Wednesday, January 22, 2014

Paleo Blueberry Muffins

Alright folks, got another delightful Paleo recipe for you! Got it from the wonderful book, Paleo Indulgences, and it never fails to disappoint. I doubled the portions because the original recipe only makes 6 muffins, which is barely enough for 2 people, assuming each person has 3, and trust me you will want that many. These are a moist and wonderful snack or breakfast treat. Pair with your favorite hot tea and you are set. This is a healthy recipe, and therefore you can eat them without any guilt. No gluten, no dairy, nothing. So don't feel bad if you have no self control while consuming these pretty little things. Okay, you may now proceed to indulge.
xoxo








Paleo Blueberry Muffins

Makes 12 muffins
Dry Ingredients:
  • 2/3 cup coconut flour, sifted
  • 1/2 TSP sea salt
  • 1 TSP baking powder
  • 1/4 TSP cinnamon
Wet Ingredients:
  • 8 eggs
  • 1 TSP pure vanilla extract
  • 1/2 cup 100% pure maple syrup
  • 1/2 cup coconut milk (full fat, melted)
  • 1/2 cup coconut oil, melted
Add in 3/4-1 cup FRESH Wild blueberries. Fresh not frozen because the frozen will turn your batter purple and Wild because they are smaller blueberries.

Optional Crumb Topping (adds an extra crunch)
  • 4 TBSP Almond Meal ( I use Bobs red mill)
  • 1/2 cup crushed or chopped nuts (I used pecans)
  • 2 TBSP 100% pure maple syrup
  • 1 1/2 TBSP coconut oil, melted
  • Pinch of salt
Directions
  1. Preheat oven to 350 degrees F
  2. Put the dry ingredients ina bowl and whisk to comine
  3. Add wet ingredients except for the coconut oil, to the dry ingredients and mix well with a hand mixer or Kitchen Aid
  4. With mixer on low, slowly add in melted coconut oil and make sure all is blended well
  5. Carefully fold in the blueberries
  6. If desired, make the optional crumb topping by combining all ingredients together in a bowl and mixing
  7. Fill 12 paper lined muffin cups two thirds full with batter
  8. Sprinkle about a teaspoon of crumb topping on each muffin
  9. Bake 30 minutes or until a toothpick inserted comes out clean. The tops should be a golden brown.
  10. Cool for 5-10 minutes and serve with warm butter.



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