This week I have a truly terrific recipe and not much else to say! (It’s rare that words fail me.) I actually had almost a whole post written, and then when I returned to it — poof! It had mysteriously disappeared. Normally, this would be a tragedy, but strangely I didn’t really care. This may be a result of having spent the week of spring break doing as close to absolutely nothing as possible.
In any case, I fortunately remembered the recipe, but I made it again just to be sure. The second batch, this time with blueberries, was just as scrumptious. I will make this recipe A LOT. It was channeled directly to me from the Great Divine Baking Goddess in the Sky. I went into the kitchen one morning with the fervent desire to make the best paleo muffins I possibly could and started putting things in the food processor. When it looked and felt like muffin batter, I stopped.
The result?? Really. Good. Muffins. You can eat these every day and know you are nurturing your body — these can be a game-changer for people who enjoy carbs for breakfast but don’t like the sluggish feeling and hunger by late morning. These contain no grains, dairy or sugar. They’re high in protein and healthful fat so they won’t spike your blood-sugar, but they taste and feel like regular old muffins. You can feed these to your most picky, skeptical friends & family. But you might just want to eat them all yourself!
DISAPPEARING PALEO MUFFINS:
- 3 ripe bananas
- 1 small tangerine or clementine (organic if possible)
- 1 1/4 cups almond flour
- 1/2 cup coconut flour
- 2/3 cup coconut oil, melted
- 6 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond or lemon extract
- 2 droppers liquid stevia (about 2 teaspoons of my Whole Foods brand)
- 1 teaspoon cinnamon, nutmeg, ginger or cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Choose your additions — 1 1/2 cups blueberries or raspberries, 1 cup shredded unsweetened coconut, or 1 cup chopped walnuts, pecans or sliced almonds
Wash and slice up the tangerine. Don’t peel it! Remove any seeds. Cut roughly into about six or eight pieces and put into food processor with the bananas. Whiz for a few minutes until the tangerine is fairly well ground up. Add the eggs, salt, stevia and extracts, and whiz a few more minutes until nice and smooth and light. Add the flours, spice, baking powder, baking soda and coconut oil. Blend til well mixed. If you are going to add berries, you will have to transfer the batter into a mixing bowl and fold in the berries by hand. Line tins with cupcake papers, and fill right to the edge. These rise very well, but not quite as much as muffins made with wheat, and they rise straight up, rather than spilling over onto the pan, which is nice. Bake at 325 degrees for 30 minutes. I found that once the muffins have cooled completely, the papers come off easily. If they’re still warm, they stick a bit more.
Enjoy! And if you’re reading this, please take a moment and send a prayer or healing energy for a dear friend’s father, Michael. He was in a serious accident last week and remains in a California hospital in intensive care. Let’s surround him with light … Please send Michael love and courage.