Paleo Muffins

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These muffins were delicious, moist and free of sugar, wheat and dairy!  I got the main recipe from powerhungry.com/2013/05/paleo-almond-flour-muffins-master-recipe and just adapted it to suit!  Below is the recipe I used:

I USED:

  • 2 1/2 cups almond flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 1/3 cup mashed banana (you can also use unsweetened pureed apple/pear)
  • 3 tbs freshly squeezed juice from oranges (can also use 2 tbs orange and 1 tbs lemon)
  • 2 tbs melted coconut oil or light, mild olive oil
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/4 cup chopped dates
  • 1/4 cup grated carrot
  • 1 handful of chopped pecans

Preheat oven to 180 degrees celcius.  Brush muffin tins with olive oil (I used mini muffin tins).  In a large bowl, whisk the dry ingredients (almond flour, baking soda, salt and spices).  In a small bowl, whisk the wet ingredients (eggs, banana, orange juice, olive oil, vanilla exract and lemon zest).  Add the wet to the dry and mix until blended.  Finally add the dates, carrot and pecans and stir to combine.  Divide the batter evenly among the cups.  They will rise a little so don’t overfill.  Bake 14-18 minutes until set at centre and golden brown at the edges.  Move to a cooling rack and cool in tin for 30 minutes and remove.

These are great little snacks for lunches, my kids love them and they freeze really well so a big batch goes a long way!

Enjoy!

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