almond flour banana blueberry muffins

June 25, 2012

There was a small victory in my backyard last night.

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You know how there are things in life that you can get by without doing for a while and it’s like you never stopped? Like riding a bike — I’m pretty sure I only hop on my bike once or twice a summer (that’s horrible), but every time I do, it’s like I’ve been riding my bike every day of my life. Or driving — while it might seem weird to drive after you’ve been on vacation for a week. You get home, you hop in the car, and it all comes back to you instantaneously.

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Many things in life though, you have to practice to be good at it. Running, for example. I had to run for almost three years before I considered myself a “runner”.  Ooooorrr using my DSLR. I’ve been lazy for the last few months when it comes to making recipes and taking pictures, and boy did it show last night when I was trying to maneuver my way around in manual mode. It’s just that Instagram is 1000x more fun to use and the different filters make you look like you’re an awesome photographer even when you’re not.It’s the best. But I did it, and I need to start practicing again. I’m going to put it on my to do list for the summer.

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I was nervous about making these muffins — mainly because I’ve never cooked with just almond flour before. I prayed to God they would not turn out like hard rocks, but somehow they magically cooked into the most moist (ew, I know) muffins I have ever tasted in my life. Don’t be afraid that they’re darker in color — I swear they are not burnt. I am pretty sure almond flour just cooks darker. Another piece of good news is that these babies freeze well. I ate two right out of the oven, and then to save myself, I froze the rest of the batch and have been defrosting them one at a time for the past few weeks. (side note: yes, it has taken me weeks to share this recipe with you — I’m sorry).

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