It’s muffin mania at our house, the only Paleo breakfast my middle child will eat. Sweet Bella-Boo, who has enough sass to rule the world. I could not, for the life of me, get that girl to eat her eggs!! Nearly every morning I make an egg scramble and it was always a battle with her — until I started making Paleo muffins. Little does she know, 2 muffins = 1 egg. Mwahh haha hahaha **evil laugh.
GROCERY LIST
1 dozen
**DRY INGREDIENTS
1/2 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp cinnamon
**WET INGREDIENTS
6 eggs
1 tsp. vanilla
1 lemon, zest and juice
1/3 cup pure maple syrup
1/4 cup canned coconut milk
1/4 cup coconut oil, melted
**FRUIT FILLING
2 cups blueberry
BAKING INSTRUCTIONS
prep time, 5 minutes — bake time, 35 minutes
1) In a large mixing bowl, sift together dry ingredients.
2) In a separate bowl, whisk together wet ingredients.
3) Add wet ingredients to dry ingredients, beat for 2 minutes. Stir in blueberries.
4) In a non-stick or paper lined muffin pan, fill muffin cups halfway and bake in a 350 degree pre-heated oven 30-35 minutes.
5) Let cool a few minutes before removing from pan. Cool completely on a wire rack and store in an air-tight container for up to 3 days or store in freezer for later use.
From my kitchen, to yours ….. making Paleo possible for the picky eaters!! ENJOY!!
