Paleo Blueberry Cardamom Muffins

Today you are in for a double treat — a delicious paleo recipe and an image-heavy post featuring Clemenade and Darla Bear in some of their Autumn threads.  Sweet and Sweet, right?  It’s like two portions of dessert without any of the bad-for-you stuff!

This double-post all came about a few days ago when the three of us girl bears drove out to meet my parents at an orchard for a picnic.  I was swooning over the baby bears’ outfits, so I brought my camera along.  Little did I know that my mom would be bringing an insanely delicious, seasonal, and homemade lunch for us!

Click HERE to pin this image:

The menu included but was not limited to: Paleo Spiced Butternut Squash Soup (not pictured), these delectable Blueberry Cardamom Muffins, and multiple flavors of homebrewed kombucha (which she made based on my tutorial… thanks for reading my blog, Mom!! xoxo)

It was a yummy, swell Autumn day, and the only right thing to do would be to share it all with you!  So, I’ll cut the chit chat and give you…

PALEO BLUEBERRY CARDAMOM MUFFINS:

INGREDIENTS

• 2 cups Almond Flour (where to buy)
• 1/2 tsp Real Salt (where to buy)
• 1/2 tsp aluminum-free Baking Soda (where to buy)
• 1/2 tsp Organic Cardamom (where to buy)
• 1/2 tsp Organic Cinnamon (where to buy)
• 2 Pastured Eggs
• 1/4 cup melted Pasture-raised Ghee (where to buy)
• 1/3 cup Raw Honey (where to buy)
• 1.5 tsp Vanilla Extract (where to buy)
• 1 1/4 cup Organic Blueberries
• Pumpkin seeds (where to buy) & fresh blueberries to top
• I personally recommend these awesome silicone baking cups for an eco-friendly and non-toxic way to bake them

Tip: All dry ingredients can also be purchased at discounted prices through Thrive Market!!

METHOD

Preheat oven to 350 F and line muffin tin with silicone (or other) baking cups.

Whisk together dry ingredients in a large bowl, breaking up any clumps of flour.

In a medium sized bowl, whisk together wet ingredients, then gently and thoroughly combine wet ingredients with the dry.  Fold in blueberries.

Divide batter between 12 baking cups.  Sprinkle with pumpkin seeds and additional blueberries on top.  Bake 25-30 minutes, or until tops are a deep golden brown.

This recipe is originally from Thrive Market and has been adapted slightly.  Thrive is one of my favorite ways to order pantry health-foods as their prices are all 30-50% off of retail!  Be sure to check them out!

I decided to move the girls’ sustainable fashion feature over to its own post, HERE.  If you would like to see the hip sunsuits and knee socks they were wearing while eating these muffins, be sure to check it out!!