Blueberry Muffins (Wheat-Free)

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Okay so part of my philosophy over why I'm losing weight by eating wheat-free is that I'm generally not trying to replace the foods I was eating before... However, this weekend we were at a wedding and there were all these delicious things that I couldn't eat and I was starving because I didn't eat my snacks when I should have. Anyways, I love to bake, it always makes me feel better so I've decided to attempt some wheat-free blueberry muffins and hopefully kill some cravings at the same time. I'd also like to continue eating this way for the most part after the Diet Bet is over so I'm going to have to find some new ways to enjoy things I love and that's going to involve a lot of experimenting in the kitchen... today I'm using almond meal/flour!

This recipe is from "Everyday Grain-Free Gourmet" by Jodi Bager and Jenny Lass, it is not only wheat-free but also free of refined sugars.

I bought this cookbook during my last round of eating wheat-free a few years ago but I didn't use it much then as I was sort of set in my ways and made the same things all the time, this time I'm doing my best to add variety to keep things interesting. They refer to these as "Muffin Mix Muffins" and have the option of using any fruit you would like. Supposedly the recipe makes 12 muffins, I only got 6 out of it which incidentally works better for me as that's more than I need.

INGREDIENTS
2 1/2 cups of finely ground almond flour/meal
1/2 tsp baking soda
scant 1/2 tsp salt
1/4 cup honey
1 Tbsp pure vanilla extract
3 large eggs
1 cup fresh or frozen berries/chopped fruit (I used blueberries)

DIRECTIONS
Preheat oven to 300 degrees F and line a muffin tin with baking cups

Mix almond flour, baking soda, and salt in a bowl.

Add honey, vanilla, and eggs to the flour mixture and whisk together until thoroughly combined and smooth.

Add the fruit and mix well.

Spoon batter into prepared muffin tin and bake until the muffins start to lightly brown and a knife comes out clean when inserted, about 25 to 30 minutes.

As far as wheat-free baked goods go these were pretty good. I find often that baked goods that use something other than conventional types of flour have a tendency to be dense and lack flavor. These were flavorful and although the texture was different than a muffin made with wheat flour they were still tasty and definitely curbed my cravings.