I love Paleo muffins. I mean really love them. Since we eat them a decent amount, I wondered if I could tinker with our original recipe (that is a family favorite) and give them a little health boost by adding fiber, healthy fat and even more protein. Oh and I also wanted to make them nut-free so they can go to school with the kiddos. Guess what? I did and I have to say, they turned out great!! Unfortunately, this new recipe gives me an excuse to even more muffins.
By the way, if you haven’t had a chance to pre-order my book, Super Paleo Snacks, coming out in mid-Dec or Jan 1st, please do as soon as you can in order to guarantee the lowest price. Click here to order now! I promise there are only a couple of muffin recipes in the book. There are also 98 other fabulous snack recipes that are simple and quick to make and almost all were approved by my kids, my neighbors’ kids, and anyone else who would try my snacks! Thanks so much for the support!!
Taking pictures of warm muffins, on a cool night, right before dinner time, just isn’t fair.
Drop the muffin and walk away Tate, walk away…
Ahhh my messy boy. As my neighbor said the other day, I’m “still getting use to having a boy”…But I sure do love it! This little guy has my heart.
I hope you enjoy my final muffin recipe of the year!
Here is the recipe or you can Pin It on Pinterest for later by clicking here.
- ¾ cup coconut flour
- ¾ cup coconut palm sugar
- ¾ tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 9 organic eggs (room temperature)
- 1 tsp vanilla
- ¼ cup canned coconut milk
- ⅓ cup coconut oil, melted
- 2 tablespoon coconut nectar (or maple syrup)
- 1 tablespoon coconut oil
- 1 tablespoon cinnamon
- 1 tablespoon coconut palm sugar, optional (omit if you use maple)
- Preheat your oven to 350.
- Mix dry ingredients in a medium bowl.
- Mix the wet ingredients (except for the coconut oil) in a small to medium bowl.
- Now mix all (but coconut oil) ingredients together until blended well.
- Now stir in the melted coconut oil.
- Fill your silicon muffins cups or paper muffin cups and fill ¾ of the way full.
- Cook for 21-24 minutes (until butter knife comes out clean).
- While the muffins are cooking, in a small bowl, melt 1 tbsp of coconut oil and then stir in the coconut nectar (or maple), cinnamon, and coconut palm sugar (optional if you used coconut nectar).
- Once the muffins are done, let them cool for about 10 minutes and then drizzle the topping over the tops.
- Enjoy while warm, unless of course it's dinner time and then wait until after dinner!