I don’t often bake since I’ve sworn off most gluten, but recently I purchased some peanut flour from Trader Joes and was itching to try it out in a recipe. Plus, who doesn’t love muffins?
I based my muffins off of this recipe, but made a few changes.
- 1 cup peanut flour
- 1/2 cup ground flax
- 1/2 cup almond meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fat free milk
- 1 large egg (lightly beaten)
- 3 TBSP butter, melted
- 2/3 cup sugar-free applesauce
- 2 TBSP stevia (or more if you like your muffins sweeter)
- 1 cup blueberries (though I could have used more)
- 1 TBSP vanilla
- 1 TBSP cinnamon
Preheat your oven to 400 degrees. Mix the dry ingredients in one bowl and the wet in another, then mix together. Add in the blueberries at the end and pour into a muffin cup pan coated with cooking spray. The recipe was for 12 small muffins, but I only had a pan with 6 larger cups.
The recipe said to cook the muffins for 20 minutes, but that was definitely not enough time because of the larger cups. Instead, I did 30 minutes, but they could have used even another ten minutes after that.
I drizzled a tiny bit of honey on the top of them, let them cool, and then dug in! All in all, it was a very tasty experiment. These are perfectly breakfast sized (about 300 calories a muffin), full of fiber and protein, and moist and delicious! Their only fault was being a little too moist in the middle, which is where the extra ten minutes of cook time would have come in handy. Also, I wouldn’t have minded more blueberries and maybe a crushed nut (like walnut or almond) to add a little crunch. Next time!
Edit: Photos are finally posted! I also repeated this recipe yesterday, adding some crushed walnuts and ditching the almond flour for more peanut flour (calorie-wise it’s the same, but the walnuts give a little crunch), +1/2 extra cup of blueberries. I cooked it for 40 minutes at 400 degrees and it came out PERFECTLY! So, if you try this recipe and you have a six-muffin pan, 40 minutes does the trick.