Back for another quick post leading up to a fun post tomorrow with some wonderful Paleo bloggers.  Stacy from Paleo Parents, The Urban Poser, and I will be partnering together for a Paleo New Year’s Menu.  One of us will provide a appetizer, one a main course, and the other a dessert.  A big thanks to Stacy for coming up with this wonderful idea to partner together on this post.  Are you excited?  Just wait, it will be pretty fabulous! 

These buns play a big role in my post tomorrow so I wanted to give you a sneak peek.  I’ll be back tomorrow with more. 

Enjoy!

Paleo Herb Buns

1 1/2 cups almond flour

2 tablespoons coconut flour

2 tablespoons fresh rosemary, chopped

1/4 teaspoon salt

1 1/2 teaspoon baking soda

5 eggs

1/4 cup bacon grease (or coconut oil, melted)

1 tablespoon apple cider vinegar

1/2 tablespoon honey

Instructions:

Preheat oven to 350 degrees.  Grease a whoopie pie panwith coconut oil.  If you don’t have a whoopie pie pan, line a baking sheet with parchment paper.

In a small bowl whisk together almond flour, coconut flour, rosemary, salt, and baking soda.  Set aside.

In the bowl of a food processor add eggs, honey, and apple cider vinegar.  Process until eggs are blended.  Add dry ingredients to the wet mixture and process until well incorporated.  Remove blade of food processor and add bacon grease or coconut oil and stir until well blended.

If using the whoopie pie pan drop batter into rounds to fill.  If using a baking sheet, use a ice cream scoop and drop scoops onto baking sheet.  Bake for 15 to 20 minutes until golden.

Makes about 10 to 12 buns

Recipe adapted from Elana’s Pantry

 

I have another paleo pumpkin muffin for you but I have to say I think this one is way better than my first attempt so I had to share.  I’m still learning the do’s and don’ts of baking with coconut flour but the more I bake with it the more I love it.  Coconut flour is packed with protein and fiber too which makes these little muffins perfect to grab on those mornings where life gets the best of you (meaning no time to eat breakfast).  I know, I know these should be considered a “treat” in the Paleo world of things but as a busy mom trying to get two girls ready and out the door (and myself) this “treat” is going to have to do as my breakfast from time to time.  Now let’s talk pumpkin, I know it’s the end of pumpkin season but you can’t go wrong with pumpkin and it’s one of my favorite ingredients to use.  I can never have enough pumpkin packed in my pantry.  I love it!  I even use it in smoothies for the girls!  Anyho these muffins are a favorite and topped with a paleo streusel….you can’t go wrong.  So here it is folks and do yourself a favor and gives these muffins a try.  And if I haven’t won you over yet, your kitchen and house will smell delicious while these bake.

I’ll be back later this week sharing a Christmas Paleo Cookie that you can hand out to friends and family and they won’t even know (or care) that they are Paleo. I’m really excited to share these cookies with you.   

Paleo Pumpkin Streusel Muffins 

½ cup pumpkin puree

½ cup coconut oil, melted

3 tablespoons coconut milk

6 eggs

6 medjool dates, pitted and mashed with 1 tablespoon water and 1 tablespoon maple syrup)

1 tablespoon vanilla extract

½ teaspoon salt

¼ teaspoon baking soda

1 tablespoon pumpkin pie spice

½ cup coconut flour

Streusel

½ cup pecans, chopped

¼ cup almond meal/flour

1 teaspoon ground cinnamon

1 tablespoon coconut oil, melted

Instructions:

Preheat oven to 350 degrees.  Line muffin tin with paper liners or grease with coconut oil.

In a small bowl, add pitted medjool dates and 1 tablespoon water.  Heat in microwave for 30 seconds on high.  Mash the dates with fork and add 1 tablespoon maple syrup and mash again. 

In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and pumpkin spice.  Process until well combine and the date mixture is pureed.  Add coconut flour and process again until combine. 

 To make streusel, combine all ingredients and stir to combine.

 Fill each paper cup ¾ full of batter and top with streusel.  Bake muffins for 30 to 35 minutes.

Serve with apple butter and enjoy!  Makes 12 muffins

Recipe adapted from Primal Palate

Back as promised with one of my new favorite Paleo muffin recipes.  But a warning….these are addicting!  I have found myself eagerly waiting the banana’s to ripen just so I can make another batch of these muffins.  Like I said they are addicting!  And they even get better the next day….if that’s even possible.  If you want to hold off on eating the whole batch right out of the oven, they freeze nicely.  That way you can enjoy them another day.

I’m going to keep this short as I am a tired and busy girl trying to get ready for two little girls big 4th birthday party that is quickly approaching.  I feel like my list of “to do’s” is growing while my days to do it all is shortening.  That seems to always happen, right?  I’ll be sure to share the big event over on the kids side of the blog so stay tuned.  I’ll be back next week so have a wonderful rest of your week and a fabulous weekend! 

Coconut Banana Chocolate Chip Muffins

6 eggs

1/3 cup coconut milk

1 tablespoons maple syrup (optional)

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

3/4 cup coconut flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup mashed ripe bananas (about 3 bananas)

1/2 cup dark chocolate chips, plus additional for sprinkling on tops of muffin

Instructions:

Preheat oven to 400.  Line a 12-cup muffin pan with paper liners.

In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract.  Whisk to combine and set aside.

Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients.  Whisk vigorously until no lumps remain.  Stir in melted coconut oil until well combined.  Fold in banana and chocolate chips until incorporated. 

Using a large ice cream scoop, add one level scoop to each muffin cup.  Sprinkle each muffin with a few additional chocolate chips.  Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently.  Once baked, cool for 10 minutes.

Serve and enjoy!

Note: I recommend you keep these in a air-tight container and store in the refrigerator to keep fresh longer.  When ready to heat just heat up and enjoy.

It’s one of my favorite times of the year….Fall!  And that means it’s time to use one of my very favorite fall ingredients…. pumpkin!  I love cooking and baking with pumpkin.  If you check out my recipe archives I’m sure you will find a lot of recipes containing pumpkin.  Again, it’s a favorite.  However this year since I’m Paleo I’ve been trying to figure out how I can bake with pumpkin and still have it fit into the Paleo ways.  Of course, these are my treats but for the little ones they are great!  These muffins I actually packed in their lunch box as a snack, they’ve had them for breakfast, or even a after school snack.  And honestly the only bite I got is the one I took to take the pictures for the blog.  They ate these up pretty fast.   

Now back to the whole fall thing, I love fall and I’m wishing and hoping the weather here in South Florida starts to change soon so I can get a slight feel that it’s actually fall.  I doubt that will happen but a girl can dream, right?  We are headed to the pumpkin patch this weekend and there is something strange about going to the pumpkin patch in a sleeveless shirt and shorts.  I guess that’s what happens when a girl moves from the Atlanta where seasons are to Florida where the seasons aren’t.  I’ll just turn the air conditioning up in the house and pretend it’s fall and bake some more of these pumpkin muffins.  Sound good to everyone?   

Have a great weekend everyone!  Enjoy the muffins!  See you back here next week for some more Paleo goodies.

Pumpkin Paleo Muffins

 Print Recipe

1 ½ cups almond flour

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons pumpkin pie spice, plus more for sprinkling on tops of muffins

1/8 teaspoon salt

3 eggs

3 tablespoons maple syrup

¾ cup canned pumpkin

1 small ripe banana, mashed

1 teaspoon vanilla extract

1/3 cup chopped pecans (plus more to sprinkle on top)

 

Instructions:

Preheat oven to 350 degrees.  Line muffin pan with paper liners or use coconut oil to grease pan. 

In a large bowl whish together almond flour, baking powder, baking soda, pumpkin pie spice, and salt.  Set aside

 In a small bowl whisk together eggs, pumpkin, banana, and vanilla extract.  Add wet ingredients to dry ingredients and mix to combine.  Stir in pecans until well incorporated.

Scoop batter into prepared muffin pan cups filling ¾ full.  Sprinkle the tops of the muffins with pecans and pumpkin pie spice. 

 Bake muffins for 20 to 25 minutes or until golden.

 Makes 12 muffins 

Note: These are best kept in a airtight container in the refrigerator.  When you are ready to eat them just heat them up slightly and enjoy!

I have another Paleo treat for you and this is another quick and easy recipe.  It only takes minutes to put together but you do have to wait while these little muffins cook up in the oven.  The little ones can help in making these in the kitchen too.  My girls got in the kitchen and helped me with these.  They have become mommy’s little helper in the kitchen lately.  For this recipe they helped peel the bananas and had a great time mashing them up.  They added all the dry ingredients to the bowl and soon afterwards we were filling the muffin tin.  And the sprinkling of the additional chocolate chips on top of the muffins made these even more fun to make.  Once these little treats were done it wasn’t too far afterwards the little ones had chocolate faces and chocolate hands and with big smiles on their faces.  Which meant they were a success.  Especially when they ask if they could have them “all” week in their lunch boxes.  I don’t feel too bad putting these Paleo muffins in their lunch box either.  And just between you and I, I also snuck one in my lunch box one day too.  They are definitely a treat, but a very much needed treat every now and then.  Especially after a hard workout….ha!  Kidding….well sort of!  But best of all in my book, the kids love them!

 Enjoy!

Almond Banana Chocolate Chip Muffins

Print Recipe

3/4 cup almond butter

1 cup almond flour

3 medium ripe bananas, mashed

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon (optional – I love cinnamon)

1/3 cup plus more for topping muffins Enjoy Life Chocolate Chips (Dairy-Free, Soy Free, Gluten-Free) – I find mine at Whole Foods

 

Instructions:

Preheat oven to 350 degrees.  Spray a muffin pan with coconut spray (found at Whole Foods – love).

In a mixing bowl, combine all ingredients except chocolate chips and mix everything is incorporated.  Now stir chocolate chips into batter.  Pour batter into prepared muffin tin filling all 12 cups evenly.  Top muffins with a few additional chocolate chips.

 Bake for 20 – 25 minutes, or until golden and a toothpick inserted in center comes out clean.  Let the muffins cool and remove from pan.  And enjoy!!

Makes 12 muffins, you could also make this into a loaf of bread too.  I’m sure it would be just as yummy.  Mini muffins would work too.  Of course, you would have to adjust the bake time accordingly.

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