For as long as I can remember, I have loved me a muffin. I even love BRAN muffins, OK? I was that kid. But ever since I realized that muffins are just cupcakes masquerading as acceptable breakfast nutrition, I haven't touched one (because if I'm gonna eat something with the same calories as a cupcake, it better have frosting on it and not bran flakes).
Recently, though, I was craving muffins- something that would be simple, moreish and kind on my gut (and something I would be able to share with Opie, of course). And yes, I thought about doing apple cinnamon, pumpkin, or all the flavours we've told ourselves our dogs need to stick to, and then I thought NAH, I'm gonna make what I'm craving and see what happens- and lemon blueberry babies were born that Opie, my husband and I all loved. You have to make them (but you don't have to share them- muhaha). Here they be!
- 2 cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda (aluminum free)
- ¼ tsp sea salt
- 4 (pastured if possible) eggs
- ⅓ cup raw local honey
- ¼ cup melted coconut oil or ghee
- ⅓ cup of mylk or kefir/quality yogurt
- ¼ cup lemon juice
- 1 tsp pure vanilla extract
- 2 tbsps lemon zest
- 1 cup fresh or frozen blueberries (or whatever other berries you have in your fridge/freezer)
Pre heat your oven to 350. Grease muffin tins or pop in parchment paper muffin liners.
Mix all dry ingredients together in a large bowl. Mix wet ingredients, thoroughly, in a medium sized bowl. Ensure your melted coconut oil has cooled before incorporating it (you don't want it to cook the eggs).
Add the wet ingredients to the dry ingredients and mix well. Pour your batter into the muffin tins and bake for 25 minutes.
Let muffins cool, remove and EAT!!!
**NB: this is not meant to be a daily snack or any type of meal substitute, but rather an occasional treat that you can feel comfortable sharing as it is contains nutrient dense, anti-inflammatory foods that are healthful and delicious for you and your pup in moderation.