I’m back with a recipe!
I had forgotten how much I love to post recipes.
I love the cooking part, the photo editing part, and the sharing part!
Of course I love the eating part most of all :)
On my quest to shed a few pounds and eat clean to have more energy, I’ve been on the lookout for things to make that will give me plenty of variety.
As much as I love scrambled eggs for breakfast, I also like a good “carby” treat from time to time too.
Enter these muffins!
I made a paleo mug muffin a few months ago and while I did enjoy it, overall it was a little too “eggy” and “almondy” to really feel like I was eating an actual carb treat.
Before you get too excited about these muffins, let me warn you that they are not sweet.
It kind of cracks me up to see people posting “paleo” recipes that call for sweeteners. Honey, maple syrup and agave nectar are all sugars. Yes they may be less processed and more “natural” but they are still sugar.
I’m trying to keep sugar (other than what I’m getting from fresh fruit) to a minimum.
My reason for this is simple.
Lack of self-control.
The more sugar I eat, the more sugar I want to eat.
Like, one sweet muffin for breakfast could totally throw me into a downward spiral that includes handfuls of chocolate chips and M&M’s.
I recently finished reading Lysa TerKeurst’s book Made To Crave , and man alive did it change the way I think about food!
I’m not going to get into all of it, but I’d highly recommend this book to anyone and everyone who struggles with food in any way (eating too much of it, not eating enough, eating it for comfort, eating it period).
So anyway, it made me realize that there are some foods I should really just stay away from and one of those is sugar. I haven’t sworn it off and I haven’t gone cold turkey, but I’m trying to avoid it as often as I can.
So I repeat, these muffins are not sweet.
I’m ok with that, but I wanted to make sure they didn’t let you down if you were going for sweetness :)
You could always experiment with adding mashed banana or sweeteners to the batter. I may give blueberry banana muffins a whirl next time.
You could also top these with butter and honey to sweeten them up. I won’t even tell the Paleo Police :)
One more disclaimer before I get into the recipe…
These are made in the microwave.
::hangs hippy head in shame::
Way back in 2008 I posted about the less than desirable aspects of microwave cooking and for the most part we totally avoid using our microwave. In fact, it permanently resides in the basement and is only used for leftovers if we’re in a hurry or too lazy to use the stove or oven.
But all of the mug muffin recipes I’ve browsed through online call for microwave baking so that’s what I did this morning. I’m thinking about making up a bigger batch of these and determining the correct time and temperature to bake them in the oven.
When I do I’ll update the recipe, but for now I’m posting it with the microwave instructions.
- ¼ cup almond flour (sometimes called almond meal)
- 1 tablespoon flax seed meal
- 1 egg
- ½ tsp pure vanilla extract
- 1 tsp baking powder
- dash of ground nutmeg
- 2 tsp coconut oil (melted)
- 1 handful of fresh blueberries
- Mix all ingredients in a small bowl.
- Divide batter into 3 paper muffin liners
- Place each filled muffin liner into a small ramekin or Pyrex pudding bowl (to preserve shape while "baking")
- Microwave for 2 minutes on high or until they feel firm when you press on the top.