Okay, how many of you have a bag or two of paleo, gluten-free, or any combination of almond flour, coconut flour and/or tapioca starch or cornstarch in your pantry? Yes, that’s what I thought. We all have some sort of healthier version of all-purpose flour lying around. So, today is the day you brush off the dust and put it to good use, and make some darn good tasty muffins.
Paleo Muffins are different than regular cake-like muffins because the flour is a bit better for you and if you use coconut sugar, it’s darker and less sweet than granulated sugar. The trick to good gluten-free or paleo muffin is probably the eggs because they lighten up the batter, and keep it moist and tender, a texture we all enjoy. However, if you’re looking for a big sugar-high, you will not find it in these muffins, they really taste like a healthy way to start your day, even my grandson loves them.
Maybe it’s time to utilize some of that frozen fruit you’ve been storing? Here is the place. No need to defrost the fruit beforehand, just stir it in gently and bake. I used frozen raspberries and some unsweetened coconut to give these muffins a tropical taste, and a pop of gorgeous color. You can use any kind of fresh or frozen berries, pineapple or mangoes that you may have on hand, all of them go nicely with coconut. If by chance no coconut, skip it altogether and just go with berries, they’ll still be as delicious.
2 1/4 cups paleo, gluten-free flour or 1/1 2 cups almond flour, 1/2 cup coconut flour, 1/4 cup tapioca or cornstarch starch
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup coconut, nut or oat milk
1 tablespoon lemon juice
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 cups frozen or fresh raspberries
1/2 cup unsweetened coconut
(Makes 1 Dozen)
- Preheat oven to 350 degrees. Spray muffin pan with oil or line with muffin cups.
- In a small bowl, whisk together flour, baking soda and salt, set aside.
- In a stand mixer or large bowl, mix eggs, milk, lemon juice, coconut sugar and vanilla, about 2 minutes.
- Add dry ingredients to wet, and stir on low until combined, about 1 minute.
- Remove bowl and stir in raspberries and coconut by hand. Scoop into pan and bake for 20-23 minutes until lightly puffed and golden brown.
- Remove and let cool for 15 minutes before removing from pan. Serve warm or room temperature. Enjoy!