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.

I hope everyone had a wonderful Thanksgiving with friends and family.  What delicious bites did you have on your Thanksgiving table?  Our table was filled with treats for everyone, even Parker our dog got a few turkey scraps for his Thanksgiving dinner.  For breakfast over the long holiday weekend I decided to give the biscuits from Paleo Comfort Foods cookbook a try.  I have to say they aren’t the biscuits my grandmother made while growing up in the south, but for a girl that has gone Paleo I can’t complain.  I added some coconut chicken nuggets to the biscuits and here we have it….Chicken and Biscuits.  If you want you can use some Paleo BBQ sauce on this little biscuit sandwich and it is delicious.

I’m going to have to make this short as I am busy planning and organizing a birthday party for my little ones that is coming up this weekend.  Hard to believe, but they will be 4!  Crazy!  I’m amazed how times flies.  Now off to make treats for them to take to school tomorrow on their “real” birthday.  I’ll be back later this week with one my new favorite Paleo muffin recipe.  I’m telling you these muffins are addicting so say tune.  Now to the biscuits….

Paleo Biscuits

6 large egg whites

1/4 cup coconut flour

3/4 cup blanched almond flour

1 teaspoon baking powder

1 1/2 tablespoons coconut oil

1/4 teaspoon salt

Instructions:

In a bowl, mix two flours, baking powder and salt.  With a pastry blender or fork, cut in coconut oil.  You want to make a crumbly mixture.  Let sit in the refrigerator for 15-20 minutes. 

Preheat oven to 400 degrees and line baking sheet with parchment paper.

In a small bowl, whisk the egg whites until they are very frothy.

Remove flour mixture from refrigerator, and gently fold in the egg whites, stirring to combine.  The dough should be wet.  If too dry, the biscuits will turn out dry after baking. 

Spoon the biscuit batter onto a greased sheet pan or into muffin tins.  I actually shaped them into biscuit shapes with my hands.

Bake for 12 – 15 minutes or until golden brown.

For the chicken, I used my Coconut Chicken Nuggetrecipe and just made the “nuggets” slightly bigger.  Now put the two together to make a little chicken biscuit.  And if you want, top the chicken with a Paleo friendly sauce before placing the biscuit top on.

Enjoy!!

As promised I’m back with a Halloween treat for all you out there!  It’s so hard to believe Halloween is Monday.  I don’t know about you, but I’m amazed how quickly October flew by!  I’ve been thinking about a Paleo Halloween treat for Halloween since last month!  Reese’s cups are a favorite of my husband so these were really inspired by him.  I wanted to create something that was Paleo friendly so we could avoid having those Reese’s cup around the house which are packed with all things non-paleo and not good for us.  I then remembered that I got these Halloween tray’sfrom Michael’s last year as they were clearing out of all of their Halloween products.  I knew they would come in handy this year!  They are actually tray’s for chocolate dipped oreo’s but I won’t be using them for that so why not these chocolate almond cups!  There are several ways you can make these that don’t involve this exact tray.  You can use the candy molds that actually look like Reese’s cupsor you could even use the bottom of a silicone muffin pan.  These don’t take long and you only need two things…chocolate and almond butter!  Oh, and a mold.  But seriously there is no excuse to not have a Paleo Halloween treat in your house.  In my case a Halloween treat for the hubby and kids that didn’t involve a bag of not so great Halloween candy from the local Target.  Oh, and the reason for the condensation on these treats is because I had to photograph them fast!  I had three people in the background waiting patiently to try them.  They didn’t last too long either!

I hope everyone enjoys these treats and remember they aren’t just for Halloween either.  Have a safe and Happy Halloween and I’ll see you back here next week for some more Paleo fun recipes.

Chocolate Almond Cups

1 cup (about 4 bars) Enjoy Life Dark Chocolate Bars (or 72% dark chocolate)

1/2 cup almond butter

Instructions:

Over very low heat, melt chocolate in a double broiler.  Or you can heat the chocolate in the microwave until melted. 

With clean, unused paint brush, paint chocolate into candy molds.

Place in freezer for 10 minutes to allow the chocolate to set.  After 10 minutes if the chocolate hasn’t set place back into freezer until it is sold.

Fill hardened chocolate molds with almond butter.

Carefully fill in the top of the mold, over almond butter, with additional chocolate.

Place in freezer for 10 to 20 minutes until completely hardened.

Carefully pop candy out of their molds and serve.  Enjoy!

Happy Halloween!

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!

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