Blueberry Muffins, Low Carb, Gluten Free, Cashew MealRandall Smitham February 14, 2020 91 Comments
Hi welcome to another episode of HomeMade
Healthy. Today we’re going to make blueberry muffins.
I stumbled across this recipe as an adaptation of my almond
flour biscuit recipe. So if you’ve seen that, then you’re gonna
see this just has a couple more ingredients and I use a different flower, But you
could use almond flour. So to get started, we are going to put 2 cups of cashew meal. If you have a Trader Joe’s close, you’re very
lucky. Otherwise you can make your own cashew meal in the food processor with raw cashews.
So you put 2 cups in. We’re gonna also do 1 teaspoon up baking powder a quarter teaspoon of Cal stevia. I use this because a
little bit goes a long way. You could substitute a third of a cup of honey if you prefer. A quarter teaspoon of Himalayan salt. And… a teaspoon of cinnamon. We love them around
here. So you’re just gonna mix at around. And then next your gonna add in 3
tablespoons of melted butter. You’re just gonna mix that in to your cashew flour. It doesn’t have to be all
the way mixed. Next we’re gonna add in a teaspoon
of vanilla. Kind of just get that all incorporated. Okay, next we’re gonna add in five eggs and
I’ve already whipped them. So we can make it fast and easy. Just gonna
add those in. you just wanna mix this until combined. This recipe is going to make twelve
muffins. And they’re gonna look just like the
blueberry muffins you’re used to seeing at the bakery. But these have no wheat and their lower carb. You could also use a whisk to you this. But
even though I have all those kitchen gadgets, I’m kind of a minimalist. I wanna
dirty the least amount of dishes. Because I don’t have the dish fairy to wash them for me. Okay, that’s mixed. Now you’re gonna take a
cup of frozen blueberries. You can use fresh as well. You don’t want to over mix this. You just
kinda want to get ’em incorporated. Look how easy! (sing songy) Your family’s gonna love these. If you
share them. Just want to get the rest of the butter. Because butter’s magic. That’s Kerrygold butter. It’s grass fed.
Okay so I preheated the oven to 350. Sometimes I forget to say that. But I
have preheated the oven. I’m gonna take a tablespoon and I’m gonna fill these about three
quarters of the way. Make sure you get a little bit of blueberries and each of
them. And I spray these with coconut oil
cooking spray but you can line with butter or coconut oil or
whatever you have on hand. Whatever your preference is. And… I’m gonna spoon them in.
They don’t have to look pretty. These were such a hit. I got my daughter, my 11 year old daughter,
asked me to make me again! So here we’ll have them. And the nice thing
is they come so come out so beautiful. They look amazing. Coming out of the oven they get a nice
dark brown on them. Cook them for 30 minutes and check on
them. If they’re not done in the middle, then just go ahead
and keep them in a little bit longer. Whoops. Nobody said I was
clean in the kitchen for sure. Looking pretty good to me. I’m gonna go
ahead and put these in the oven. And I will show you how amazing they look
when they come out. Yum!
Don’t these look delicious? I’m gonna have to pull one out so you can see
how good they look. Look at this beautiful.
Amazing. Smells wonderful in here.
I hope you enjoy your blueberry muffins as much as my family does. Thank you for watching
HomeMade Healthy. Have a great day.