5 Delicious Muffin Recipes

Paleo Cran-Orange Muffins

Mix: 2 eggs, 1/2 tbsp vanilla extract, 2 tbsp raw honey, 1/2 cup orange juice (squeeze 1 large orange), 1/2 tbsp orange zest, 2 tbsp coconut oil
Add in: 2 1/3 cups almond meal/flour, 1/3 cup coconut flour, 1/2 tsp baking soda, 1 cup chopped cranberries, 1/2 cup chopped nuts (macadamia, pecans, walnuts, etc)
Bake at 350F for 25 mins

Paleo Zucchini Bread/Muffin

Combine dry ingredients: 1.5 cups almond flour, 2 tsp cinnamon, ¾ tsp baking soda, ½ tsp sea salt, ½ tsp nutmeg
Mix/Beat: 3 eggs, 1 ripe banana, ¼ cup raw honey until frothy/combined
Pat 1 cup shredded zucchini with paper towel to remove excess moisture and then add to wet mixture. Beat until combined.
With mixer on low slowly add dry ingredients to wet ingredients
Lightly grease a bread pan with coconut oil (or use muffin tray) and bake at 350F for ~40 mins until toothpick inserted in center comes out clean (~30-35mins for muffins)

Chocolate-Beet Protein Muffins (4-5g of protein per muffin)

– 1 cup pureed (peeled then boiled first for about 30 mins or until you can pierce them) beets (approx. 2 beets)
– 1/2 cup nut butter such as cashew or almond
– 1/2 tsp baking powder
– 1/2-1 tsp vanilla extract
– 2 eggs, whisked
– 1/2 cup cocao powder
– 1/3 cup walnuts, chopped
– 1/8 cup pure maple syrup
– 1/3 cup vegan chocolate chips (such as camino brand)
– optional to add 10-20g of protein powder such as 2 tbsp of Organika Collagen powder
– Combine all ingredients (adding the walnuts and chocolate chips last) and pour batter into a muffin tin lined with 12 baking cups.
– Bake a 350 F for about 15-20 minutes. Insert a toothpick to test -if it comes out clean, they’re done. Store in fridge, or freeze to enjoy later.

Zucchini Carrot Spiced Muffins

– 1/2 cup ripe banana
– 4 organic medjool dates, pitted
– 2 tsp vanilla extract
– 5 eggs
– 1/2 cup coconut flour
– 1 1/2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1/8 tsp ground cloves
– 1/4 tsp baking soda
– 1/4 cup coconut oil, melted
– 1/2 cup carrot, shredded
– 1/2 cup zucchini, shredded
– Preheat oven to 350 degrees.  Line a 12-cup pan with paper liners of grease with coconut oil.
– In a microwave safe bowl place 4 dates and 1 tablespoon water and microwave on high for 30 seconds.  Remove from microwave and mash with a fork.  Add an additional 1 tablespoon water and microwave for another 30 seconds and mash.
– Add date mixture along with banana, vanilla extract, and eggs in a bowl of a food processor.  Process until smooth.
– In a small bowl whisk together dry ingredients (coconut flour, cinnamon, ginger, nutmeg, cloves, salt and baking soda).  Add dry ingredients into bowl of food processor with the wet ingredients and process until well combine.  Stopping to scrape down the sides of the bowl.
– Remove blade in food processor and stir in shredded carrots and zucchini to the mixture as well as the melted coconut oil.  Stir until everything is incorporated.
– Using a ice cream scoop evenly distribute the batter into the prepared muffin cups.  Sprinkle tops with additional zucchini and carrots and cinnamon.  Bake for 30 to 35 minutes until golden.

Banana Nut Chocolate Chip Muffins

– 2 ripe bananas
– 1 1/2 cups almond flour
– 1 tsp baking soda
– 1 tsp cinnamon
– 1 tsp vanilla
– pinch of salt
– 2 eggs, whisked
– 1/4 cup coconut oil, melted
– 1/3 cup pecans or walnuts, chopped
– 1 or 2 tbsp raw honey, depending on how ripe your bananas are and how sweet you like your muffins
– 1/2 cup dark mini chocolate chips
– In small bowl, smash bananas. Next add eggs, vanilla, coconut oil and honey to bananas and stir until combined
– In a larger bowl, combine all dry ingredients. Pour wet ingredients into dry mixture bowl. Stir into a batter.
– Next add chocolate chips and chopped nuts and stir well (save a couple of tablespoons of the nuts to top the muffins)
– Pour batter into a muffin tin lined with baking cups. Fill each cup about 3/4 full. Sprinkle remaining nuts on top of muffins and place in oven.
– Bake a 350 F for about 22-25 minutes. Insert a toothpick to test doneness. If it comes out clean, they’re done. Store in fridge, or freeze to enjoy later.

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