I’m going to toot my own horn here. These gluten-free, paleo if you squint (they have dairy…so not legit Paleo) blueberry muffins were good. Like I-ate-five-of-them-standing-up-at-the-counter-and-now-I-understand-the-meaning-of-life-good. They were so moist and delectable that I seriously felt guilty after eating them. “No need for that guilt,” I reassured myself. “These bad boys are protein-packed.”
I hope you enjoy these almond flour/Greek yogurt-base muffins as much as I did. I hid the last few in the back of the refrigerator so no one in my family will discover them. Hehehe. Don’t tell!
1 1/2 cup almond flour
1/2 cup plain and unsweetened Greek yogurt
1/3 cup apple sauce
7 dates, pitted
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
3/4 cup blueberries (I used dried, but fresh or frozen would work, also)
Preheat oven to 350 degrees. Line your muffin pan. I like to use these reusable liners. If you are using reusable liners, go ahead and give them a spray of coconut oil or a little melted butter.
Place the dates, Greek yogurt, apple sauce, vanilla, and eggs in the food processor with the “S” blade. Process until the dates are finely ground. Add the dry ingredients: almond flour, baking soda and salt. Pulse until well-mixed. Now fold in your blueberries.
Fill the muffin tins about 3/4 full.
Bake at 350 degrees for 18-22 minutes.