My little man is almost 14 months old and he’s officially moved into the toddler class at school. It feels like yesterday when I saw his beautiful face for the first time. I remember people telling me that they grow up fast; man, they sure do! With his new class, breakfast isn’t at school anymore. They are only fed a morning snack, lunch and an afternoon snack. So now I’m trying to think of quick and easy make ahead breakfasts that will keep our mornings from becoming too hectic.
Our little man loves blueberries, so I wanted to treat him every once in a while with blueberry muffins! And since my husband and I are still going strong with eating Paleo, we have a good deal of almond flour on hand. So I figured why not make my little man’s muffins gluten free as well, that way our whole family can enjoy them.
Serving Size: 12
Cook Time: 25 minutes
2 cups almond flour
½ tsp baking soda
1/8 tsp fine sea salt
2 large pastured raised organic eggs
2 egg whites, pastured raised and organic
¼ cup raw honey
2 tbps extra virgin olive oil
1 tsp pure vanilla extract
1 tsp lemon zest
2 tbps lemon juice
1 cup organic blueberries
Pre-heat oven to 350 and line muffin pan with baking cups.
In a medium bowl, whisk together almond flour, baking soda and salt; set aside. With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until well combined. Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
Using an ice cream scoop, drop the mixture evenly into lined muffin pan. Bake for 25 minutes then let cool on cooling rack.