I can't stop baking muffins.
Today's recipe was also from Hip Hostess (thank you for aiding my muffin-baking-binge!). It's called Gluten-Free Blueberry Almond Muffins, but it tastes like Light Blue Almond Cake on a Cloud.
Here are the ingredients!
1 cup almond flour
1 cup brown rice flour or 1 cup gluten-free flour blend (we used King Arthur All-Purpose Gluten-Free flour)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup pitted dates, which you then puree in a food processor with 1/2 to 3/4 cup warm water
3/4 cup plain yogurt (we used full-fat greek yogurt)
1/2 cup olive oil (you can use canola oil instead, but olive oil has more nutrients such antioxidants and omega 3 fatty acids, and we promise your muffins will NOT taste like olives if you use it)
2 eggs
1/2 tsp. almond extract (the recommended 1 tsp. produced exceedingly almond-y muffins)
1 1/2 cup frozen wild blueberries (keep frozen until ready to add)
Enough turbinado / raw cane sugar and slivered or sliced almonds to sprinkle over the top of each muffin
1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. You may want to spray the liners with PAM or a more natural coconut spray oil (Here's what I used) so that the muffins don't stick.
2. Whisk together almond flour through salt in a large bowl.
3. In a small food processor, prepare the date puree using 1/2-3/4 cup of warm tap water.
4. In a separate bowl, whisk together date puree through almond extract.
5. Combine mixtures by adding wet mixture into dry mixture. Then, fold in blueberries.
5. Divide batter between muffin tins. Top with a sprinkling of sugar and slivered almonds.
6. Bake for 18-22 minutes, until a toothpick inserted into center of muffin comes out clean.
Makes 12 muffins
Click here to view the original recipe from Hip Hostess
What were we snacking on? Slivered almonds and green tea!
Tune of the moment: Wide Eyes by the Local Natives
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