Paleo Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 3 tbsp arrowroot powder (by ORANGEDIANA) .25 cup Honey .25 cup Coconut Oil 3 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 6 tsp Coconut Palm sugar (by ANTIOCHIA) .75 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. 1 tsp Baking Powder 1 cup (not packed) Raisins .5 tsp Cinnamon, ground .5 tsp Pink Himalayan Salt - 1 tsp (by FREEME1980)
Heat the oven to 375 F.
In a large mixing bowl, whisk the eggs until they’re lighter in color. Add the remaining wet ingredients and whisk together.
In a medium bowl, whisk the dry ingredients together until well mixed. Add the dry ingredients to the wet ingredients. Stir to combine thoroughly, then let the mixture sit for 2 minutes.
Add paper liners to a muffin pan. Fill each muffin cup 3/4 full and bake for 13–15 minutes or until golden brown.
*Recipe calls for cacao nibs instead of raisins
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DRAGONJM.
In a large mixing bowl, whisk the eggs until they’re lighter in color. Add the remaining wet ingredients and whisk together.
In a medium bowl, whisk the dry ingredients together until well mixed. Add the dry ingredients to the wet ingredients. Stir to combine thoroughly, then let the mixture sit for 2 minutes.
Add paper liners to a muffin pan. Fill each muffin cup 3/4 full and bake for 13–15 minutes or until golden brown.
*Recipe calls for cacao nibs instead of raisins
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DRAGONJM.
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 10.8 g
- Cholesterol: 46.5 mg
- Sodium: 61.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.8 g
- Protein: 4.2 g
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