Paleo "Whatever" Muffins

<--- Almond Meal

















<-- Coconut Flour

Here are two muffin recipes that can use any type of add-ins (fruit, zucchini, carob chips, etc), and while both are awesome, I personally have not been able to stop eating the almond meal ones!! They are to die for (and yes, I may or may not have over-indulged at this point....)

Muffins were my downfall before paleo, and apparently they remain that way even during paleo, but luckily I can now indulge semi-guiltlessly knowing they are not those greasy processed Betty Crocker ones. :) Enjoy!

Almond Meal Blueberry Muffins

2.5 cups of almond meal, almond flour, or hazelnut flour
3 large eggs
1/4 cup of honey
1/2 tsp. of baking powder
1/2 tsp. of sea salt
1 Tbs. of vanilla extract

1 cup blueberries

Preheat oven to 300 degrees.

Prepare muffin tins with liners or lightly grease with oil or butter. Mix all ingredients until smooth.

Fold in the blueberries.

Bake for 30-40 minutes.

Optional add-ins:

For zucchini-spice muffins:
add:

1/2 tsp. ginger
1/2 tsp. allspice
1 tsp. cinnamon

1 cup shredded zucchini instead of blueberries

Substitute fresh pitted cherries, or any other desired fruit for the blueberries so that it amounts to 1 cup of fruit.

Add 1 cup of chopped, bittersweet chocolate or unsweetened chocolate chips for a chocolate chip muffin!

Coconut Flour Blueberry Muffins

Makes 6 muffins

Ingredients:

3 eggs
2 tablespoons butter, grass-fed
2 tablespoons coconut milk
3 tablespoons honey (raw honey if possible)
8 ounces organic fresh or frozen blueberries
1/4 teaspoon sea salt
1/4 teaspoon vanilla
1/4 cup coconut flour
1/4 teaspoon baking powder

1. Blend together eggs, butter, coconut milk, honey, salt, and vanilla.
2. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Drain blueberries and dry with paper towels. Add to batter with a spoon.
4. Pour batter into muffin cups. Bake at 400 degrees F (205 C) for 15 minutes.