You probably thought you had to turn your back on the good stuff like muffins when you switched to paleo. Sure, the benefits to your health and waistline are worth it, but still. I bet you have a few regrets, don’t you? Don’t worry. with a bit of creative thinking, you can still enjoy a muffin or two without breaking your diet. Here are a few mouth-watering Paleo muffin recipes you should definitely try.
Milk and flour, two basic ingredients in most muffins, are out in Paleo muffin recipes. Don’t let that put you off. There are other ways to create a light fluffy texture that tastes as good as it looks.
This is a bit of a classic and for good reason. Bananas and chocolate just go together so well. The other advantage of bananas is that they do a great job of combining all the ingredients and keeping them together while they cook.
1/4 cup carob powder + 1/4 cup coconut oil (Melt, mix and leave to harden in the fridge)
1/4 cup ground flax seed + 1/4 cup water (or 2 eggs)
3 small ripe bananas cut or mash into small pieces
1/2 cup almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup natural honey
3 tbsp coconut flour
Mix all the ingredients together. Add a little natural vanilla although I find it unnecessary with the strong flavor of the bananas. Cook for 20 minutes in individual muffin molds at about 350°. Keep an eye on things because these can burn if you leave them in for too long.
No list of muffins would be complete without this classic recipe. The blueberries will colour the dough a rich blue/purple and they taste fantastic hot or cold (although it is hard to resist eating one as soon as you take them out of the oven!)
2 1/2 cups almond flour
1 Tablespoon coconut flour
1/4 teaspoon salt
1/4 cup coconut milk (remember, this isn’t milk!)
1 cup fresh or frozen blueberries
2-3 Tablespoons cinnamon
1/2 teaspoon baking soda
1 Tablespoon vanilla
1/4 cup coconut oil
1/4 cup natural honey
As always, mix everything together and put in a pre-heated oven at 350° for a little over 20 minutes. There are two important points here. First, take the muffins out of the oven a minute or two BEFORE you think they are done. If you wait until they look perfect, they will continue to cook out of the oven and be too dry. If they are still a little gooey when you stick a knife in them, that is ideal.
Second, don’t forget to sprinkle cinnamon over the top as soon as you take them out. It brings out the taste of the fruit and really makes these just perfect.
Who said muffins have to be sweet? Some of my absolute favourites are savoury and this one is delicious. It goes particularly well when served with a hearty vegetable soup.
1/2 onion roughly chopped
1 bell pepper, finely chopped
1/2 cup spinach (fresh or frozen)
1 large tomato
8oz beef or pork sausage
basil or oregano (I prefer basil)
1/4 coconut milk
salt and pepper to taste
These are more like mini omelettes than muffins, I suppose, but making them in muffin cases is the easiest way to do it and you can keep them in the fridge and either re-heat or just eat them cold.
Start by heating the sliced sausage in a pan. As it browns, add the chopped vegetables, the herbs, and the salt and pepper. Cook on high heat for 3-5 minutes.
Mix with the whisked eggs and the coconut milk and immediately put in the oven at about 350° for 15-20 minutes.
There you have it, Paleo muffin recipes. These are just three ideas, but really anything is possible. Use your imagination and try different combinations. It will amaze you at how easy and addictive this is once you get started.