These paleo blueberry pecan muffins are full of healthy fats, are protein packed, require minimal ingredients, and are fill with flavor. They come together in under an hour and make for a great, healthy muffin.
Life can be pretty dang wild.
I was expecting to have my life all in order. After all, I celebrated my 18th birthday this week with this vegan chocolate peanut butter cake! I leave for camp in a little less than two weeks, then I come back and leave for college at the end of August. Time is flying by, my friends. While I expected to have everything in order… things haven’t gone as planned.
PS- thank you for all the birthday wishes! My first few days of 18 have been pretty great 🙂
I recently went through all my scheduled posts and deleted a bunch of the ones I knew weren’t quality content. If I don’t like the photos or didn’t really LOVE the dish, then I know it’s a waste of time and energy to put it out there. I will admit that I’m very guilty of doing that (putting content I didn’t truly love out there just to get a post up), and I hate the feeling. I hate the feeling of having to lie to you guys and myself about a post just because I was scheduled to put something out that day.
Going forward, I really want the motto “quality > quantity” to apply. If I can’t get two posts out each week, screw it. I don’t want to share another energy ball recipe that’s practically the same as my last one just so I can put something out there. I don’t want to post recipes that are generic and bland; I want to be unique, creative, and authentic.
Part of that authenticity is staying true to the diet I truly follow. I eat primarily plant based, so I feel a need to keep that theme consistent on the blog. I’ve gotten stuck in a rut of only posting vegan recipes on here, and I feel ashamed/scared to post anything else. But, that’s not the diet I truly follow. I love eating plants, but I also eat eggs, dairy, and fish pretty reguarly. I cook with ghee; I make egg white oats. In fact, I’ve been using collagen a lot lately!
So, these paleo blueberry pecan muffins are my way of saying “hello, I’m unique”. Besides, do you see how fluffy these are?! These muffins are absolutely DELICIOUS, and are better then any paleo baked good I’ve ever tried. That’s not a lie, my friends. The last paleo treat I shared were these almond flour chocolate chip cookies (OH HELLO), so it’s time that changed.
These muffins are great because they’re protein packed, full of flavor from the almond butter, blueberries, and pecans, PLUS they contain only 1/4 cup maple syrup. However, they’re still incredibly sweet, so you wouldn’t even know! I feel like everyone needs some quality paleo blueberry muffins in their life, so these will do the trick for sure.
When you make these paleo blueberry muffins (don’t forget the pecans!), send me a photo on Instagram @tennishealthfitness.
- 2 large eggs
- ¾ cup almond butter
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ½ tsp sea salt
- 2 tsp baking powder
- 1 cup almond flour
- ½ tsp cinnamon
- ⅔ cup blueberries
- ⅓ cup crushed pecans
- Pre-heat your oven to 350 degrees.
- In a large mixing bowl, whisk your eggs and combine with the almond butter, maple syrup, and vanilla extract. Set aside.
- In another bowl, mix the cinnamon, almond flour, sea salt, and baking powder. Add in ½ the egg mixture and combine. Add in the remaining until a nice dough has formed.
- Fold in the blueberries and crushed pecans.
- Spray your muffin tray with cooking spray and add in ~3 tbsp of the batter into each tin. Smooth with your spoon and repeat until gone.
- Bake for 30-35 minutes, until the center has cooked. Remove and let cool for 15-20 minutes.
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