Good morning everyone!
So yesterday was my first day of the Gluten Free 40 that I am doing for Lent this year. I have to say…it wasn’t that bad! My biggest vice is breakfast—I could eat pancakes, french toast, and waffles every single day. But I ended up making a breakfast that looked pretty close to normal for me, and ended up being super healthy in the process!
Day 1 began with a delicious breakfast: tea, eggs, and these Mixed Berry Breakfast muffins. Even though it might look like your average muffin, it happens to be gluten free AND paleo and is bursting with blueberries and raspberries.
These muffins are made with almond meal, which I’ve never baked with before. The texture is definitely a lot more coarse than flour. Other than that, it just takes some eggs, salt, vanilla extract, honey, and the berries of your choice! I used a blend of raspberries and blueberries.Because of the almond meal, the texture of these muffins is very dense. Don’t expect them to come together like a cake batter but instead more like…oatmeal, I guess?
The end result? A muffin that was definitely different, yet good. They taste a lot healthier because they’re not overly sweet, but they are dense and packed with fresh fruit and when served warm with scrambled eggs and tea they will make your morning as happy (and even more healthy!) than your typical gluten filled muffin.
Sarah’s (my resident gluten free expert) comments: “They were delicious! I don’t eat almond flour that much but it was really good. Definitely better than the gluten free muffin mixes that I’ve tried.”
The rest of the day was pretty normal for me: I had a salad for lunch and chicken and veggies for dinner. Hey, maybe this whole GF thing might not be so bad! (Ask me about this when I see my first doughnut).
Mixed Berry Breakfast Muffins
adapted from Robin’s Sweet Confessions
- 2 1/2 cups almond meal
- 3 large eggs
- 1/2 cups honey
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 cup berries, fresh
1. Preheat oven to 300°.
2. Line a 6 cup muffin pan with muffin liners.
3. In a large bowl, mix all ingredients together, except berries, until full combined. Gently fold in berries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but firm when pressed.)
6. Cool for 5 minutes and remove from muffin pan.