Mini Blueberry Muffins

Gluten Free Recipe comes from elanaspantry.com


I love these for breakfast or any snack time! They take only minutes to whip up and are ready in just over ten minutes! Make sure you turn on your oven before you begin mixing the batter. ;)


Gluten Free Blueberry Mini Muffins
½ cup almond flour (or ¼ cup almond and ¼ cup coconut flours)
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup honey (or agave nectar)
3 eggs
½ cup frozen blueberries (we like to also use frozen raspberries)


     1. In a medium bowl, combine grapeseed oil, honey, and eggs.
     2. In same bowl, place flour, salt, and soda, carefully combining the dry ingredients before stirring dry and wet together. Then fold in the blueberries.
     3. Grease a mini muffin tin with grapeseed oil (I like to use mini silicone muffin pan instead or you can use mini muffin papers).
     4. Spoon the batter 1 tablespoon at a time into the mini muffin pan.
     5. Bake at 350˚ for 10-12 minutes, or until firm (until lightly golden)
     6. Cool and serve.

A few side notes:
~I use only one bowl for both wet and dry ingredients because I don't like doing more dishes than absolutely necessary.
~I have stopped using agave nectar due to it's special "birth control" properties that can also cause early miscarriages. If you'd like to learn more about this subject, drop me a line. Instead, I use darker honeys with more robust flavors. I don't like the light, highly sweet flavor of honey, but that's my own preference.
~I LOVE using grapeseed oil because it doesn't change the flavor of the food and it's quite healthy, similar to Olive Oil. I use it most often in cooking, especially stovetop cooking because it has a high flash point. Grapeseed oil is extremely expensive, so I buy it online in bulk at http://www.bulknaturaloils.com/
~The best Almond Flour around is Honeyville's Blanched Almond Flour. I also buy this online at http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx. Other brands of almond flour just can't compare. It's also expensive, but with a husband that doesn't handle gluten, you find a way to make the budget work! Besides, it has a higher protein content, which is great for me and my "reactive hypoglycemic" diet.
~Sea Salt is a little more coarse than traditional salt and seems to work better in gluten-free recipes. Not sure why, but I've tried both and I like the flavor better with sea salt. I buy mine from the local grocery store. A hint... it needs to be ground sea salt, not the coarse kind, otherwise its too large, like kosher salt.