A grain-free muffin that does not taste grain-free. I’ve been experimenting with grain-free bread and muffin recipes for a while now, and this one is definitely a winner. This recipe can be thrown together in a breeze and the texture of the final product is fabulous. No one will know these are grain-free, gluten-free, refined sugar-free and optionally dairy-free.
Easy Paleo Muffin Recipe
Yields: 12 muffins
Ingredients
- 1/2 cup coconut flour
- 5 organic eggs
- 2 ripe bananas
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup organic/grassfed butter (if you prefer not to use butter, just use 1/2 cup coconut oil TOTAL)
- 1/4 cup unrefined, extra virgin coconut oil
- 1 tsp real vanilla extract or 1/4 vanilla bean
- 1-2 cups wild blueberries OR 1 cup chocolate chips (I like to do 6 blueberry, 6 chocolate chip. In this case I use about 1-1.5 cups of frozen wild blueberries, thawed, and 1/2-3/4 cup dairy-free dark chocolate chips)
- 1/2 cup chopped walnuts, pecans or any other preferred nut Optional
Instructions
- Preheat oven to 350F.
- Add ALL ingredients EXCEPT the blueberries/chocolate chips/nuts into a blender. Pulse for 30sec-1 minute, until all ingredients are completely mixed.
- Pour batter into a bowl. Add blueberries/chocolate chips/chopped nuts and lightly stir in.
- Scoop batter evenly into 12 muffin cups in your muffin tray, about 3/4 full. (I recommend these parchment cups--your muffins will never stick to these cups and they are free of any icky dyes).
- Bake for 30-35minutes, until golden brown on top and firm when lightly pressed.
- Cool on a cooling rack, or just eat them all then and there... they're that good.
- Enjoy!
