Chatham - Paleo muffins: gluten-free Paleo muffin recipes for a Paleo diet

INTRODUCTION

P iping hot and deliciously decadent, muffins are without a doubt one of the tastiest baked confections on the planet. Depending on what you bake into them, muffins are great for breakfast, with tea, as a midmorning snack, or as a scrumptious dessert. Sister to the cupcake, the muffin often appeals to those who prefer something with just a bit of sweetness, but without the decadence of icing and filling. Since theyre easy to hold and are made in single-serving portions, theyre also popular with those constantly on the go.

Unfortunately the muffin doesnt generally favor a healthful, low-calorie diet, and since it typically contains white sugar, processed and gluten-rich flour, and additives like chocolate chips, most diets, including the Paleo diet, typically forbid them entirely. That is, until now.

You see, the reason your standard muffin makes the no-no list for healthful eaters is precisely because it contains the trifecta of bad foods: white sugar, processed flour, and bad fats. All of these contribute to such diseases and disorders as heart disease, diabetes, celiac disease, and obesity. Its no coincidence that these conditionsknown as diseases of excessare almost completely exclusive to individuals following the Western diet. But what if you start tweaking the recipes so that good ingredients replace the bad?

Thats exactly what was done to the recipes in the following pages. Many people simply arent willing to give up the scrumptiousness of muffins in the name of good health, so this book does the only other feasible thing: it provides ways to make muffins that are actually healthful additions to a Paleo diet. Some of our favorite gluten-free muffins: Paleo Blueberry Muffins, Paleo Banana-Nut Muffins, and of course, the delicious, nutritious Paleo Pumpkin Muffin.

In the pages to come, youll learn how to make Paleo breakfast muffins as well as muffins that are great for snacking or desserts. Included are a wide variety of recipes so that no matter what your preferences and favorite flavors are, youll find something you adore. Without further ado, lets make some muffins!

SECTION ONE

Gluten-Free Paleo Muffins

BREAKFAST MUFFINS

Paleo Blueberry Muffins

Think you have to give up your morning blueberry muffin just because youve gone Paleo? Think again. These moist muffins bursting with tender and juicy blueberries will satisfy your craving for a coffee shop muffin without the guilt that usually accompanies it. Freeze them for a quick breakfast or sweet treat anytime you want.

Preheat oven to 350 degrees F.

Combine the almond flour, coconut flour, baking soda, salt, and cinnamon in a large bowl. Stir and set aside.

In a mixing bowl, beat the butter with the maple syrup, and add the eggs, beating separately with each egg.

On low speed, add the applesauce, followed by the almond milk and vanilla.

Add the flour mixture, and beat on low until just combined. Carefully fold in the blueberries. Stir gently until well combined.

Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 1214 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.

Store any leftovers in an airtight container for up to 3 days.

Makes 1 dozen muffins.

Paleo Morning Muffins

Looking for something quick and healthful you can grab as you head out the door? These morning muffins will do the trick. Filled with healthful ingredients like dried fruit and nuts, they are a much better choice than the carb-heavy muffins you may get at the donut shop on the way to work. They also freeze extremely well, so just heat them up and go.

Preheat oven to 350 degrees F.

Put the applesauce, coconut oil, lemon juice, almond milk, egg, and vanilla in a bowl, and stir well to combine.

In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, and salt. Pour the liquid into the dry mixture, and stir until just combined.

Fold in the coconut flakes, apricots, raisins, and walnuts.

Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 1214 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.

Store any leftovers in an airtight container for up to 3 days.

Makes 1 dozen muffins.

Paleo Bran Muffins

While these dont actually contain any bran (bran, also known as wheat bran, is the outer bran of the wheat stalk, and not gluten-free or Paleo friendly), flaxseed and molasses give them a similar dark color, texture, and flavor of your favorite coffeehouse bran muffin. This means these include no wheat or refined carbs. Instead, youre getting something delicious, good for you, and as filling as traditional bran muffins but without the wheat belly that comes with it. Try these plain or with Paleo-approved jam for an easy and healthful breakfast.

Preheat oven to 350 degrees F.

In a large bowl, combine the almond flour, flax, coconut flour, baking soda, and salt. Set aside.

In a separate bowl, beat together the almond butter, eggs, molasses, mashed banana, and almond milk. Pour the wet ingredients into the flour mixture, and stir until well combined.

Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 1214 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.

Store any leftovers in an airtight container for up to 3 days.

Makes 1 dozen muffins.

Cinnamon-Raisin Muffins with Walnut Streusel

Miss your favorite morning cinnamon roll, or craving a slice of cinnamonraisin bread? If so, this recipe is sure to become a favorite. These simple-to-prepare muffins are laced with cinnamon and topped with a buttery, walnut topping that will immediately remind you of your favorite bakery treat. These are fabulous for a Paleo-style brunch, and will instantly have your guests wondering how you pulled off such a decadent indulgence thats Paleo friendly. While you can serve them at room temperature, they are best served warm from the oven.