PALEO DINNER MUFFINS
I wanted to make something similar to cornbread muffins....a slightly sweet muffin that I could serve with some BBQ ribs. BBQ just isn't the same without some sort of roll or cornbread to go along with it!
I really wanted to call them "cornbread muffins"....but they don't contain corn....and are not quite as dry as a cornbread muffin. And I didn't want to get everyone all upset by using the four letter word (corn). So then I lost all creativity and decided they should be called dinner muffins. But feel free to eat them whenever you like!
This recipe is very easy to throw together, and you can add some herbs and spices if you want to make it a more savory muffin. You can drizzle a little melted raw honey over these, or just eat them plain. These are great served with BBQ, soup, chili, or even as a breakfast treat.
I really wanted to call them "cornbread muffins"....but they don't contain corn....and are not quite as dry as a cornbread muffin. And I didn't want to get everyone all upset by using the four letter word (corn). So then I lost all creativity and decided they should be called dinner muffins. But feel free to eat them whenever you like!
This recipe is very easy to throw together, and you can add some herbs and spices if you want to make it a more savory muffin. You can drizzle a little melted raw honey over these, or just eat them plain. These are great served with BBQ, soup, chili, or even as a breakfast treat.
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Paleo Dinner MuffinsPrep time: 5 mins Cook time: 25 mins Servings: 10 muffins
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Ingredients:
- 1/2 cup coconut flour
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 4 large eggs, room temperature
- 2 tsp. apple cider vinegar
- 2 1/2 Tbsp. unsweetened applesauce
- 2 1/2 Tbsp. raw honey, warmed
- 1/2 cup coconut oil or ghee, warmed
- Extra warmed raw honey (optional topping)
Equipment:
- Small mixing bowl
- Fork
- Measuring cups
- Measuring spoons
- Food processor or blender
- Muffin tin
- Muffin liners
Directions:
1. Preheat oven to 350 F. Stir the coconut flour, baking powder and sea salt together in a small mixing bowl with a fork until well combined and all clumps are broken apart. Set aside.
2. Blend the eggs, applesauce and vinegar in a food processor or blender for about 5 seconds. Keep the blender on and slowly add in the warmed honey and coconut oil and blend for another 5 seconds or until combined.
3. Add the dry ingredients and blend until well combined (about 10 seconds).
4. Pour into lined muffin tin, filling each one about 3/4 of the way full. I was able to make 10 muffins with the batter.
5. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to sit for 5-10 minutes before removing from muffin tin and serving.
- 1/2 cup coconut flour
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 4 large eggs, room temperature
- 2 tsp. apple cider vinegar
- 2 1/2 Tbsp. unsweetened applesauce
- 2 1/2 Tbsp. raw honey, warmed
- 1/2 cup coconut oil or ghee, warmed
- Extra warmed raw honey (optional topping)
Equipment:
- Small mixing bowl
- Fork
- Measuring cups
- Measuring spoons
- Food processor or blender
- Muffin tin
- Muffin liners
Directions:
1. Preheat oven to 350 F. Stir the coconut flour, baking powder and sea salt together in a small mixing bowl with a fork until well combined and all clumps are broken apart. Set aside.
2. Blend the eggs, applesauce and vinegar in a food processor or blender for about 5 seconds. Keep the blender on and slowly add in the warmed honey and coconut oil and blend for another 5 seconds or until combined.
3. Add the dry ingredients and blend until well combined (about 10 seconds).
4. Pour into lined muffin tin, filling each one about 3/4 of the way full. I was able to make 10 muffins with the batter.
5. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to sit for 5-10 minutes before removing from muffin tin and serving.
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