PALEO STRAWBERRY STREUSEL MUFFIN
PALEO STRAWBERRY STREUSEL MUFFIN
This recipe comes from the amazing book "Real Life Paleo" by Stacy Toth and Mathew McCarry of Paleo Parents. This book is much more than a cookbook. It is a comprehensive guide to help you transition to a Paleo lifestyle, a three-step plan for sticking with Paleo, and a cookbook with over 175 easy, delicious, everyday Paleo recipe. It's hard to find a book that offers all of that, but Real Life Paleo delivers.
I am so excited to be able to share this recipe for Paleo Strawberry Streusel Muffins from the book. Here is a little bit about the recipe from Real Life Paleo:
These muffins were inspired by our desire to make something that could compare to the giant nuffins found in coffee shops. So many people reach for a muffin thinking it's a healthier choice, not realizing that the muffin is more dense and full of sugar than even a doughnut. These muffins, on the other hand, are sweetened with fruit and contain protein and calcium from the almond flour - something you'd never find in those other treats. Of course, they are still sweet and should be enjoyed in moderation.
I am so excited to be able to share this recipe for Paleo Strawberry Streusel Muffins from the book. Here is a little bit about the recipe from Real Life Paleo:
These muffins were inspired by our desire to make something that could compare to the giant nuffins found in coffee shops. So many people reach for a muffin thinking it's a healthier choice, not realizing that the muffin is more dense and full of sugar than even a doughnut. These muffins, on the other hand, are sweetened with fruit and contain protein and calcium from the almond flour - something you'd never find in those other treats. Of course, they are still sweet and should be enjoyed in moderation.
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Paleo Strawberry Streusel Muffin |
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Ingredients:
FOR THE TOPPING
- 1/3 cup raw macadamia nuts
- 1/3 cup raw walnuts
- 1 Tablespoon unrefined granulated palm, date or maple sugar
- 1 Tablespoon palm shortening or unsalted butter
- 1 Tablespoon blanched almond flour
FOR THE MUFFINS
- 1 cup soft Medjool dates, pitted
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1 Tablespoon pure vanilla extract
- 2 cups blanched almond flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup fresh or thawed frozen strawberries, chopped, with juices
Special Equipment:
- Food processor
Directions:
1. Preheat the oven to 350F. Line 12 cups of a muffin pan with paper liners.
2. In a food processor, pulse the topping ingredients until a crumbly mixture forms. Remove from the food processor and set aside. Rinse out the food processor.
3. Place the dates in the food processor and pulse until a thick paste forms
4. Add the coconut oil, eggs, and vanilla and pulse to combine
5. Add the flour, baking soda, and salt and process just until a thick batter forms, scraping the sides with a spatula
6. Fold in the strawberries with juices, which will loosen the batter a bit.
7. Spoon 1/4 cup of the batter into each lined muffin cup and evenly sprinkle on the topping.
8. Bake for 25 minutes, until the edges begin to brown. Let cool in the pan for 10 minutes before removing with a butter knife. Store leftovers in an airtight container in the refrigerator for up to a week.
Note: We recommend storing most baked treats in an airtight container at room temperature for no more than a few days, but recommend refrigerating them if they contain fresh fruit, like these muffins.
Check out Real Life Paleo for 175 amazing paleo-friendly recipes, a 3 phased approach for overhauling your diet, a how-to section, and whole section dedicated to your long-term success.
FOR THE TOPPING
- 1/3 cup raw macadamia nuts
- 1/3 cup raw walnuts
- 1 Tablespoon unrefined granulated palm, date or maple sugar
- 1 Tablespoon palm shortening or unsalted butter
- 1 Tablespoon blanched almond flour
FOR THE MUFFINS
- 1 cup soft Medjool dates, pitted
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1 Tablespoon pure vanilla extract
- 2 cups blanched almond flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup fresh or thawed frozen strawberries, chopped, with juices
Special Equipment:
- Food processor
Directions:
1. Preheat the oven to 350F. Line 12 cups of a muffin pan with paper liners.
2. In a food processor, pulse the topping ingredients until a crumbly mixture forms. Remove from the food processor and set aside. Rinse out the food processor.
3. Place the dates in the food processor and pulse until a thick paste forms
4. Add the coconut oil, eggs, and vanilla and pulse to combine
5. Add the flour, baking soda, and salt and process just until a thick batter forms, scraping the sides with a spatula
6. Fold in the strawberries with juices, which will loosen the batter a bit.
7. Spoon 1/4 cup of the batter into each lined muffin cup and evenly sprinkle on the topping.
8. Bake for 25 minutes, until the edges begin to brown. Let cool in the pan for 10 minutes before removing with a butter knife. Store leftovers in an airtight container in the refrigerator for up to a week.
Note: We recommend storing most baked treats in an airtight container at room temperature for no more than a few days, but recommend refrigerating them if they contain fresh fruit, like these muffins.
Check out Real Life Paleo for 175 amazing paleo-friendly recipes, a 3 phased approach for overhauling your diet, a how-to section, and whole section dedicated to your long-term success.
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