Muffins, Round 2!

Amazing. Delicious. Perfect. I have been trying to make something special a few mornings a week, and this was AMAZING! We used the raisins, and loved them!!! This recipe is from The Healthy Cooking Coach.

Paleo Pumpkin Muffins

Ingredients:

1½ cup – almond flour (I used almond meal)
1/3 cup arrowroot
1 teaspoon – non aluminum baking powder
1 teaspoon – baking soda
1½ teaspoon pumpkin pie spice or apple pie spice
1/8 teaspoon – salt
1/2 cup raisins, optional
3 large – whole eggs
3/4 cup – canned pumpkin
1/4 to 1/3 cup maple syrup or honey

1. Liberally grease 8 muffin tins with ghee, palm shortening, or virgin coconut oil. If you have empty muffin tins you will need to fill them half way up the sides with water to prevent warping during baking. Be careful when removing the pan from the oven to avoid getting burned by the hot water!

2. Combine the almond flour, arrowroot, baking powder, baking soda, spice, sea salt, and optional raisins in a medium bowl. Whisk the eggs in another bowl or the workbowl of a food processor fitted with a metal blade or in a blender. Add the pumpkin or squash and maple syrup or honey. Mix to combine. Add the dry ingredients and mix until thoroughly combined.

3. Pour mix into the 8 tins.

4. Bake at 350 degrees for about 25 minutes on the middle rack in the oven until muffins pull away from the sides of the pan and a toothpick inserted into the center comes out clean.

5. Allow muffins to cool in the pan for 10 to 15 minutes, then run a knife around the sides and invert over a cooling rack. When cool, cover and store at room temperature for up to 3 days or refrigerate for longer storage.

Mmmmm Mmmm Muffins!

Everyone needs a break from the normal. For us, that break came in the form of MUFFINS! These little muffins were so delicious, and the kids went crazy for them! They did not taste like they were missing the flour or sugar, they were perfect just the way they were!


Paleo Apple Muffins

2 1/4 cups almond meal

4 omega 3 enriched eggs

1 organic apple, diced

1 very ripe banana

1/4 cup coconut oil

1 heaping tbsp cinnamon

a handful of seedless raisins (optional)

Preheat oven to 350.

Mash the banana in the bottom of a large mixing bowl.
Add all other ingredients and mix by hand.

Fill foil baking cups (or grease a muffin pan, and then fill) 3/4ths full.

Top with raisins, if desired.

Bake for 15-17 minutes.

This recipe stemmed from a recipe from Everyday Paleo, but I modified it slightly and these turned out pretty darn awesome. I use aluminum foil baking cups, instead of trying to use more oil and my pan- I just think it is easier, and these popped right out of the foil cups. These were so delicious Carter and Harrison each gobbled down two!