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Blueberry Muffins & Cashew Cream Cheese

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On  a whim, I added my cashew cream cheese to a blueberry muffin. Once I turned my family onto the idea, all I heard was, “Mmmm!”.  My blueberry muffins are super easy to make and the cream cheese is even easier. I make a fresh batch of cashew cream cheese every week and store it in a glass container in the fridge. Below, you will find my blueberry muffin recipe. See my Cashew Cream Cheese under “Sauces, Dips & Dressings”.

Grain-Free Blueberry Muffins

Blueberry Muffins & Cashew Cream Cheese

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Recipe type: Breakfast or Snack
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 cups blanched almond flour
  • 3 large eggs
  • ⅓ cup coconut oil
  • ½ cup honey
  • ½ tsp sea salt
  • 1 tsp baking soda
  • ¾ cup organic frozen blueberries
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, combine all ingredients except blueberries.
  3. Fold in blueberries.
  4. Fill muffin tin with paper liners.
  5. Fill each cup to ¾ full.
  6. Bake 18-22 minutes, when muffin gently springs back to the touch.
  7. NOTE: Muffins are nearly finished baking when you begin to smell them.

Breakfast Bars

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This recipe comes from Elana’s Pantry. Her breakfast bars are full of protein, and great for breakfast as well as a snack.

breakfast bars

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Breakfast Bars
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Recipe type: Breakfast or Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, Refined Sugar-Free
Ingredients
  • 1 ¼ cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup coconut oil
  • ¼ cup raw honey
  • 1 teaspoon Frontier vanilla (in base of glycerin),
  • (OR) ½ tsp vanilla powder
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup blanched slivered almonds
  • ¼ cup organic raisins
Instructions
  1. In a small bowl, combine almond flour, salt, and baking soda.
  2. In large bowl, combine grapeseed oil, honey, and vanilla.
  3. Stir dry ingredients into wet.
  4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
  5. Grease an 8 x 8 inch baking dish with grapeseed oil.
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
  7. Bake at 350° for 20 minutes
  8. Cool bars in pan for 2 hours, then serve.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
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Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag