Thursday, June 15, 2017

Paleo Muffins Two Ways

I have noticed over the past couple of years doing Whole30 that my body seems to react when I eat too many almonds or a lot of almond butter. I used to eat those Justins almond butter packets with a banana or an apple and noticed my stomach would hurt super bad later in the day. I would have a big handful of almonds and some olives and an epic bar and again my stomach would hurt later. My diet is somewhat limited so eventually I was able to definitvely pin it down to the almonds. Almond butter and almond flour are used quite a bit in paleo recipes. A lot of the things we have been eating lately use almonds. But my stomach has been REALLY hurting lately. So I have decided that if I have issues digesting almonds I should probably just stop consuming them all together. A lot of pre made items we eat use almonds. RX bars, a lot of the larabars, simple mills products, mikeys products.

A couple of days ago we made almond flour muffins. They were AMAZING. Way better than the recipe I shared last week. This recipe is from Rachl Mansfield and you can find it HERE and is actually for a loaf bread, but we made it in muffin tins and it was perfect.

I did some with blueberry and some plain banana nut with pecans on top. 

Paleo Almond Flour Banana Muffins 
  • 2 bananas, mashed 
  • 2 eggs 
  • 3 tbs coconut oil 
  • 3 tbs honey 
  • splash of vanilla 
  • 2 cups almond flour
  • ADD INS - now you can customize it! Add in fresh blueberries, or nuts, or paleo chocolate chips.  
Bake at 350 until set. My mini muffins took like 15 minutes and the larger ones about 25. I just kept an eye on them since her recipe was for a loaf I didn't use her timing I just watched them and checked every 5 minutes or so. 

Mini muffins 

The recipe is almost the same as my previous muffin post except that it has less bananas and one less egg plus the addition of honey. Both muffins taste awesome but the texture of these was more like a regular wheat flour muffin. I could serve these at a function and nobody would even know they were almond flour. 

I had intended to eat the leftovers for breakfast today and was so excited, but since I opted yesterday to totally eliminate almonds I decided to make a coconut flour muffin and see how they compared. Yesterday at Kroger they had a big reduced produce bag of zucchini. I made zucchini marinara but literally the 99 cent bag had like 9 zucchinis in it. So I decided to try a zucchini muffin.

This recipe is by Dawn Gifford from Small Footprint Family and you can find it HERE! 

Paleo Coconut Flour Banana Zucchini Muffins
  • 1 cup shredded zucchini (it was one large - squeeze out the extra moisture) 
  • 4 eggs 
  • 2-3 TBS honey 
  • 1 banana, mashed 
  • 1 TBS coconut oil 
  • 1/2 cup coconut flour 
  • 1 tsp baking soda 
  • 1 TBS cinnamon 
  • 1 tsp pumpkin pie spice 
  • (optional topping chopped nuts)

Once again it is for a loaf bread, so you'll have to watch the timing. I think mine baked about 30 minutes at 350 degrees. I omitted the apple cider vinegar and salt just because I didn't want to add that. I also think these would work great with fresh blueberries added in. 

The texture was just as good as the almond flour muffins plus they have veggies and Emma loved them.

Im a little disappointed I won't be enjoying simple mills crackers or mikeys muffins or kite hill cheese anytime soon. STUPID ALLERGY 😭

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