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:


































Paleo Morning Glory Muffins


This is from another Paleo cookbook I have (Paleo Comfort Foods, by Julie & Charles Mayfield).  This one wasn’t quite sweet enough for me.  I omitted the honey, but I would maybe add it in if I made them again.  If they had a little honey, I would give these a solid A-. These will be perfect for breakfast with coffee.  Nothing like a muffin straight out of the oven though.  Ahhh..... :)

Morning Glory Muffins
(from Paleo Comfort Foods Cookbook)
Ingredients:
2.5 C Almond Flour
1 TBSP Cinnamon
2 tsp Baking Soda
1/2 tsp salt
2 C carrots, grated
1 Large Apple, Peeled, Cored and Grated
1 C Shredded Coconut
1 C Raisins
3 Large Eggs
2 TBSP honey (optional. Though I would add it)
1/2 C Coconut or Avocado Oil
1 tsp vanilla extract

Directions:

  • 1)Preheat oven to 350 and grease a standard-sized muffin pan

 

  • 2)Combine almond flour, cinnamon, baking soda, and salt in a large bowl.  Add carrot, apple, coconut and raisins and combine well

3)In a separate bowl, whisk eggs, honey, oil and vanilla extract together

  • 4)Pour this mixture over your dry ingredients and mix well.  This batter will be very thick.

 

  • 5)Spoon out into muffin pan and place on middle or upper tack of your oven for 40-50 minutes for large muffins, 20-30 minutes for smaller muffins.

6)When a toothpick inserted in the top of a muffin comes out clean, they are done.

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  • 7)Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling