Realfoodology's Breakfast Muffins

Rating: A

I love following @realfoodology on instagram. She's so positive and passionate about healthy living and healthy food. I had some overripe bananas, so I thought it might be a nice time to try her recipe. These were so great with my Nutso 7-seed butter and my Jem Raw Organics nutbutters. I would definitely recommend these muffins and Courtney's Blog (Much fancier and more professional than mine). :)


Paleo Chocolate Raspberry Mini Muffins

 

 

 


 

 


So I got this Paleo cookbook entitled “Make It Paleo” by Bill Staley and Haykey Mason and finally decided to try to make something in it(first made this in August, but forgot to take pics).  Of course, I went for sweets first.  Overall, I really like these muffins.  I’m not sure if it’s that my coconut flour was old or if it’s just these muffins, but I much prefer the taste of the muffins while actually eating them than the aftertaste.  I would give these an A when they’re fresh out of the oven and an A-/B+ at all other times :)
 

Here is the recipe from “Make it Paleo”:
Chocolate Rasberry Mini Muffins

Ingredients:
1/2 C Coconut Flour
6 Eggs
1/2 C Palm Shortening (I used Vegetable Shortening)
1/2 C Pure Maple Syrup
1/2 TBSP Vanilla Extract
1/2 Tsp Salt
1/4 Tsp Baking Soda
1 C Frozen Raspberries
1/2 C Mini Semisweet Chocolate Chips

Process:

  • Preheat oven to bake at 350
  • In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with a hand mixer
  • 4. Place muffin paper into the muffin tray (I just lined them with coconut oil and it worked out fine)
  • 5. Fill each cup 3/4 full with batter
  • 6. Bake at 350 for 30-35 minutes (I did 32 minutes)

See Pics Below: