Hello everyone. One of our team members, Heidi Lockyer, has a tasty recipe for muffins, when its time to let go, just a little.
Paleo Muffins:
Ingredients
2 ½ cups of almond flour/meal
¾ tablespoon baking soda
½ tablespoon sea salt
3 large eggs
1/3 cup unsweetened apple sauce (can be substituted with butter nut squash puree or pumpkin puree)
2 tablespoons honey or agave nectar
2 tablespoons coconut oil (melted)
1 teaspoon vinegar (white or cider)
1 teaspoon vanilla or almond extract
1 teaspoon cinnamon (optional)
1 cup fresh fruit (blueberries work best)
Instructions:
- Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tine with paper or foil liners.
- In a large bowl, whish the almond flour, baking soda and salt (add cinnamon if using).
- In a separate bowl, whisk the eggs, apple sauce, honey, coconut oil and vinegar. (Add extract if using)
- Add the wet ingredients to the dry ingredients, stirring until blended. Fold in fruit.
- Divide batter evenly among prepared cups.
- Bake for 14-18 minutes until set at the centers and golden brown at the edges.
1 muffin = 229 cal, 17.6 grams of Fat.
Nut and Berry granola bites:
1/2 cup coconut oil
3/4 cup honey/agave
1/4 cup butter
4 cups rolled oats
3/4 cup chopped nuts (walnuts, or almonds, cashews – any kind.)
3/4 cup dried berries (cranberries, blueberries, goji…any kind dried)
1/2 cup pumpkin seeds
1/4 cup shredded coconut
Instructions:
In a small saucepan over medium-low heat, cook honey butter and coconut oil until slowly bubbling, stirring often.
Allow to bubble for a few minutes, stirring. Turn off heat but leave on the burner for a few minutes longer.
In another bowl mix oats, nuts, seeds, berries, and coconut in a large bowl.
Pour syrup mixture over oat mixture and stir until combined.
Press into a 9×13 pan. Refrigerate for 1 hour, slice into bars. Store in fridge.
Enjoy!