Paleo Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Paleo Muffins calories by ingredient
Introduction
Paleo Muffin Paleo MuffinNumber 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)
Directions
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.