Home Dieting 5 Incredible Paleo Muffins to Try (Easy recipes!)

5 Incredible Paleo Muffins to Try (Easy recipes!)

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These addictive and soul-satisfying paleo muffins are straightforward to make, nutrient-dense and are good for a transportable paleo-friendly breakfast or healthy snack. Created for all baking seasons, you’re positive to discover a muffin recipe that may quickly turn into one among your new go-to’s and household favorites.

These are the best paleo muffin recipes. So easy to make and SO YUMMY.

1. Paleo Lemon Blueberry Muffins with a Crumble Top

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 12

Paleo Blueberry Muffins

Ingredients

1 cup almond flour
½ tsp baking soda
½ tsp baking powder
pinch of salt
3 eggs
1/3 cup honey
1 cup natural almond butter
1/3 cup coconut oil, melted
1 lemon, zested
1 cup recent blueberries

For the crumb topping:
1/4 cup almond flour
2 tbsp unsweetened finely shredded coconut
1 tbsp honey
1 tbsp coconut oil, softened
1 tbsp almonds, chopped

Directions

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Set apart.

2. Wash the blueberries and gently pat dry with kitchen towel. Set aside.

3. In a bowl mix the almond flour, baking soda and pinch of salt. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey till pale and fluffy, about 3-5 minutes. Add the almond butter, coconut oil and lemon zest and beat till nicely mixed. Add within the almond flour combination and beat until clean. Gently fold within the blueberries. Scoop the batter into the ready muffin cups.

5. To make the crumb topping, combine the almond flour, unsweetened shredded coconut and chopped almond in a bowl. Add in the honey and coconut oil and blend with a fork till giant crumbs type. Sprinkle the crumb topping evenly over batter in each cup.

6. Bake in preheated oven for 15-20 minutes or till a toothpick inserted into the center comes out clean. Remove from the oven and permit to cool utterly before serving.

2. Pear Paleo Muffins

Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 12

Pear Paleo Muffins

Ingredients

2 cups almond flour
½ tsp baking soda
1 tsp ground cinnamon
2 eggs
4 tbsp almond milk
1/3 cup melted grass fed ghee or coconut oil
½ cup honey
7 ouncesjust-ripe pears, cubed

Directions

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Set aside.

2. In a bowl mix the almond flour, baking soda and ground cinnamon. Set apart.

3. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey until pale and fluffy, about 3-5 minutes. Add the melted ghee and almond milk and beat till nicely mixed. Add in the almond flour combination and beat till clean. Gently fold within the pear cubes. Scoop the batter into the ready muffin cups.

4. Bake in preheated oven for 25-30 minutes or till a toothpick inserted into the middle comes out clean. Remove from the oven and permit to cool utterly before serving.

3. Morning Glory Muffins

Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 12

Morning Glory Muffins

Ingredients

1 1/3 cups almond flour
2 tbsp coconut flour
2/3 cup unsweetened shredded coconut or flaked coconut
2 tsp floor cinnamon
1 tsp baking powder
½ tsp baking soda
pinch of salt
2 eggs
2 tbsp honey
1 tsp pure vanilla extract
1/4 cup mashed banana
2/3 cup grated carrot
2/3 cup grated apple
1/3 cup chopped pecans plus additional for topping

Directions

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Set apart.

2. In a bowl combine the almond flour, coconut flour, shredded coconut, baking soda, baking powder, cinnamon and salt. Set apart.

3. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey until pale and fluffy, about 3-5 minutes. Add the mashed banana, vanilla extract, grated carrot and grated apple and beat until nicely combined. Add in the almond flour combination and beat till clean. Fold in the chopped pecans. Scoop the batter into the ready muffin cups. Sprinkle with additional chopped pecans.

4. Bake in preheated oven for 30-35 minutes or till a toothpick inserted into the middle comes out clean. Remove from the oven and permit to cool utterly earlier than serving.

4. Paleo Pumpkin Chocolate Chip Muffins

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 12

Pumpkin Chocolate Chip Paleo Muffins

Ingredients

1/3 cup almond flour
½ teaspoon baking soda
pinch of salt
2 eggs
½ cup coconut sugar
¼ cup maple syrup
1 cup pure almond butter
½ cup selfmade or canned natural pumpkin puree
1 tsp pure vanilla extract
½ cup dark chocolate chips, plus more for topping

Directions

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Set apart.

2. In a bowl mix the almond flour, baking soda and pinch of salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs, coconut sugar and maple syrup till pale and fluffy, about 3-5 minutes. Add the almond butter and pumpkin puree and beat till properly mixed. Add within the almond flour combination and beat until clean. Gently fold within the chocolate chips. Scoop the batter into the ready muffin cups. Sprinkle with additional chocolate chips.

4. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clear. Remove from the oven and permit to cool utterly before serving.

5. Paleo Sweet Potato Muffins

Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 12

Paleo Sweet Potato Muffins

Ingredients

1 cup almond flour
½ tsp baking soda
½ tsp baking powder
1 tsp floor cinnamon
½ tsp ground nutmeg
pinch of salt
2 giant eggs
1/3 cup honey
1 medium apple
1 medium candy potato, peeled and cubed
4 tbsp almond butter
3 tbsp chopped walnuts

Directions

1. In a saucepan place the sweet potatoes and canopy with water. Bring to a boil over high warmth then scale back the warmth to medium, and simmer until the candy potatoes are tender, about 20-25 minutes. Remove from heat and drain nicely. Return the sweet potatoes to the saucepan and mash with a potato masher until clean. Set aside ½ cup and reserve the remaining for an additional use.

2. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Set aside.

3. In a bowl combine the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. Grate the apple and squeeze it nicely. Set apart.

4. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey until pale and fluffy, about 3-5 minutes. Add the almond butter, grated apple and ½ cup of sweet potato puree and beat till properly combined. Add in the almond flour mixture and beat till clean. Scoop the batter into the prepared muffin cups. Sprinkle with chopped walnuts.

5. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the middle comes out clear. Remove from the oven and allow to cool utterly earlier than serving.

(You may like: Paleo Banana Muffins)




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