dry ingredients and stir until just combined. If you’re not squeamish about a little raw egg, taste the extract to see if you need to add a little more liquid stevia. My recipe made enough to fill 10 silicone muffin cups, and although the end result was about 1/8 the size of a Costco muffin, these muffins filled me up pretty quick. I think the higher protein, healthy fat, and fiber content contributed to that. Anyways, lightly grease a muffin pan if you’re not using liners or silicon baking cups, fill them 3/4 of the way full, and bake for 15-20 minutes, depending on your muffin size. Allow the muffins to cool for a few minutes before removing them from the pan or cups, then for maximum enjoyment serve while warm, with butter slathered all over.

If you want a good variation on this recipe, try it with lemon instead of almond extract.

Nutritional Analysis (based on a 10-muffin yield): These muffins are about 2 carbs each after subtracting fiber and depending on how you count sugar alcohols. I tend to take all I can get in terms of “free” carbohydrates. Per muffin, you’re looking at about 12 grams of fat – but most of that is incredible omega 3’s from the flaxseed, and if you’re using coconut oil instead of butter you’ll get some great MUFA’s (mono-unsaturated fatty acids, your tummy will love you). The almond flour and egg contribute to 4 grams of protein per muffin, and you’re also getting 3 grams of fiber with the flaxseed meal and almond flour. And one more plus – using xylitol will help your teeth to stay clean since it is a plaque-fighting agent! Wow… after typing that, it seems like you can’t afford NOT to make these muffins. Enjoy!