Not to blow my own trumpet or anything, but I’ve been quite the domestic goddess lately. If you follow me on Snapchat (lcscloset) you’ll definitely have seen some of my homemade goodness. Last week I shared this picture of some (fresh out of the oven!) gluten, dairy and sugar free blueberry muffins on my Instagram, Facebook, Twitter and Snapchat. I had so many requests asking for the recipe (thanks guys!), that I decided the best way to share it was in a blog post.
Eating (and baking) gluten/wheat, dairy and sugar free food is completely new to me. Up until 5 weeks ago, I always ate whatever I wanted and my baking usually involved as much chocolatey goodness as possible (check out my Snickers Cheesecake and Oreo Truffle recipes to see what I’m talking about). Then I got sick… real sick!! I’ve mentioned this in some previous posts (Stripes and Sickness and 9 Things I Miss About Ireland) but basically I’ve had to adjust my eating habits in a major way. I was put on a very strict diet and had to cut out all wheat, dairy, sugar, any thing with vinegar, some fruit and veg (anything starchy or high in natural sugars – thank god I still have my avocados!!), anything processed, any meat from the pig… the list goes on and on and on…
Naturally, my first reaction was ‘what the hell am I going to eat?’ I have the biggest sweet tooth and I love my breads and pastries, so it was a complete shock to system. It’s been 5 weeks now and while I have had the odd treat here and there (like this cupcake and this ice cream), I’ve found some alternative (less sugarly) ways to satisfy my sweet tooth.
I’d really taken to baking almond butter chocolate chip cookies (I’ll share this recipe too), and when I saw a recipe for these blueberry muffins on Tar Mar’s Instagram, I knew I had to try it. Of course me being me I had to adapt the recipe. I always adapt recipes, but it was even more necessary with this one because I can’t have some of the ingredients.
Anywho… enough about me. Here’s the recipe:
Ingredients and method!
In a bowl, mix:
100g of ground almonds – almond flour (I’m now obsessed with all things almond!)
1.5 tablespoons of melted coconut oil or butter
2 tablespoons of honey/agave (I can’t have honey so I used some sweeteners – all I’m allowed is Stevia)
2 tablespoons of chia seeds
1 teaspoon of baking powder
A dash of cinnamon (add as much as you like)
When all of these ingredients are mixed together, add in as many blueberries as your heart desires (personally, I think the more the better!)
Fill your bun cases almost to the top and place in a preheated over at 180C/350F for 15 minutes. And voila… tasty healthy goodness in 20 minutes! So quick and easy.
The original recipe said this would make 7 mini cupcakes. Just to be different, the first time I made these I made 3 medium sized cupcakes, but I definitely had my measurements wrong (I was guesstimating!). The second time I doubled the recipe and I got 12 medium sized cupcakes. They were super moist and sweet! Love!
If you want something even sweeter, you can also try these as chocolate chip muffins (like I did) using dark chocolate with 85% Cocoa.
*The original recipe also included 1 teaspoon of vanilla extract, but I didn’t have any so I left it out and they were still delish!
I hope these recipe is helpful for some of you guys. It’s amazing how many people were interested in the recipe. I don’t feel so alone on this diet now. 🙂
Let me know if you try these out,
p.s. Did you see my latest New York Favourites post?