Well really it was my mum’s birthday and the entire family was coming to my house for dinner, including Grandma. So that meant her homemade chocolate chip cookies that are AMAZING but defiantly NOT paleo, a homemade birthday cake (also from Gma) and most likely a few other sweet treats.
Nothing that I, or my sister’s gluten free boyfriend could enjoy.
So it was a baking day but but necessity. I whipped up the Glorious & Gluttonous Paleo Gingerbread Cake, as I knew that was a winner. But I wanted something more.
So I turned to my best friend to get their advice – Google.
I felt like muffins, something easy to make, something that was not too sweet but would make me feel like I was able to eat dessert and then also take it for work the next morning as a snack.
I stumbled across many different gluten free, grain free and paleo recipes that fell into the muffin category. Many had chocolate as a listed ingredient. Still being new to this paleo eating and baking gig, I wasn’t sure I was quite ready to tackle the paleo chocolate, so bypassed all of these for a fruit option.
I landed on one recipe, quite simply as I had all of the ingredients, and also because the recipe allowed for flexibility and change based on a) what you pantry held and b) what your stomach wanted. You could basically put in any optional extras, flavorings, herbs, seeds or spices as long as they are on the approved paleo list. Here is what I used –
- 2-1/2 cups almond meal
- ¾ tsp baking soda (gluten free)
- ½ tsp fine sea salt
- 3 large eggs (organic, free range)
- 1 mashed very ripe banana (or just mash that puppy longer)
- 2 tablespoons agave nectar (or honey, or coconut nectar, or maple syrup)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup frozen mixed berries (can also use fresh and just one type if you would prefer)
If you know how to bake muffins, then you know what the next steps are. Very easy, mix wet, mix dry, get temperature right, put in pans cook and eat. But if you don’t – here is a little reminder.
- Preheat oven to about 180degree C.
- Line a 12-cup muffin tin with paper liners.
- In a large bowl whisk the almond flour, baking soda, salt and cinnamon
- In a small bowl, whisk the eggs, banana, oil, agave nectar, vinegar and vanilla extract.
- For both of the above I used my kitchen aid again. It takes the hassle out of stirring, ensues things are well combined, and well, I spent so much money on that baby she better work for it!
- Add the wet ingredients to the dry ingredients, stirring until blended.
- See note re kitchenaid
- Add your mixed berries.
- See note again re kitchenaid again
- Divide batter evenly among prepared cups.
- Bake in preheated oven for 20 minutes until your muffins are set and your poker comes out clean.
- Move the tin to a cooling rack and let muffins cool in the tin 30 minutes.
Now here is a note – don’t expect these babies to rise like your normal full of self-raising flour muffins. Also don’t expect them to look so perfect on the top like normal muffins. Personally I think I added too much fruit to the wet and hence my mountainous terrain on the top. I think if you used almond flour instead it might make a difference, or if you were just more careful on how you put the goods in the tin.
The banana not only tastes good, but it also helps to keep the muffins moist. If you wanted something less sugary you could try sweet potato or pumpkin puree. I have also listed a few other suggestions above, but really these mixed ‘berry’ muffins could be mixed with ‘anything’ muffins.