Yumberry Lemon Muffins (Paleo, Almond Flour)

Yumberry Lemon Muffins (Paleo, Almond Flour)

Yumberry Lemon Muffins (Paleo, Almond Flour)

I found this recipe on the Delicious Meets Healthy website. I had some frozen berries that I wanted to use for baking, so I Google searched for paleo almond meal berry muffins. This recipe had the kinds of ingredients I prefer to use, and happened to have on hand. 

I did change a few things:

  • I used closer to a tablespoon of vanilla, because more vanilla means better everything, always.
  • I used tapioca instead of coconut flour, because I personally dislike coconut flour very much.
  • I only had one lemon on hand, and no zester. So I juiced one lemon and added 2 drops of Doterra lemon oil.
  • I added about 1/4 teaspoon of sea salt, because sea salt is the shit.
  • I stovetop toasted a mix of rolled oats, chopped pecans, coconut oil, maple syrup, vanilla, sea salt, and a tad of cinnamon for a homemade granola topping. I added this pre toasted (but not quite finished) granola about ten minutes into the muffin baking. This was a really wise addition. (toot toot toot toot toot)
  • I used my emersion blender to mix the wet stuff. That's why my muffins are such a stunning vision in purple.

Here's the original recipe again: Blueberry Lemon Muffins - Delicious Meets Healthy

Do I recommend my changes?

Hmmmm, yes and no. To be perfectly candid, I baked my muffins five extra minutes (to make up for the 2 min I had them out to add granola topping), but my muffins are a tad bit too moist inside. Maybe I should have used more almond flour to make up for not using coconut flour. I'm not sure what exactly went wrong. I'm okay with my mistake though because they still taste amazing! I'll try to remedy the excess moisture on my next attempt, and let you know how it goes.

I'm being fully honest here because I believe being willing to make mistakes in the kitchen is how you end up with recipes you'll really love. It's okay to mess up... just try to make small desirable adjustments to recipes that seem to "have it together." Have fun! Learn and grow by getting a little nuts in the kitchen! See what I did with that pun? ;)


Thanks for reading, make tasty choices. :)

Did you try this recipe? Add anything? Change anything? Tell me about it. :)


*Special note: Hey! So I've been hesitating big time on posting more recipes. To be a blogger, the experts say not to link to other blogs because you want the reader to stay on your site. That doesn't sit well with me because without inspiration from other blogs, I wouldn't have recipes to offer you. 
I almost always change recipes in some way, therefore making it my own creation. I don't believe that makes me an expert in the kitchen. That said, I'll be posting more recipes with links to food blogs - because I want to share the foods I love without feeling the pressure to recreate and perfect every recipe before sharing. I want you to have the information you need to make tasty and healthy food choices. :) 


Best Almond Meal Chocolate Chip Cookies I've Ever Met! Df/Gf

"You are not a crumb in a cookie.

You are the entire cookie, in a crumb."

~Natalie Pfund

Sometimes you just need to eat a whole batch of cookies. Tell me I'm wrong, and I'll tell you... Nah, you're smarter than that.

Make the magic happen by gathering these ingredients:

  • 2 Cups almond flour
  • 1 Tablespoon flax-meal (optional)
  • 1/4 Teaspoon sea salt (plus maybe another pinch)
  • 1/2 Teaspoon baking soda
  • 1/4 Cup organic maple syrup (bring to room temperature, & maybe add a tiny bit more for good measure)
  • 2 Tablespoons organic, unrefined coconut oil (warmed to liquid form)
  • 1 Large egg
  • A little less than 1 tablespoon vanilla
  • 1/2 cup chocolate chips


  • Preheat your oven to 350°F, and lovingly massage about 1 teaspoon of coconut oil all over your cookie sheet.
  • Combine the dry stuff.
  • Combine the wet stuff. It's important that the wet ingredients are all close to room temperature, as low temperatures will harden the coconut oil and delay your project.
  • Combine the dry and the wet stuff until you feel you've really done the trick.
  • Add the chocolate chips... Eat a few of them now, it's part of the recipe so you have to.

Things are about to get exciting!!

  • Scoop up generous Tablespoonfuls of dough until you run out. Should be around 12 drops to the tray.
  • With care, shape each drop into a ball, then flatten it with your palms into a pretty cookie shape. You have to make the shape as they will not flatten in the oven. You may need to flatten a little more once you place the cookie on the sheet.
  • Introduce the tray to the middle rack of your oven, and shut the door quickly. Set a timer for 11 minutes, and go find something else to do. Reading my mindfulness blog is a Stupendous idea! ;) If you like cookies more done, you'll need another minute or three. Keep a watchful eye those last few though.
  • When the timer chirps, you'll find gorgeous treats that are healthier than most people's gummy multivitamin. (practicing non-judgement).
  • Promptly relocate the cookies to a safe place to cool and set.

The last step is the most important.

Eat one, two, or all of them with full awareness of how wonderful they are. Live in the moment. Taste what you've been wanting to taste. Eat with love for your food, love for where it came from, and love for the person it's now nourishing. Be in the moment. You are worthy of this delicious, nourishing treat.

Thanks for baking! Make tasty choices! :)