Here is a great blueberry muffin that you can actually feel good about having it for breakfast. It’s not a dessert. It’s not loaded with nutrient-dead flour. It’s not the size of your head, either. But it’s good…really good, and super simple, too.
The main ingredient in the recipe is almond meal. In fact, the recipe has no flour in it at all. It’s gluten free and fairy low on sugar. I ran the recipe through my nutrition software, and this is what I came up with in terms of calorie, protein, carb and fat breakdown:
Muffin…by the numbers
172 calories per muffin
(14 grams protein)
(13 grams carbohydrate)
(7 grams fat)
This is great. If you’re cutting back on starchy carbs, or trying to get more protein in the morning, this recipe is an ace. For perspective, 14 grams of protein is equivalent to the protein you’d get in two eggs. There is enough healthy fat in this recipe that will keep hunger away long enough.
That said, I doubt this would fill me up for breakfast, so I might add a tablespoon of almond nut butter with a little cinnamon to the top, or have a sliced apple on the side. It all will depend what I’m going to do later (workout/no workout). As a snack, this is spot on.
This recipe I posted below only makes four muffins. I experiment a lot with recipes in my house. Let’s just say not all of them are a success. I’d rather err on the side of conservative than make too much. But all in all, this recipe took me about 30 minutes to make, including bake time.
I adapted this recipe from Elana’s Pantry, a great gluten free blog I sometimes get ideas from. If you’re ever in a pinch and need to make something healthy, whether you eat gluten free or not, check it out. You won’t be disappointed.
1 Cup Almond Meal
1/4 Cup Blueberries
1 Tbsp Honey
1/4 Tsp Baking Soda
1/4 Tsp Apple Cider Vinegar
See steps below.
If you have any easy, but healthy recipes – share them in comments. Readers would love to see them.
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