Randi's Paleo Blueberry Nut Muffins
Prep Time
15 minutes
Prep Notes
If possible, use muffin liners to line the cups of the muffin pan. This will make taking the muffins out a thousand times easier, not mention ease clean-up.
If you don't have muffin liners, generously grease each muffin cup as well as the top of the pan with coconut oil. To extricate the muffins once cool, you'll need to wedge the butter knife around the bottom of the muffin and gently pry each muffin out.
Cooking Time
25 minutes
Yields
8-10 muffins
Ingredients
2 cups nut flour (I use combinations of almond, walnut, pecan, pistachio, brazil nut, or whatever I have on hand)
3 organic pasture raised eggs
2 Tbl. coconut sugar
2 Tbl. coconut oil, melted
8-10 drops of liquid stevia (I like the Sweetleaf brand, vanilla creme flavor)
1 tsp. baking soda
1 Tbl. cinnamon
1 Tbl. pumpkin spice mix (optional)
1/4 tsp. sea salt or Himalayan pink salt
1 cup applesauce OR 3 mashed ripe bananas (one or the other, not both)
1 cup frozen wild blueberries
1 small bag frozen cherries (optional)
2-3 Tbl. coconut flour (option if batter is too runny when pouring)
Options: add any cut up fruit you want, (eg. bananas, diced apples), or Lily's stevia-sweetened chocolate chips.
Directions
Preheat oven to 350 degrees F.
Line a muffin tin with parchment muffin cups (this detail is important because it's really hard to get these muffins out without breaking them, and cleaning is way easier).
In a medium bowl mix together nut flour, eggs, coconut sugar, stevia, baking soda, salt, cinnamon (and pumpkin spice mix if using), apple sauce OR mashed bananas (not both). Stir until combined. Add frozen blueberries plus any other optional add-ins and stir. If your batter is very runny, you can 2-3 Tbl. of coconut flour. (note that a little coconut flour goes a long way in baking, and too much can dry things out quickly).
Scoop the batter into each muffin paper, filling each cup level with the top of the pan.
Bake at 350 degrees F for 25 minutes, turning the pan halfway through baking time. Muffins are ready when a toothpick inserted into the center comes out clean.
Let cool for 5 minutes, then transfer the muffins to a cooling rack.
Store any extras in the fridge or freezer.
Notes
Note: These muffins can be frozen and reheated at 350 degrees F for 15 minutes.
Muffins not frozen should be stored in fridge, not on the counter.