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Grain-Free Blueberry Muffin Tops

This recipe uses the All Purpose Grain-Free Flour Mix
 

Preheat oven 350°, oil cookie sheet or you may line the cookie sheet with oiled parchment paper or a muffin top baking pan.  Recipe makes 12 large or 15 average sized muffin tops. 

 

. 4 cups flour mix (see above)

. Zest from one organic lemon

. 1 cup fresh or frozen organic blueberries

. 1/2 teaspoon sea salt

Mix above ingredients together in a large bowl and set aside. 

 

. 1-1/2 cups unsweetened organic apple sauce

. 4 pasture raised eggs

. 1/4 cup almond oil

. 1/3 cup real maple syrup

. 1 teaspoon alcohol-free real vanilla

. 1 teaspoon dry or liquid stevia

. 1 lemon seeded and juiced (zest first, then juice)

Combine all liquid ingredients in a bowl and whisk until frothy. 

 

Incorporate the mixed liquid ingredients into the bowl with the mixed dry ingredients. Using a spoon gently stir until evenly moist, while being careful to keep the blueberries intact. The batter will be thick and dense. Using two large spoons scoop approximately 1/2 cup (for 15) with one spoon and scrape onto cookie sheet with the other. If making 12, scoop a more generous 1/2 cup. The muffin tops will not change shape. Whatever the shape raw is how they will look when baked (only golden brown and fragrant).

 

Bake in your preheated oven for 18 minutes or until toothpick comes out dry. Tops should be lightly brown, don’t overbake.