Grain Free Jumbo Blueberry Muffins

My cashew flour arrived a few days ago and I was really excited to try it. Since cashews are slightly sweet and neutral in flavor I thought it would be perfect for the blueberry muffins I wanted to make.

Nut flours do burn at higher temperatures so it was a bit risky cooking these at a high temperature for 8 minutes, but the trade off was I got a gluten free/ grain free muffin that looked more muffin-y. These were the most like what you would expect taste and texture wise from a traditional muffin. They were super moist and bursting with fresh juicy blueberries.

If you have followed me for a while you know my muffin recipes are not super sweet cupcakes without frosting. They are lightly sweet breakfast treats that won't leave you with a sugar high. As an added nutritional bonus these babies are packed with protein from the cashew flour, a great way to start the day.

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Makes 6 Jumbo Muffins

Ingredients:

2 1/4 C Cashew Flour or other nut flour

2 tsp Baking Powder

3 Eggs

1/4 C Oil

1/4 C Honey

1/4 C Milk, I used almond

1 tsp Vanilla

1 1/2 C Blueberries, fresh or frozen

Preheat oven to 425 and grease a jumbo muffin tin. In a large bowl mix together eggs, oil, and honey. Once combined add in vanilla. Next mix in cashew flour and baking powder, then add in milk. Finally add in blueberries. Spoon batter into muffin tin.

Bake muffins at 425 for 8 minutes to get the muffins to crown a bit then turn down the temperature to 325 and bake an additional 16 minutes. Cool for 10 minutes before removing from pan.

*If you want to make these into traditional sized muffins I would bake these at 325 for 18-20 minutes.

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