I’ve felt my best when eating Paleo, although following it strictly is very tough for me. I found a great muffin recipe and made it this morning after tweaking it to my liking. It’s great for the Gluten Free crowd too, or anyone looking to just be healthier at breakfast time.
My #1 criteria when baking anything Paleo or Gluten Free is that it has to be moist. Often times, recipes look great but end up tasting like cardboard. This recipe definitely passed my moist requirement.
The recipe follows. The only adjustment I might try next time is adding in some lemon zest, maybe a few tablespoons. I think it would give it a new dimension.
(Paleo) Blueberry Muffins
Makes 12 regular size or 18 smaller muffins.
Preheat oven to 350.
In one bowl mix 1 c. coconut flour, 1/2 tsp. kosher salt, and 1/2 tsp. baking powder. Make sure the bowl is big enough as you will add your wet ingredients to it.
In the second bowl, mix 1/2 cup melted coconut oil, 6 eggs, 1/3 c. of honey, and 2-3 tsp. vanilla (I love vanilla).
Mix wet ingredients into dry bowl and thoroughly combine either by hand or with a hand mixer.
Next, mix in 1 cup fresh blueberries. If fresh can’t be found, frozen will suffice.
Bake at 350 for about 22-23 minutes. Insert a fork to be sure it comes out clean.
Cool and enjoy!