Monthly Archives: July 2014

Almost Paleo muffins

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Almost Paleo Muffins

 

I’ve had to come clean about a fact I’ve been denying for at least two years: I don’t *really* eat paleo. I cheat, all the time, with gluten-free dairy-free pastries. However, junk food is still junk food – GF DF oreos, alas, are not food. So I decided to make something delicious, super fast (30 minutes start to finish) and far more nutritious than your typical blend of rice flour, potato flour and sugar. I made these with chocolate chips, blueberries and raspberries. The blueberry ones were rather bland. The raspberries were a stellar addition. But don’t get me STARTED on the chocolate chips. I haven’t had chocolate chip muffins like that since before I gave up dairy. AMAZING.

They’re not fully paleo because they contain sorghum flour. However, you could just as well use almond flour. I used trader joe’s semi-sweet chocolate chips (again this is a paleo cheat, as they contain sugar, but you could rectify this by using unsweetened carob chips or simply using the fruit option instead). This recipe is an adapted version of this one found at Running with Spoons.

Yield: 9 small muffins (I recommend doubling the recipe – these will go fast!)

Ingredients:

  • 1/2 cup almond butter or other nut butter
  • 1 medium / large ripe banana
  • 1 large egg
  • 1/4 cup maple syrup
  • 1/2 cup sorghum flour
  • 2 Tsbp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 cup filler (chocolate chips or berries) + more for sprinkling
  • 1 Tsbp coconut oil (or other oil) for greasing
  1. Preheat oven to 375F and prepare two muffin pans by spraying 9 cavities with coconut oil. Set aside.
  2. Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips or berries by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Sprinkle extra topping of choice on your muffins.
  4. Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.