Pam & Raman's Blueberry Muffins
Prep:
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Cook:
24 mini or 12 large muffins
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Ingredients
2½-3 cups almond flour
3 eggs
½ cup honey
1 tsp baking soda
½ tsp cinnamon powder
3 TBSP ghee, softened
6 ounces fresh whole blueberries
¼-⅓ cup water, if needed
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275-330 grams almond flour
3 eggs
170 grams honey
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) cinnamon powder
3 TBSP (45 ml; 42 grams) ghee, softened
110 grams fresh whole blueberries
60-80 ml water, if needed
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat the oven to 325°F (165°C or gas mark 3).
- Except for the blueberries, blend all above ingredients in a food processor.
- Once the processed batter is ready, gently fold in the blueberries and mix in.
- Grease muffin pans with a bit of ghee, or use paper liners.
- Scoop the batter into the muffin pans.
- Bake in the oven for 20 minutes, or until a knife comes out clean.
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Nutritional Info
Storage
Notes
Pam enjoys recommending this easy-to-make muffin recipe to the families who come to visit her practice and are just starting to implement the SCD.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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