Paleo Muffins ???

kayare · Post by **kayare** » Wed Aug 22, 2012 8:31 pm

My daughter and I also love these muffins and always have a supply on hand. In fact, I have a batch in the oven right now. I have made many variations of them as well. I always keep a couple with me, so I have something to eat just in case. They're really satisfying. They were a lifesaver on my vacation. I've been making the almond flour in my food processor. Is the nut grater much better? It would be interesting to use other flours. I also shred extra carrots and apples and freeze the appropriate amounts to make a quick batch mid week. It's a wonderful time saver when I'm crunched. I love all of the variations others have posted! Thank you!

Polly · Post by **Polly** » Wed Aug 22, 2012 9:06 pm

I agree with all of you that these make fantastic, satisfying, portable paleo treats. As close to a convenience paleo food as you can get (as long as you remember to bake and freeze a batch on a regular basis).

Sheila, what kind of pumpkin? Do you mean the pure pureed Libby's canned pumpkin. Isn't that rather bitter? I hear ya about the rotation issue. I struggle with that constantly. Sigh. I am thinking of making up 3 different batches of paleo muffins - each with different ingredients - to be able to rotate them more effectively.

Lesley, thanks for the grater info. I'll look for it locally - they won't be available on that website until the end of next mo.

Love,

Polly

Sheila · Post by **Sheila** » Thu Aug 23, 2012 6:46 am

Hi Polly, Yes, I use the canned Libby's pumpkin and did add honey to the recipe. These muffins aren't too sweet and I don't find them at all bitter. The pumpkin gives them a great consistency, very moist and not crumbly at all. Mashed sweet potatoes would have a similar consistency and would work well if you have a problem with pumpkin. The canned pumpkin is a real convenience when time is limited. No peeling and grating required.

I'm rotating amongst pumpkin, zucchini and apple/banana muffins. It probably would be a good thing to make some with a different nut flour in order to rotate that category as well. I use three different kinds of nuts as well; pistachios, almonds and hazelnuts.

Sheila W

Kari · Post by **Kari** » Thu Aug 23, 2012 7:47 pm

After reading your post, Sheila, I went shopping for pumpkin (love the flavor) and assumed that I could find it frozen. Looking for canned pumpkin didn't occur to me. Anyhow, I bought frozen butternut squash instead. The muffins came out good as usual - I think it is impossible to ruin them :).

I like the idea of making different ones for rotation of ingredients, and will make another batch soon. It is such a secure feeling to know that they are available for an easy and filling snack - I actually feel it's almost a meal by itself. Sometimes I have one for breakfast along with a boiled egg.

Love,
Kari

Lesley · Post by **Lesley** » Thu Aug 23, 2012 7:54 pm

I find that grinding nuts in a food processor/blender/coffee grinder brings out the oil and make them far more like butter. The grater makes the flour light and non oily, and bakes up well.

Lesley · Post by **Lesley** » Wed Aug 29, 2012 7:35 pm

Hazelnut/cherry muffins

1 1/2 cups ground hazelnuts
1/2 cup chestnut flour
1 tsp baking soda
1/2 cup maple sugar
1/4 tsp coarse salt
whisk together (whisking the dry ingredients adds air and keeps them light)

Mix (I do it in the vitamix. Same reason as above)
1/2 cup coconut oil
2 eggs
1 tsp vanilla (I use paste)

fold together

Add 1/2 cup pf chopped cherries
1/2 cup chopped hazelnuts.

Bake at 350

Makes 9 large muffins

These are light and utterly delicious.

A friend is allergic to nuts, so I made these for her

I/2 cup dried apricots
2 tablespoons coconut oil
3 eggs
1 tsp vanilla
1/2 cup agave syrup
I blended these in the vitamix, leaving some of the apricots coarsely chopped.

Whisk 2 cups coconut flour
1/2 cup shredded coconut
1 tsp baking soda
1/2 tsp lemon zest

fold together

If it's too dry, add coconut milk until you can spoon the batter into muffin cups. It doesn't make smooth top muffins. They look a little rocky.
The mixture makes a lot of muffins.

They are everyone's favorite.

I am going to do hazelnut/ chocolate next, when it gets cool enough to turn on the oven.

Deb · Post by **Deb** » Thu Aug 30, 2012 5:29 am

These sound delicious, Lesley. Thanks. A hint for the tops....I wet my finger and smooth the tops of my breads, etc. It doesn't really make a difference, they just look "perttier". :) Deb

Polly · Post by **Polly** » Fri Aug 31, 2012 6:39 am

Hi Muffin Fans!

Oooooh, think this is my favoritist thread of all time! My latest muffin incarnation used half coconut flour and half walnut flour, washed raisins (I read that washing dried fruit can lower the histamine content), zucchini, apple, and lemon zest. I agree, Kari, that they are perfect for a snack or breakfast. Very satisfying!

Polly

wonderwoman · Post by **wonderwoman** » Fri Aug 31, 2012 8:42 am

I wish all these muffin variations could be accumulated on to one page so I wouldn't have to go through 8 pages to find some variations.

garina · Post by **garina** » Fri Aug 31, 2012 9:40 am

I agree, Charlotte, I keep going through these posts, all 8 pages, for ideas, because I absolutely love these muffins and all the variations.

garina

Lesley · Post by **Lesley** » Fri Aug 31, 2012 4:17 pm

Deb, I know, but I really don't like to mess with them anymore since it takes a bit of time to get them situated in the tins.
Also, I like the fact that they look like rock buns.

Garina. I thought of that, especially since I am making a LOT of variations.

Polly - the first one's I made were with raisins. Delicious!

Polly · Post by **Polly** » Fri Aug 31, 2012 6:43 pm

Lesley,

You are the queen of creative muffins. Maybe you should write the definitive paleo muffin cookbook!

Love,

Polly

Lesley · Post by **Lesley** » Fri Aug 31, 2012 11:37 pm

All my friends (who turn up regularly to "test" them) tell me I should sell them. Believe me, if I can earn the money it costs to make them by selling them I will do it!

Muffins and ice cream. Those are the my saviors, given that my diet is so limited.
Ice cream - plenty of tips there too. So good!

garina · Post by **garina** » Sat Sep 01, 2012 6:53 am

Lesley,

I never thought about muffins and ice cream together as a treat, but it would be a great special dessert, while DH has a brownie/ice cream.

See, we never have to suffer!

garina

Deb · Post by **Deb** » Sat Sep 01, 2012 11:52 am

I went through and put the different variations of the muffins in a spreadsheet form. I made some assumptions (i.e. that some ingredients were constant like cinnamon and salt, if it didn't specify). Let me know if yours (especially Lesley and Polly) isn't correct. Lesley, I couldn't figure out what exactly you did with the mango one so I didn't include that. If any of you would like a copy, send me your email by private message and I'll send you the spreadsheet. Deb

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Paleo Muffins ???

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