Almond Orange Blueberry Muffins (Grain-free)

My mom is an excellent baker. She might tell you otherwise, but that's expected. She's so humble and extraordinarily kind...I wish I was better at emulating her example. When my sister and I were little, she would get us both involved in baking pastries and cookies. I specifically remember her teaching me to roll out the dough for pie crusts, and me sneakily nibbling on the forbidden dough. I'd usually get caught doing that or licking the cookie dough bowl and get a stern, "Bethany Marie! There's raw eggs in there, you know better than that.." Whoops...sorry Mom.

I remember us loving her lemon poppy seed muffins and classic blueberry muffins. My own version of the blueberry muffins has a sweet citrus twist from organic orange oil that I think plays well with the berries and hints of warm vanilla and cinnamon. My mom doesn't live near here, but I'd like to think they'd be Mom approved. And you'd be proud, mom. I didn't lick the bowl....this time. I love you for all you've taught me through the years. You're simply the best.

Almond Orange Blueberry Muffins (grain-free)

This recipe is free of: Gluten, Grains, Soy, Dairy, Peanuts, Legumes, Yeast, and Sugar.

Yields: 9 or 10 muffins.

• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 30 - 35 drops Stevia (liquid) or more if you like it sweeter.
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange oil. I use Simply Organics orange flavor. If you like it fruitier, add 1 teaspoon instead.
• 3 eggs
• 3/4 cup almond milk (other non-dairy or dairy milks can be used instead).
• 1/4 cup olive oil
• 1/2 cup blueberries (or about 4 to 5 blueberries per muffin).

1. Preheat oven to 350 degrees F.
2. Combine dry ingredients (except blueberries) and set aside. Combine the wet ingredients (except blueberries) and mix well. Add the wet ingredients to the dry and mix until well combined. I did not need to use an electric mixer. Carefully stir in the blueberries until combined, being sure not to squish them too much. (**An alternative way would be to pour the batter into the muffin tin first, then add 4 to 5 blueberries per muffin).
3. Line a muffin tin with cupcake liners, or lightly oil the tin to prevent sticking. I used liners, but the muffins did stick a little to them until they cooled completely. I was able to peel the liners with no problem after waiting several hours for cooling.
4. Pour the batter into the muffin tin evenly. I used about 1/3 cup measuring cup for this.
5. Bake at 350 degrees F for about 15 minutes or until muffins have risen and are golden brown on top. Insert a toothpick into the center of a muffin to make sure they're done. If the toothpick comes out clean, they're ready. Let cool and serve with butter or orange marmalade.

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Grain-free Pumpkin Pie Muffins

I am hopelessly in love with fall. All the trees are glowing and I'm getting giddily excited for Halloween. I absolutely can't explain the feelings I get during this season; everything just feels like excitement and change, even though I'm already graduated from U of M and not going back to school this year. This will be my 4th gluten-free Halloween and my 2nd one being soy-free, peanut-free, dairy-free and legume-free. While I have given up most processed sugar, I'm definitely not sitting out on the sweets and treats this year (and probably not the tricks either). This week on the blog will be an ode to autumn recipes and Halloween themes, starting with moist grain-free Pumpkin Pie Muffins. These literally taste like a moist delicious mouthful of traditional pumpkin pie in every bite--but without any of the dairy, gluten, or sugar. Like I always push... you don't have to sacrifice taste, sweetness or fun for health (even during the holidays).

Paleo Pumpkin Pie Muffins

Yields 12 muffins --**Note: these are shown with cupcake liners, but baking them in the pan without liners yields better results that don't stick to the liners. Just be sure to spray the pan with non-stick spray or oil.

This recipe is free of: Grain, Gluten, Soy, Dairy, Peanuts, Legumes, Processed Sugar, & Yeast

• 1 & 1/2 cups almond flour
• 1/2 cup hazelnut flour (can be substituted for just almond flour)
• 4 tablespoons coconut flour
• 1 tablespoon flax seed meal (optional)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup xylitol or alternative sweetener of choice
• Pinch of salt
• 1 & 1/2 teaspoons vanilla extract
• 6 eggs
• 1 & 1/4 cups pumpkin puree
• 1/4 cup oil or butter replacement, melted or softened to room temperature (I used Olivio Coconut Spread)

1. Preheat the oven to 375 degrees. Grease a 12-cup muffin tin liberally with oil or butter replacement, as these muffins will stick if not oiled well. If desired, line with cupcake liners and brush the inside of the liners with oil instead.
2. Mix the wet ingredients into the dry and combine well.
3. Distribute the batter evenly into the 12 cups and bake at 375 degrees for 25-30 minutes. If your oven runs hot, start with 25 minutes, while if it runs cooler start with 30 minutes. My oven tends to be a little on the cooler side, so I ended up cooking mine for about 35 minutes.
4. Serve hot, or cooled with Coconut Vanilla Ice Cream

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