Mini Blueberry Muffins

Fat loss and muffins. Not a combination you would think could work, but I assure you it does. The battle of the bulge can be won, and you don’t even have to give up the foods you enjoy so long as you are sensible in your approach to them. For far too long I tried the elimination approach. I eliminated sweets, carbs, even entire meals yet it never worked. I was constantly yo-yo dieting, losing weight only to gain it back a short time later. I did this for years before I realized the solution was not eliminating foods, but understanding them, and then making them work as fuel for my body.

If you search Google for tips on how to lose fat, you will be bombarded with page after page of advice. Cut carbs. Avoid fat. High protein. High fat. Anything in moderation. You name it, you will probably find approaches for it. One of the most common recommendations you will find is to dump the sugar. This causes most people to cut out the obvious sources of sugar, like desserts, soda, lemonade, and sports drinks. What most people don’t account for is that sugar hides in the places you least expect it to, such as yogurt, cereal, salad dressings, and condiments. This means that even after giving up all your favorite sweets to cut out sugar, the likelihood you are still consuming far more than the recommended daily amount (no more than 6 tsp. for women and 9 tsp. for men) is high.

While I agree that sugar, whether processed or natural, should be avoided as much as possible, I do not agree with completely eliminating it altogether (hence these delicious muffins I present to you today). As long as you stay under the recommended guidelines for daily intake and your sources of sugar are natural ones, you can still be fit and healthy while consuming sugar. The problem our society faces today is extremism. We honestly lack self-discipline in many areas of our life, including food. What used to be treats a few decades ago have become the main component of our diets. With this constant consumption of sugar comes the constant production of the hormone insulin. As a result, excess blood sugar is packed into fat cells for storage, leading to the high incidence of obesity and type 2 diabetes we currently face.

Therefore, if you want to avoid the dangers of sugar without giving up your sweet treats, learn to make them yourself. Stop buying the pre-packaged stuff and prepare your own. This simple strategy allows you to regain control over what you put in your body and once you take control you will see results. Since we have become so reliant on processed foods, learning to bake all of your treats can be daunting. That is why I came up with these quick and easy blueberry muffins. One bowl. One pan. No fancy equipment required. It doesn’t matter if you’re a pro baker or a novice, these muffins will be done in no time at all without a sweat. Gluten-free, packed with a healthy balance of macronutrients, and sweetened naturally with honey, your body will feel fueled and sweet tooth satisfied despite their miniature size. Next time you plan your weekly meals, try incorporating this mini version of the classic sweet for a guilt-free snack!

Mini Blueberry Muffins

Ingredients

  • Cooking Spray
  • 1 cup Almond Flour/Meal
  • ¼ tsp. Baking Soda
  • 2 large Eggs
  • 2 tbsp. Raw Honey
  • ½ tsp. Pure Vanilla Extract
  • ½ tsp. Apple Cider Vinegar
  • ¾ tsp. Ground Cinnamon
  • Pinch of Sea Salt
  • ½ cup Frozen Wild Blueberries (do not thaw)

Directions

  1. Preheat oven to 350°. Mist a mini muffin tin with cooking spray or line with paper cups. Set aside.
  2. In a large mixing bowl, whisk almond flour/meal and baking soda. In a large measuring cup or small bowl, whisk together eggs, honey, vanilla, vinegar, cinnamon, and salt. Pour into flour mixture and mix until combined. Fold in blueberries.
  3. Fill prepared muffin tin with batter, placing about 1 tbsp. of batter in each muffin cup. Bake for 15 minutes or until lightly golden.

Nutrition

Per Serving (1 Muffin): 54 Calories; 2 g Protein; 3 g Total Fat; 0 g Sat. Fat; 1 g Fiber; 16 mg Sodium; 2 g Sugar; 3 g Carbs; 0 mg Cholesterol.

RECIPE ADAPTED FROM: E. MACDONALD & T. BACHUS
PHOTOGRAPHY & STAGING: PETER MENDOROS

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