Today is a happy day! We've been tinkering in the kitchen for quite a while now, toiling and roiling our culinary cauldron in search of the perfect muffin recipe. As with all things the search for a perfect muffin recipe is a continuously evolving adventure, but today we're celebrating with some inspirational success!
This recipe was derived from the Paleo Bread recipe found on Elana's Pantry - a foodie's fantastic haven we're slightly addicted to at the moment. Elana has got all sorts of low-carb/paleo recipes on her site that are definitely worth paying substantial attention. You'll notice our version is vegan-friendly; our 4 flax eggs can be substituted for 4 chicken eggs if you like.
Dry Ingredients
2 c almond meal
2 T coconut flour
1/4 c buckwheat flour
1/4 tsp salt
1/2 tsp baking soda
1.5 tsp ground cinnamon
Wet Ingredients
4 flax eggs*
1 ripe banana, mashed
1 T coconut oil
1 T granulated sugar or agave syrup or honey
1 T apple cider vinegar
1/2 c frozen blueberries
*(1 flax egg = 1 T flax meal + 3 T warm water allowed to stand at room temperature for 5-10 minutes so the flax meal can expand)
**We recommend use of organic ingredients where possible.
Preheat oven to 350 degrees. Line muffin tin with 12 paper muffin cups.
Mix the dry ingredients together in a large mixing bowl. Combine all the wet ingredients except the blueberries together in a separate medium-sized bowl. Combine wet- and dry ingredients together, mixing thoroughly. Add blueberries in at the end; stir the batter lightly so as to keep the blueberries intact, ensuring not to mash them in the process. Transfer batter to muffin cups and place in oven. Bake your muffins for 30 minutes. Yum!
Nutritional Breakdown (approximate values for each of 12 muffins):
Fats - 12.21 g, of which 1.92 g are saturated
Protein - 5.71 g
Carbohydrates - 6.58 g
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